Mary Berry Apple and Cinnamon Cake Recipe

Mary Berry Apple and Cinnamon Cake
Yields: 1 Serving Difficulty: Easy Prep Time: 25 Mins Cook Time: 40 Mins Total Time: 1 Hr 5 Mins

If you are looking for a delicious and easy apple cake recipe, you can’t go wrong with Mary Berry’s apple and cinnamon cake. This moist and tender loaf cake is packed with juicy apple chunks, crunchy walnuts, and warming cinnamon. It’s perfect for a cozy afternoon tea, a simple dessert, or a breakfast treat.

In this blog post, I will show you how to make Mary Berry’s apple and cinnamon cake step by step. I will also share some variations, tips, and tricks to make this cake even more delicious.

Let’s get started!

What is Mary Berry Apple and Cinnamon Cake Recipe?

Mary Berry apple and cinnamon cake recipe is a delicious and easy recipe for a moist and tender loaf cake that is packed with juicy apple chunks, crunchy walnuts, and warming cinnamon. It is a recipe from Mary Berry, a renowned British baker, cookbook author, and TV personality. She shared this recipe on her show, Mary Berry Cooks, where she shows how to make this cake step by step. You can find the full recipe and instructions in my previous blog post.

Why You Love this Recipe

There are several compelling reasons why this apple and cinnamon cake recipe is a must-try:

  1. Ease of Preparation: This recipe is straightforward, requiring only basic ingredients and steps, making it accessible for bakers of all levels.
  2. Customizability: The recipe is highly adaptable. Feel free to experiment with different apple varieties, nuts, dried fruits, and spices to tailor it to your palate.
  3. Texture and Taste: Expect a delightful texture from this cake, combining a moist, tender crumb with a satisfyingly crunchy topping.
  4. Rich Flavor Profile: The cake offers a harmonious blend of sweet apples and aromatic cinnamon, creating a flavor that is both comforting and indulgent.
  5. Versatility for Various Occasions: Whether you’re looking for a treat for afternoon tea, a straightforward dessert, or a delightful breakfast option, this cake fits beautifully into any setting.

Ingredients Needed to Make Mary Berry Apple and Cinnamon Cake

To make this apple and cinnamon cake, you will need the following ingredients:

  • 225g (8 oz) softened butter
  • 225g (8 oz) light muscovado sugar
  • 3 large eggs
  • 100g (4 oz) walnut pieces, chopped
  • 100g (4 oz) sultanas
  • 225g (8 oz) self-raising flour
  • 2 level tsp baking powder
  • 400g (14 oz) cooking apples, peeled, cored and grated
  • 1 level tsp ground cinnamon
  • Light muscovado sugar, for sprinkling
  • Extra chopped walnuts, for sprinkling
  • Icing sugar, for dusting
  • Apricot jam, for glazing

Equipment

To make this apple and cinnamon cake, you will need the following equipment:

  • A large mixing bowl
  • A wooden spoon or an electric mixer
  • A grater
  • A knife and a chopping board
  • A measuring scale and spoons
  • Two 450g (1 lb) loaf tins
  • Baking paper
  • A skewer or a toothpick
  • A wire rack
  • A small saucepan
  • A pastry brush

Instructions to Make Mary Berry Apple and Cinnamon Cake

Here are the steps to make this apple and cinnamon cake:

Step 1: Preheat the oven and prepare the loaf tins

  • Preheat the oven to 180°C (160°C fan, gas mark 4).
  • Grease and line two 450g (1 lb) loaf tins with baking paper.

Step 2: Cream the butter and sugar

  • In a large bowl, cream the butter and sugar together until light and fluffy. You can use a wooden spoon or an electric mixer for this step.

Step 3: Add the eggs

  • Add the eggs, one at a time, beating well after each addition.

Step 4: Fold in the dry ingredients and the apples

  • Fold in the walnuts, sultanas, flour, baking powder, apples, and cinnamon. Mix well until everything is combined.

Step 5: Divide the batter and bake the cakes

  • Divide the batter evenly between the two loaf tins. Smooth the tops and sprinkle with some light muscovado sugar and extra chopped walnuts.
  • Bake for 35 to 45 minutes or until golden and risen. You can check if the cakes are done by inserting a skewer or a toothpick in the center. If it comes out clean, the cakes are ready.

Step 6: Cool the cakes and glaze them with apricot jam

  • Let the cakes cool slightly in the tins, then turn them out onto a wire rack.
  • In a small saucepan, heat some apricot jam until melted. Strain it through a sieve to remove any lumps.
  • Brush the tops of the cakes with the apricot jam, using a pastry brush. This will give them a nice shine and flavor.

Step 7: Dust the cakes with icing sugar and enjoy

  • Dust the cakes with some icing sugar, if desired. Enjoy!

Mary Berry Apple and Cinnamon Cake

What Do I Serve With Mary Berry Apple and Cinnamon Cake?

You can serve this cake on its own, or with some of these options:

  • Butter: You can slice the cake and spread some butter on it, for a simple and satisfying snack.
  • Whipped cream: You can whip some cream with some sugar and vanilla, and serve it on top of the cake, for a creamy and decadent dessert.
  • Ice cream: You can scoop some vanilla ice cream, or any flavor you like, and serve it with the cake, for a cold and refreshing contrast.
  • Custard: You can make some custard with milk, eggs, sugar, and vanilla, and pour it over the cake, for a warm and cozy treat.
  • Fruit: You can chop some fresh fruits, such as berries, bananas, or peaches, and serve them with the cake, for a fruity and colorful addition.

Pro Tips to Make Perfect Mary Berry Apple and Cinnamon Cake

Here are some pro tips to make this cake even better:

  • Make sure the butter and eggs are at room temperature before you start. This will help them blend better and create a smoother batter.
  • Do not overmix the batter, as this can make the cake tough and dense. Just mix until everything is well incorporated, but no more.
  • Do not overbake the cake, as this can make it dry and crumbly. Check the cake after 35 minutes, and keep an eye on it until it is done.
  • Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze the cake for up to 3 months, wrapped tightly in plastic wrap and foil.
  • To serve the cake, you can slice it and spread some butter on it, or enjoy it plain. You can also warm it up slightly in the microwave or oven, and serve it with some whipped cream, ice cream, or custard.

Variations

This apple and cinnamon cake recipe is wonderfully flexible, allowing for numerous variations to suit your taste:

  1. Apple Selection: Choose from a range of apples like Granny Smith, Braeburn, or Honeycrisp. Opt for varieties that are firm and tart for the best results.
  2. Nut Alternatives: Walnuts can be substituted with other nuts such as pecans, almonds, or pistachios, or omitted entirely for those with allergies or preferences.
  3. Dried Fruit Varieties: Switch out sultanas for other dried fruits like cranberries, cherries, or apricots. Fresh fruits like blueberries, raspberries, or blackberries also make excellent additions.
  4. Additional Spices: Elevate the flavor by adding spices like nutmeg, ginger, or cloves.
  5. Sugar Options: Customize the sweetness by using different sugars such as brown sugar, caster sugar, or coconut sugar. You can also reduce the sugar content for a less sweet cake.
  6. Flour Types: Adapt the recipe for different dietary needs by using whole wheat, spelt, or gluten-free flour. Adjust the amount of baking powder as needed.
  7. Glazing Alternatives: Experiment with various jams like strawberry, raspberry, or peach for glazing, or try alternatives like honey, maple syrup, or lemon juice.

How do I store Mary Berry Apple and Cinnamon Cake Leftovers?

If you have any leftovers of this cake, you can store them in different ways, depending on how long you want to keep them.

Here are some options:

  • At room temperature: You can store the cake in an airtight container at room temperature for up to 3 days. This will keep the cake moist and fresh, but not too soft or soggy.
  • In the fridge: You can store the cake in an airtight container in the fridge for up to a week. This will keep the cake cold and firm, but not too hard or dry.
  • In the freezer: You can store the cake in the freezer for up to 3 months. This will keep the cake frozen and preserved, but not too icy or frosty.

How do I reheat Mary Berry Apple and Cinnamon Cake Leftovers?

If you want to reheat this cake, you can do it in different ways, depending on how you store it and how you want to serve it. Here are some options:

  • From room temperature: You can reheat the cake in the microwave for 10 to 15 seconds, or in the oven for 5 to 10 minutes at 180°C (160°C fan, gas mark 4). This will warm up the cake slightly, but not too much.
  • From the fridge: You can reheat the cake in the microwave for 15 to 20 seconds, or in the oven for 10 to 15 minutes at 180°C (160°C fan, gas mark 4). This will warm up the cake moderately, but not too much.
  • From the freezer: You can reheat the cake in the microwave for 20 to 25 seconds, or in the oven for 15 to 20 minutes at 180°C (160°C fan, gas mark 4). This will warm up the cake thoroughly, but not too much.

Nutrition value per serving (based on 16 servings):

  • Calories: 288 kcal
  • Fat: 15 g
  • Carbohydrates: 36 g
  • Protein: 5 g
  • Fiber: 2 g
  • Sugar: 22 g
  • Sodium: 164 mg
  • Potassium: 157 mg
  • Calcium: 51 mg
  • Iron: 1 mg

Other Apple Cake Recipes to Try

FAQs

How do I make this cake gluten-free?

To create a gluten-free version of the apple and cinnamon cake, simply replace the self-raising flour with an equivalent amount of a gluten-free flour blend. Add 1/4 teaspoon of xanthan gum to the mix, as it helps bind the ingredients together in the absence of gluten. Be mindful that the quantity of baking powder might need adjustment depending on the specific gluten-free flour used, as different blends have varying reactions when baked. Lastly, ensure that all other ingredients like sugar, jam, and icing sugar are gluten-free by checking their labels. This approach allows you to enjoy a delicious, gluten-free variation of this delightful cake.

Can I use fresh yeast instead of baking powder?

No, you cannot use fresh yeast instead of baking powder for this cake. Baking powder is a chemical leavening agent that reacts with the liquid and the heat in the batter to create bubbles and make the cake rise. Fresh yeast is a living organism that needs sugar and warmth to activate and produce carbon dioxide and alcohol. It is usually used for bread and other yeast-based doughs, not for cakes.

How do I store and freeze this cake?

You can store this cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze the cake for up to 3 months, wrapped tightly in plastic wrap and foil. To thaw the cake, you can leave it at room temperature for a few hours, or in the fridge overnight. You can reheat the cake in the microwave for a few seconds, or in the oven for a few minutes, if you like.

Conclusion

I hope you enjoyed this blog post on how to make Mary Berry’s apple and cinnamon cake recipe. This is a simple and delicious cake that you can make any time you crave a sweet treat. It is also a great way to use up any apples you have lying around.

If you try this recipe, let me know how it turns out in the comments below. I would love to hear from you. Happy baking!

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