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.
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)
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.
Find it online: https://maryberrycooks.co.uk/mary-berry-apple-and-cinnamon-cake/