Mary Berry Apple and Cinnamon Cake Recipe

This Mary Berry Apple and Cinnamon Cake is a gently spiced bake that feels warm and familiar from the first bite. Sweet apples soften into the sponge as it bakes, while cinnamon adds a cosy aroma without overpowering the fruit. It suits afternoon tea, relaxed weekends, or a simple homemade dessert after dinner. The method is straightforward, the ingredients are familiar, and the oven does most of the work, making it an easy cake to return to again and again.

What Is Mary Berry’s Apple and Cinnamon Cake?

Mary Berry Apple and Cinnamon Cake is a classic British sponge cake made with fresh apples and ground cinnamon folded through a light batter. Unlike heavier apple cakes, this version stays soft and balanced, with apples adding moisture and cinnamon providing gentle warmth rather than strong spice.

Other Popular Mary Berry Recipes

• Mary Berry Dorset Apple Cake
• Mary Berry Gluten Free Apple Cake

Why This Recipe Is Worth Trying

• Soft, moist crumb – Apples release moisture as the cake bakes.
• Balanced spice level – Cinnamon adds warmth without dominating.
• Simple mixing method – No complex steps or special equipment.
• Everyday ingredients – Easy to bake with what you already have.
• Versatile serving – Works as a cake or light dessert.

Essential Ingredients to Make Mary Berry Apple and Cinnamon Cake

• Cooking apples – 3 medium (about 400 g), peeled, cored, and thinly sliced
• Unsalted butter – 175 g, softened
• Caster sugar – 175 g
• Eggs – 3 large
• Self-raising flour – 225 g
• Ground cinnamon – 2 teaspoons
• Milk – 2 tablespoons
• Demerara sugar – 2 tablespoons (for topping, optional)

Each ingredient has a clear role, with apples keeping the sponge moist and cinnamon adding a gentle, comforting note.

Handy Kitchen Tools for Best Results

• 20 cm round cake tin
• Baking parchment
• Mixing bowl
• Electric hand whisk or wooden spoon
• Spatula
• Sharp knife and chopping board

Preparing the tin properly helps the cake bake evenly and release cleanly.

Step-by-Step Guide to Making Mary Berry Apple and Cinnamon Cake

• Prepare the oven and tin – Preheat to 180°C (160°C fan), grease and line the tin.
• Cream butter and sugar – Beat until pale and fluffy to create a light base.
• Add the eggs – Beat in one at a time, mixing well after each addition.
• Fold in dry ingredients – Gently mix in flour and cinnamon to keep the batter airy.
• Add milk and apples – Stir in milk, then fold through the apple slices evenly.
• Transfer to tin – Spoon the batter into the tin and level the surface.
• Finish the top – Sprinkle with demerara sugar if using.
• Bake until set – Cook for 45–50 minutes until golden, and a skewer comes out clean.

Leave the cake to cool in the tin for 10 minutes before turning it out.

What I Got Wrong (And How I Fixed It)

• Cut apples too thick – Thinner slices bake more evenly.
• Overmixed the batter – Gentle folding kept the sponge light.
• Added too much cinnamon – Measuring carefully kept the flavour balanced.
• Removed too early – Full baking time prevented a soggy centre.

Small adjustments made a clear difference to texture and flavour.

Healthier Version of Mary Berry Apple and Cinnamon Cake

• Reduce sugar slightly – Apples still provide natural sweetness.
• Use light olive oil instead of butter – Lowers saturated fat.
• Add extra apple slices – Boosts fibre and moisture.
• Skip the sugar topping – Keeps the cake lighter overall.

Ingredient Substitutions for Mary Berry Apple and Cinnamon Cake

• Pears instead of apples – Softer texture with gentle sweetness.
• Wholemeal self-raising flour – Adds fibre and a nuttier taste.
• Mixed spice in place of cinnamon – Brings extra warmth.
• Plant-based butter and milk – Suitable for dairy-free baking.

Pairing Ideas: What to Serve With Mary Berry Apple and Cinnamon Cake

• Lightly whipped cream – Softens the spice.
• Greek yogurt – Adds gentle tang.
• Warm custard – Turns it into a comforting dessert.
• Plain tea or coffee – Complements the apple and cinnamon.

Expert Tips to Make Perfect Mary Berry Apple and Cinnamon Cake

• Use room-temperature butter – Creams smoothly for better rise.
• Choose tart apples – Balances sweetness nicely.
• Fold gently – Keeps air in the batter.
• Test the centre – Ensures even baking.
• Cool before slicing – Helps the cake hold together.
• Store correctly – Maintains moisture for longer.

These habits help deliver reliable results.

Creative Ways to Customize Mary Berry Apple and Cinnamon Cake

• Add chopped walnuts – Introduces crunch.
• Mix in raisins – Adds small bursts of sweetness.
• Layer apple slices on top – Creates a decorative finish.
• Brush with apricot jam – Adds shine and flavour.

Storing Mary Berry Apple and Cinnamon Cake the Right Way

• Cool completely first – Prevents condensation.
• Store in an airtight container – Keeps fresh for up to three days.
• Refrigerate if needed – Extends shelf life slightly.
• Freeze individual slices – Handy for longer storage.

How to Reheat Mary Berry Apple and Cinnamon Cake (If Needed)

• Oven warming – Heat briefly at low temperature.
• Microwave option – Warm slices gently for a few seconds.
• From frozen – Thaw fully before reheating lightly.

Gentle warming restores softness.

Nutritional Breakdown (Per Serving)

• Calories: ~340 kcal
• Carbohydrates: ~42 g
• Fats: ~16 g
• Protein: ~5 g
• Sugar: ~22 g

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FAQs

Which apples are best for apple and cinnamon cake?

Cooking apples, such as Bramley apples work best because they soften during baking and balance the sweetness of the sponge. When eating apples, choose firm varieties and slice them thinly so they cook evenly.

Why is my apple and cinnamon cake dry?

A dry cake is often caused by overbaking or using too much flour. Weigh the flour accurately and check the cake a few minutes before the suggested baking time. The apples should keep the sponge moist when baked correctly.

Can I add the apples on top instead of mixing them in?

Yes, apple slices can be arranged on top of the batter for a more decorative finish. Lightly pressing them into the surface helps them stay in place and bake evenly.

How do I stop the cake from sticking to the tin?

Greasing and lining the tin with baking parchment is the best way to prevent sticking. Allowing the cake to cool slightly before turning it out also helps it release cleanly.

Wrapping It Up

This Mary Berry Apple and Cinnamon Cake is a dependable, comforting bake that fits easily into everyday life. Soft apples, gentle spice, and a light sponge come together in a cake that feels familiar and satisfying without fuss. If you enjoy classic British baking with reliable results, this is a recipe worth keeping close.