Mary Berry Apple and Sultana Cake Recipe

Mary Berry’s apple and sultana cake is a moist, deep round cake made with grated cooking apples, sultanas, chopped walnuts, light muscovado sugar and a layer of cinnamon through the middle. It cuts into 10 wedges and bakes for 1¼ to 1½ hours, then is finished with a crunchy sugar and walnut top.

Berry calls it Apple and Cinnamon Cake in the Baking Bible (2010), but the sultanas are a full 100g, which is why it answers this search. She writes that it’s “the sort of cake that you would expect to find in a first-class coffee shop or tearoom.” The same recipe first appeared in her Ultimate Cake Book (2003).

The grated apple layer is what makes it special. Instead of stirring the apple through, Berry spoons in half the batter, spreads the grated apple and cinnamon over it in an even layer, then covers it with the rest. That gives a moist, spiced ribbon right through the middle of every slice.

Mary Berry Apple and Sultana Cake Recipe

Recipe by Pinch Perfect

5.0 from 1 vote

Course: DessertCuisine: BritishDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

1

hour 

35

minutes

Calories

480

kcal

Total time

2

hours 

A one-bowl, all-in-one fruit cake from the Baking Bible (2010). The mix takes just 2 minutes of beating before the apple layer goes in. Berry suggests it for school fêtes and charity events, sold in wedges.

Ingredients

• For the cake:

• 225g (8oz) softened butter

• 3 large eggs

• 100g (4oz) chopped walnuts

• 100g (4oz) sultanas

• 225g (8oz) self-raising flour

• 2 level teaspoons baking powder

• 400g (14oz) cooking apples, peeled, cored and grated

• 1 level teaspoon ground cinnamon

• 225g (8oz) light muscovado sugar

• To finish:

• light muscovado sugar, for sprinkling

• extra chopped walnuts, for sprinkling

• icing sugar, for dusting

Directions

• Preheat: Heat the oven to 180°C (160°C fan/Gas 4). Grease a 23cm (9in) deep round cake tin and line the base with baking parchment.
• Mix: Measure the butter, sugar, eggs, chopped walnuts, sultanas, flour and baking powder into a large bowl and beat for about 2 minutes, until thoroughly blended.
• Layer: Spoon half the mixture into the tin, then spread the grated apple and cinnamon over it in an even layer. Spoon the rest of the mixture on top, level the surface and sprinkle generously with light muscovado sugar and walnuts.
• Bake and cool: Bake for about 1¼ to 1½ hours, until well risen and golden brown. Cool in the tin for a few minutes, then turn out, peel off the parchment and finish cooling on a wire rack. Dust with icing sugar to serve.

FAQs

Why does Mary Berry call it apple and cinnamon cake?

Because cinnamon is the flavour she builds the cake around, even though the sultanas and walnuts are in there too, at 100g each. In both the Ultimate Cake Book (2003) and the Baking Bible (2010), the title stays the same and so do the fruit and nuts. If you’ve been searching for her apple and sultana cake, this is the one.

Butter or margarine?

The Baking Bible (2010) uses softened butter and large eggs. The earlier Ultimate Cake Book (2003) uses soft margarine and extra large eggs, and cuts it into 8 to 10 wedges. Both are Berry’s own choices, though I find butter gives a richer, slightly firmer crumb that holds the apple layer well.

Why does it bake for so long?

The 400g of grated apple releases a lot of moisture as it cooks, so the middle needs time to set at 180°C. If the sugar and walnut top is browning too fast before the hour is up, lay a sheet of foil loosely over the tin. It’s ready when it’s well risen and golden, and a skewer in the centre comes out clean.

How should I serve it?

Berry’s favourite way is warm. In the Baking Bible she suggests selling it “in wedges, ideally warmed and with dollop of clotted cream.” Her 2003 headnote suggests putting a pretty ingredients label on wedges sold at a fête, which is a neat touch for a bake sale.

How long does it keep?

Berry gives no keeping time for this cake, so we won’t make one up. Her clear preference is to serve it warm, which tells you it’s best soon after baking. The grated apple keeps the crumb moist, so if you have leftovers, warm a wedge through in a low oven before serving.

What other apple cakes does Mary Berry make?

Lots. For a lighter apple cake baked with almonds, try her Devonshire apple cake. For a different recipe made in a loaf tin, there’s her apple and cinnamon loaf cake. If you love fruit and spice, her banana loaf is another easy everyday bake.