There’s something about the smell of apples and cinnamon baking that just makes everything feel right, isn’t there? I first made this cake on a damp Sunday afternoon with the kind of grey drizzle that only Britain does properly. The windows were fogged, the kettle was on, and this cake was what pulled the family into the kitchen, noses first.
It’s a humble cake, really. No fussy frosting or layers — just apples, butter, sultanas, and a bit of spice doing exactly what they’re supposed to. The kind of bake that tastes like a hug and works equally well as a mid-morning treat or a “what’s for pudding?” answer.
Why You’ll Love It
- Incredibly moist thanks to the apples and sultanas — no dry sponge crimes here.
- Dead simple to make, no fancy kit or experience required.
- It keeps well, and honestly might taste even better the next day (if there’s any left).
- Perfect with a cuppa — it’s practically built for tea time.
- Flexible — want to toss in some chopped nuts or swap the spice? Go on then.
- Warm, nostalgic vibes — it tastes like something your nan would’ve made.
Ingredients
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 175g caster sugar
- 175g unsalted butter, softened
- 3 eggs
- 2 apples, peeled, cored and chopped
- 100g sultanas (or raisins if that’s what you’ve got)
How to Make It
Preheat and prep your tin:
Get your oven going at 160°C (325°F or gas mark 3) and grease a 20cm round cake tin. Line it with baking paper so nothing sticks.
Mix the dry bits:
Sift the flour, baking powder, and cinnamon into a big bowl. Give it a quick stir so it’s all evenly mixed.
Get that batter smooth:
In another bowl, beat together the softened butter, caster sugar, and eggs until creamy. Don’t worry if it looks a bit curdled — it’ll sort itself out.
Fold in the good stuff:
Gently stir in your chopped apples and sultanas. Make sure they’re spread out nicely — you don’t want all the fruit sinking to one side.
Into the tin it goes:
Pour your batter into the cake tin and smooth the top out with the back of a spoon. Doesn’t need to be perfect.
Bake until golden and springy:
Pop it in the oven for about 1 hour 15 minutes. Test it with a skewer — it should come out clean when it’s done.
Cool it down:
Let the cake rest in the tin for 10 minutes, then move it to a wire rack. Dust it with icing sugar once it’s cool, if you fancy.
Common Mistakes and How to Dodge Them
Why did my cake turn out dense?
Probably overmixed the batter — be gentle when adding the flour. You’re not trying to wrestle it into submission.
My sultanas all sank! What gives?
Toss them in a bit of flour before adding them to the batter — it helps them stay afloat while baking.
It’s dry. What now?
Could be slightly overbaked. Next time, check it 10 minutes early. For now, warm it up and serve with cream. All is forgiven.
The apples disappeared into the sponge.
Use firm varieties like Granny Smith — soft ones break down too much and vanish.
Storage and Reheating
Fridge:
Once it’s cool, wrap it tightly or stick it in an airtight container. It’ll keep for about a week in the fridge, though good luck making it last that long.
Freezer:
Wrap individual slices in cling film, then foil, and freeze. Best within 3 months. To thaw, just leave out on the counter or pop it in the microwave.
Reheating:
Warm it in the oven at 175°C for 10 minutes wrapped in foil, or microwave for 20–30 seconds. Careful not to zap it dry.
Frequently Asked Questions
Should I soak the sultanas first?
Yes! A little soak in warm water or apple juice makes them plump and juicy. Totally worth the extra step.
Can I use a different fruit?
Absolutely. Pears work, or try a combo. Just keep the moisture levels in mind — some fruits are wetter than others.
What’s the best apple for baking in this?
Granny Smith or Braeburn. Something firm and a bit tart works best.
Can I make it gluten-free?
Yep — just swap in your favourite self-raising gluten-free flour blend.
Nutrition Facts (Per Serving)
- Calories: 288
- Fat: 10g
- Carbs: 48g
- Sugars: 31g
- Protein: 3.5g
- Sodium: 232mg
Try More Mary Berry Recipes:
Mary Berry Apple And Sultana Cake
Description
A soft and comforting apple and sultana cake with cinnamon warmth and a hint of tartness — perfect with a cup of tea or as a weekend bake.
Ingredients
Instructions
- Preheat oven to 160°C (325°F). Grease and line a 20cm round cake tin.
- Sift together flour, baking powder, and cinnamon.
- Cream butter, sugar, and eggs in a separate bowl.
- Fold in the chopped apples and sultanas.
- Combine wet and dry ingredients gently.
- Pour into tin and level the top.
- Bake for 1 hour 15 minutes, or until a skewer comes out clean.
- Cool for 10 minutes, then transfer to a wire rack.
Notes
- Use firm, tart apples for best texture.
- Don’t overmix — it makes the cake dense.
- Soak sultanas for a moist crumb.
- Cake keeps well and freezes beautifully.