Mary Berry Apple and Cinnamon Cake Recipe

If there’s one bake that captures the smell of a proper home kitchen, it’s the Mary Berry Apple and Cinnamon Cake Recipe. Warm, fragrant cinnamon woven through a soft, buttery sponge with chunks of sweet-tart apple throughout — it’s cozy baking at its absolute finest. Simple enough for complete beginners, impressive enough to serve at any table, this is one recipe you’ll reach for time and time again throughout the year.

Ingredients for Mary Berry Apple and Cinnamon Cake

Essential Ingredients List

Gather everything before you start — it makes the process so much smoother:

• 225g self-raising flour, sifted
• 175g caster sugar
• 115g unsalted butter, softened
• 2 large eggs
• 400g apples, peeled, cored, and diced
• 1½ tsp ground cinnamon
• 1 tsp baking powder
• 2 tbsp demerara sugar (for the topping)
• 1 tsp vanilla extract
• Pinch of salt

Choosing the Best Apples

Bramley apples are the classic choice — their natural tartness cuts through the sweetness of the sponge perfectly. For a softer, sweeter result, Cox’s Orange Pippin or Braeburn works beautifully and holds its shape during baking. Always use fresh apples; older, soft apples release too much moisture and can make the cake heavy and wet in the middle.

Cinnamon and Flavoring

Cinnamon is what makes this cake genuinely special. It adds warmth and depth that turns a simple sponge into something that smells extraordinary as it bakes. Use ground cinnamon rather than cinnamon essence — the real spice delivers a far more rounded, natural flavor that fills your whole kitchen as soon as the oven door opens.

Butter, Sugar, and Eggs

Softened butter creamed with caster sugar creates the light, tender crumb this cake is known for. Don’t rush the creaming stage — those few extra minutes of beating make a real difference to the final texture. Eggs add richness and structure, so always bring them to room temperature before you begin to keep the batter smooth and well-combined.

Equipment You’ll Need for Apple and Cinnamon Cake Recipe

Baking Tools and Cake Tin

A 20cm (8-inch) round, loose-bottomed cake tin is ideal for this recipe. The loose base makes it far easier to turn out the cake cleanly once baked. A springform tin works equally well if that’s what you have.

Preparing the Cake Tin

Grease the tin thoroughly with softened butter, then line the base with a circle of baking parchment. Running a strip along the sides as well offers extra protection and makes removal completely stress-free. Don’t skip greasing even if your tin is non-stick.

Basic Kitchen Tools

Keep it straightforward. You’ll need:

• A large mixing bowl
• A hand whisk or stand mixer
• A wooden spoon or spatula
• A sharp knife and a chopping board
• Kitchen scales for accuracy

Step-by-Step Mary Berry Apple and Cinnamon Cake Recipe

Preparing the Apples

Peel, core, and cut your apples into small 1–2cm chunks. Smaller pieces distribute more evenly through the batter and give you apple in every single bite. Toss the chopped apple lightly in a teaspoon of the measured cinnamon — this infuses the fruit with flavor before it even hits the batter.

Making the Cake Batter

1. Preheat your oven to 180°C (160°C fan) / Gas Mark 4.
2. Beat the softened butter and caster sugar together for 3–4 minutes until pale, light, and noticeably increased in volume.
3. Add the eggs one at a time, beating well after each. If the mixture begins to look curdled, add a spoonful of the measured flour.
4. Mix in the vanilla extract.
5. Sift in the flour, remaining cinnamon, baking powder, and salt. Fold gently with a spatula until just combined — stop as soon as the flour disappears.

Combining Apples and Batter

Fold the cinnamon-coated apple pieces into the batter using gentle, sweeping movements. The batter will be thick, which is perfectly normal — it’s what keeps the apple pieces suspended rather than sinking straight to the bottom.

Even Distribution Tips

If the apple chunks are still sinking, toss them in an extra tablespoon of plain flour before folding in. Transfer the batter to your prepared tin and spread it evenly. Scatter the demerara sugar generously over the top — it creates a beautiful, crunchy, caramelized crust as it bakes.

Baking the Cake

Place the tin on the middle shelf of your preheated oven and resist the urge to open the door for the first 30 minutes.

Temperature and Baking Time

Bake at 180°C (160°C fan) for 45–55 minutes until deeply golden on top and a skewer inserted into the center comes out clean. Check at 45 minutes — all ovens run slightly differently.

How to Check if the Cake Is Done

Press the center gently — it should spring back firmly with no wobble. A clean skewer with no wet batter attached confirms it’s fully baked. If the top is browning too quickly before the center is set, lay a loose piece of foil over the tin for the last 10 minutes.

Tips for a Perfect Apple and Cinnamon Cake

Common Baking Mistakes

• Don’t overmix after adding the flour — this is the single fastest route to a tough, rubbery crumb.
• Make sure your butter is genuinely soft, not melted. Melted butter produces a flat, greasy texture rather than a light sponge.
• Always preheat the oven fully before baking — putting a cake into a cool oven causes it to spread and sink rather than rise evenly.

Dry or Dense Cake Problems

A dry cake usually points to overbaking or inaccurate flour measurement. Always spoon flour into your scales rather than scooping directly from the bag — scooping packs in far more than the recipe intends. A dense cake almost always means the butter and sugar weren’t creamed for long enough before the eggs went in.

How to Keep the Cake Moist

Wrap the cooled cake tightly in cling film immediately after it’s cooled — this traps residual steam and keeps the crumb soft for days. The apples themselves also help here, as their natural moisture continues to keep the sponge tender long after baking.

Serving and Storage

Best Ways to Serve

Serve this cake slightly warm with a generous spoonful of clotted cream or a scoop of good vanilla ice cream for a proper pudding. At room temperature, it’s equally lovely with afternoon tea — the cinnamon flavor actually deepens as the cake sits, making it taste even better the next day.

Storage and Reheating Tips

Store in an airtight tin at room temperature for up to 3 days. Refrigerate for up to 5 days if needed. To reheat, place individual slices in a 160°C oven for 8–10 minutes, or microwave briefly for 20 seconds if you’re in a hurry.

Nutritional Overview

Calories and Key Ingredients Insight

Each slice (based on 10 servings) contains approximately 260–290 calories, with natural sugars from the apples contributing alongside the added caster sugar. Butter and eggs provide protein and healthy fats, making this a satisfying, nourishing bake rather than an empty treat.

FAQs About Apple and Cinnamon Cake

Can I Use Different Types of Apples?

Yes — Bramley, Cox, Braeburn, or Granny Smith all work well. A mix of sweet and tart varieties gives the most interesting flavor. Avoid very soft apples as they break down too much during baking and make the crumb wet.

Can I Make This Cake Ahead of Time?

Absolutely. This cake keeps beautifully and actually tastes better after a day, as the cinnamon and apple flavors have time to settle and deepen. Bake the day before, cool fully, and wrap tightly until needed.

Can I Freeze Apple Cake?

Yes. Cool the cake completely, slice into portions, wrap each piece in cling film and foil, and freeze for up to 3 months. Thaw at room temperature for 2–3 hours, or warm gently in the oven before serving.

Why Is My Cake Dry or Dense?

Dry cake usually means overbaking or too much flour. Dense cake typically comes from cold butter or eggs, or insufficient creaming time at the start. Always use room-temperature ingredients and cream the butter and sugar until genuinely pale and fluffy before moving on.