This apple and cinnamon cake is a golden-crumbed, tender sponge layered with soft, lightly spiced apple pieces that release a warm, caramel-like sweetness as it bakes. The cinnamon runs through the batter in a way that is fragrant without being overpowering, and the crumb holds together beautifully when sliced.

This version of the Mary Berry apple and cinnamon cake keeps things straightforward, using everyday ingredients and a single mixing bowl for most of the work. It suits everything from a weekend afternoon tea to a simple pudding served warm after a weeknight dinner. From start to finish, it is ready in around 1 hour 10 minutes.

Ingredients

For the sponge

200g self-raising flour
1 tsp baking powder
1.5 tsp ground cinnamon
175g caster sugar
175g unsalted butter, softened
3 large eggs, at room temperature
2 tbsp whole milk
1 tsp vanilla extract

For the apple filling

2 medium Bramley apples (roughly 300g peeled weight), peeled, cored, and cut into 1cm pieces
1 tbsp light brown sugar
0.5 tsp ground cinnamon

For the topping

2 tbsp demerara sugar
0.5 tsp ground cinnamon
1 small eating apple, such as Cox or Braeburn, cored and thinly sliced

How to Make Mary Berry Apple And Cinnamon Cake

Heat the oven and prepare the tin: Preheat the oven to 180C (160C fan, Gas 4). Grease a 20cm round, deep cake tin and line the base with baking parchment.
Prepare the apple filling: Place the Bramley apple pieces into a bowl and toss with the light brown sugar and 0.5 tsp cinnamon until evenly coated. Set aside while you make the batter, as this brief rest draws out a little moisture and helps the pieces soften evenly during baking.
Combine the dry ingredients: Sift the flour, baking powder, and 1.5 tsp ground cinnamon together into a large mixing bowl. Add the caster sugar and stir briefly to distribute.
Make the batter: Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat with an electric hand whisk on medium speed for about 2 minutes until the mixture is smooth, pale, and has a dropping consistency. Do not overbeat once the flour is incorporated, as this toughens the crumb.
Fold in the apple pieces: Using a large spoon or spatula, gently fold the cinnamon-coated apple pieces through the batter in three or four sweeping motions, keeping some distribution throughout rather than all sinking to one area.
Spoon into the tin: Transfer the batter into the prepared tin and spread it level with the back of a spoon, working it gently into the edges.
Add the topping: Arrange the thin slices of eating apple in a loose overlapping circle across the top of the batter. Mix the demerara sugar and remaining 0.5 tsp cinnamon together, then scatter evenly over the surface. The demerara creates a lightly crunchy, biscuity crust as it bakes.
Bake the cake: Place on the middle shelf and bake for 45 to 55 minutes, until the top is deep golden brown and a skewer inserted into the centre comes out clean with no wet batter attached.
Cool in the tin: Leave the cake in the tin for 10 minutes before turning out onto a wire rack. This resting time allows the structure to firm up slightly, making it easier to handle without breaking.

Tips for the Best Mary Berry Apple And Cinnamon Cake

Why is my apple and cinnamon cake still wet in the middle after the baking time?

Bramley apples hold a lot of moisture, and if the pieces are cut too large they release water into the batter during baking, slowing the set. Keep the apple pieces no bigger than 1cm and make sure the oven has fully reached temperature before the tin goes in. If the top is browning too quickly before the centre is set, lay a loose sheet of foil over the top for the final 10 minutes.

Why did my cake sink in the centre after I took it out of the oven?

A sunken centre usually means the cake was underbaked or the oven door was opened too early in the bake. Wait until at least 40 minutes have passed before checking, and always test with a skewer rather than relying on colour alone, as the cinnamon topping browns faster than a plain sponge would.

How do I stop the apple slices on top from going brown before serving?

The thin topping apple slices will discolour naturally if the cake sits cut-side-exposed for several hours. To slow this, toss the sliced eating apple in a teaspoon of lemon juice before arranging them on the batter. This does not affect the flavour noticeably but keeps the surface looking fresh for longer.

Why does my sponge feel dense rather than light?

Dense sponge in this recipe almost always comes from butter that was not soft enough before beating, which means the mixture never traps enough air. The butter should be at room temperature and leave an indent when pressed with a fingertip. If it has been in the fridge, allow at least 30 to 40 minutes on the worktop before starting.

Why is my cinnamon flavour faint even though I used the right amount?

Ground cinnamon loses its potency quickly once opened. If the tin has been in the cupboard for more than six months, the flavour will be noticeably weaker. Use a freshly opened jar, or increase the quantity by a quarter teaspoon to compensate, tasting the raw batter as a guide.

Serving Suggestions

Serve warm with a generous pour of chilled double cream running down the side of each slice.
Pair with a pot of strong Assam or Darjeeling tea for a traditional afternoon tea spread.
Dust lightly with icing sugar just before serving for a cleaner, less rustic presentation at a dinner party.
Offer alongside a spoonful of thick clotted cream and a drizzle of good honey for a more indulgent finish.
Serve as a warm pudding with a scoop of good-quality vanilla ice cream, letting the cold cream melt slightly over the warm crumb.

Storage

Room Temperature

Store in an airtight tin or container at room temperature for up to 3 days.

Refrigerator

Wrap individual slices in cling film or keep the whole cake in an airtight container in the fridge for up to 5 days. Bring to room temperature for at least 30 minutes before serving, as chilling firms the crumb and mutes the cinnamon flavour.

Freezing

Wrap the cooled cake tightly in two layers of cling film, then a layer of foil, and freeze for up to 2 months. Defrost overnight at room temperature, still wrapped, to prevent condensation from making the surface soggy.

Nutrition

Calories: 340 kcal
Carbohydrates: 44g
Protein: 4g
Fat: 17g
Saturated Fat: 10g
Sodium: 135mg

Nutrition values are estimates and may vary depending on the exact ingredients used and the size of each serving.

FAQs

Can I use eating apples instead of Bramley apples in this recipe?

Yes, eating apples such as Cox or Braeburn work well and will give a firmer, slightly sweeter result, as they hold their shape more than Bramleys. Reduce the light brown sugar in the apple filling by half, as eating apples are already naturally sweeter than cooking apples.

Can I make this apple and cinnamon cake ahead of time?

This cake keeps very well and is actually better on the second day once the moisture from the apples has had time to settle through the crumb. Bake it the day before, allow it to cool completely, and store it at room temperature in an airtight container until needed.

What size tin works best for this recipe?

A 20cm round, deep-sided cake tin gives the best result, producing a well-risen cake with a good proportion of sponge to topping. A 23cm tin can be used, but the cake will be shallower and will need around 5 to 10 minutes less baking time, so check earlier.

Can I add walnuts or raisins to this cake?

Both work well alongside the apple and cinnamon combination. Add 60g of roughly chopped walnuts or 50g of raisins along with the apple pieces when folding through the batter. Raisins add extra sweetness, so consider reducing the caster sugar in the sponge by 15g if including them.

Can I make this recipe as a traybake instead of a round cake?

Yes, the batter quantity suits a 20cm x 30cm traybake tin well. Spread the batter evenly, add the topping as described, and bake at the same temperature for 30 to 35 minutes, checking with a skewer from 28 minutes. A traybake cuts into neat rectangular portions, which makes it practical for larger gatherings.

Conclusion

This Mary Berry apple and cinnamon cake delivers a reliably golden, tender sponge with warm spice running through every slice, finished with a crunchy demerara crust and soft apple pieces throughout the crumb. The recipe yields 8 to 10 generous slices, making it a practical bake for a family tea or a casual gathering.

Whether served warm as a pudding or left to cool and sliced the next day, it holds together cleanly and improves with time. If this recipe worked well for you, leave a comment below to share how it turned out, and feel free to pass it along to anyone who enjoys a classic British bake. If you enjoyed this, you might also like the Mary Berry salted caramel cake recipe for another reliable, crowd-pleasing option from the same style of baking.