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Mary Berry Apple and Cinnamon Cake Recipe

Mary Berry Apple and Cinnamon Cake Recipe

Mary Berry's apple and cinnamon cake is moist, warmly spiced, and packed with apple — the perfect autumn bake.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 335
Ingredients Method Notes

Ingredients
  

  • Cake:
  • 225 g unsalted butter softened
  • 200 g soft light brown sugar
  • 3 large eggs room temperature
  • 225 g self-raising flour sifted
  • 2 tsp ground cinnamon
  • ½ tsp mixed spice
  • ½ tsp ground ginger
  • 1 tsp baking powder
  • 3 tbsp whole milk
  • 1 tsp vanilla extract
  • 350 g eating apples peeled, cored, and cut into 1cm dice
  • Cinnamon Sugar Top:
  • 2 tbsp demerara sugar
  • 1 tsp ground cinnamon
  • Cinnamon Cream Cheese Frosting Optional:
  • 200 g full-fat cream cheese room temperature
  • 75 g unsalted butter softened
  • 200 g icing sugar sifted
  • 1 tsp ground cinnamon
  • ½ tsp vanilla extract

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a deep 20cm springform tin. Mix demerara and cinnamon — set aside.
  2. Beat butter and brown sugar 4–5 minutes until pale and fluffy. Add eggs one at a time. Add vanilla.
  3. Sift in flour, spices, and baking powder. Add milk. Fold gently until just combined.
  4. Fold in diced apple.
  5. Spoon into tin — spread evenly. Scatter cinnamon demerara over entire surface.
  6. Bake 45–55 minutes until golden, top is crunchy, and skewer comes out clean. Cover loosely if browning too quickly.
  7. Cool in tin 20 minutes. Release springform. Cool on wire rack. Serve plain or frost with cinnamon cream cheese frosting.

Notes

Use eating apples not Bramleys — they hold their shape and give distinct pieces.
Soft light brown sugar gives a better, warmer flavour than white.
Do not skip the demerara cinnamon top — it gives the crunchy caramelised crust.
Use a springform tin — the crunchy top makes removal from a fixed tin difficult.
This cake is better on day two — make it ahead if possible.
Stores in an airtight container for 4 days. Freezes unfrosted for 3 months.
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