Mary Berry Apple and Cinnamon Cake Recipe

This Mary Berry apple and cinnamon cake is a comforting, homely bake with a soft, moist crumb and gentle warming spice. Studded with tender apples and scented with cinnamon, it is simple enough for beginners yet rewarding enough for experienced home bakers. The cake is lightly sweet, beautifully balanced, and perfect with a cup of tea. From start to finish, it takes around 1 hour, including cooling.

Ingredients

For the cake

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1½ tsp ground cinnamon
• 2 tbsp milk

For the apples

• 3 medium eating apples, peeled, cored and thinly sliced
• 1 tbsp lemon juice
• 2 tbsp soft light brown sugar

For finishing

• Icing sugar, for dusting
• Butter, for greasing the tin
• Baking parchment

How to Make Mary Berry Apple and Cinnamon Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a deep 20cm round cake tin with baking parchment, making sure the base is well covered.
• Prepare the apples: Place the sliced apples in a bowl and toss with the lemon juice and brown sugar. Set aside while you make the cake mixture.
• Mix the cake batter: Add the softened butter, caster sugar, eggs, self-raising flour, cinnamon, and milk to a large mixing bowl. Beat with an electric mixer for about 2 minutes until pale, smooth, and well combined.
• Assemble the cake: Spoon half of the cake mixture into the prepared tin and spread evenly. Arrange half of the apples over the top, then cover with the remaining cake mixture. Finish by arranging the rest of the apples neatly on top.
• Bake: Bake in the centre of the oven for 45–50 minutes, until golden, well risen, and a skewer inserted into the centre comes out clean.
• Cool: Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
• Finish: Dust lightly with icing sugar before serving.

Tips

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early. Keep the door closed for at least the first 35 minutes to allow the cake to set properly.

How do I stop the apples sinking?

Slice the apples thinly and layer them evenly rather than piling them in one place. This helps distribute their weight through the cake.

Can I make this cake lighter?

Be sure the butter is very soft before mixing, and beat the batter just until smooth to avoid a dense texture.

Serving Suggestions

• Serve warm with custard for a classic pudding.
• Enjoy with whipped cream or crème fraîche.
• Perfect with tea or coffee as an afternoon treat.

Storage

Room temperature

Store the cake in an airtight container for up to 2 days.

Refrigerator

Keep refrigerated for up to 5 days, allowing slices to come to room temperature before serving.

Freezing

Wrap individual slices well and freeze for up to 3 months. Defrost fully before serving.

Nutrition

• Calories: 395 kcal
• Carbohydrates: 46g
• Protein: 6g
• Fat: 21g
• Saturated fat: 13g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Apple and Cinnamon Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A soft and moist apple and cinnamon cake with tender fruit and gentle spice. A classic Mary Berry-style bake perfect for tea time.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1½ tsp ground cinnamon

• 2 tbsp milk

• 3 medium apples, peeled and sliced

• 2 tbsp light brown sugar

• 1 tbsp lemon juice

• Icing sugar, for dusting

• Butter, for greasing tin

• Baking parchment

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line a 20cm round cake tin.
• Mix sliced apples with lemon juice and brown sugar.
• Place butter, sugar, eggs, flour, cinnamon, and milk into a bowl and beat until smooth.
• Layer cake batter and apples in the tin.
• Bake for 45–50 minutes until golden and cooked through.
• Cool in the tin briefly, then transfer to a wire rack.
• Dust with icing sugar before serving.

Notes

• Use firm apples for best texture.
• Do not overmix the batter.
• Can be frozen in slices for up to 3 months.