Mary Berry Apple and Cinnamon Cake Recipe

Name: Mary Berry Apple and Cinnamon Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16 servings
Cuisine: British
Ingredients: 400g cooking apples, peeled, cored, and grated; 1 tsp ground cinnamon; Quantities as specified of softened butter, light muscovado sugar, large eggs, walnut pieces, sultanas, self-raising flour, baking powder; For finishing: light muscovado sugar, extra chopped walnuts, icing sugar

Dive into the delightful flavors of autumn with this Mary Berry Apple and Cinnamon Cake, a treat that promises warmth and comfort with every bite. Perfect for those chilly days or whenever you crave the sweet and spicy combination of apples and cinnamon, this cake is a testament to Mary Berry's prowess in creating simple yet deeply satisfying desserts.

Mary Berry Apple and Cinnamon Cake: A Brief Overview

The cake features grated cooking apples and ground cinnamon, bringing together a moist texture and a flavor that's both rich and nuanced. The addition of light muscovado sugar not only sweetens the cake but also adds a depth of flavor that complements the tartness of the apples and the warmth of the cinnamon. Walnuts and sultanas introduce a crunch and chewiness, respectively, making every slice a delightful experience for the senses.

Ingredients for the Cherry and Coconut Cake

Cooking apples: 400g, peeled, cored, and grated
Ground cinnamon: 1 level tsp
Softened butter, light muscovado sugar, large eggs, walnut pieces, sultanas, self-raising flour, and baking powder: Quantities as specified
For finishing: A sprinkle of light muscovado sugar, extra chopped walnuts, and a dusting of icing sugar

Preparation Instructions

Preparation of the Tins: Start by preheating your oven and preparing your loaf tins with baking paper.
Creating the Batter: Cream butter and sugar until fluffy, then add eggs one at a time, followed by dry ingredients and apples.
Baking: Evenly divide the batter into tins, sprinkle with muscovado sugar and walnuts, and bake until golden. Glaze with warmed apricot jam for a glossy finish.
Serving Suggestions: Enjoy this cake as is, or elevate it with butter, whipped cream, ice cream, custard, or fresh fruits.

Storage and Reheating

Store this delightful cake in an airtight container at room temperature for up to 3 days, in the fridge for a week, or freeze for up to 3 months. Reheat slices gently in the microwave or oven to revive that fresh-baked warmth and aroma.

Nutritional Information

Per serving, based on 16 servings, this cake offers a balance of nutrients with approximately 288 calories, 15g of fat, 36g of carbohydrates, 5g of protein, and a good amount of dietary fiber, sugar, and essential minerals.

FAQ about the Mary Berry Apple and Cinnamon Cake

Can I make it gluten-free? Yes, by substituting the self-raising flour with a gluten-free blend and adjusting the baking powder.
What are the best apples to use? Firm and tart varieties like Granny Smith or Honeycrisp are ideal.
Can I add or substitute nuts and fruits? Absolutely. Feel free to experiment with pecans, almonds, cranberries, or apricots for different textures and flavors.

This cake, inspired by Mary Berry's recipe, is more than just a dessert; it's a celebration of seasonal flavors and the joy of baking. Whether you're a seasoned baker or new to the kitchen, this recipe promises a rewarding experience and a delicious outcome.