Mary Berry’s Apple and Cinnamon Cake is really delicious and can double up for dessert with the addition of some clotted cream or thick and creamy Greek yoghurt. It’s the perfect Sunday teatime treat. I substituted half the muscovado sugar for dark brown as I did not have enough. I have also made without walnuts on occasion as I am not a massive fan.
- 225g softened butter
- 225g light muscovado sugar
- 3 large eggs
- 100g walnut pieces, chopped
- 100g sultanas
- 225g self-raising flour
- 2 level tsp baking powder
- 400g cooking apples, peeled, cored and grated
- 1 level tsp ground cinnamon
- Light muscovado sugar, for sprinkling
- extra chopped walnuts, for sprinkling
- icing sugar, for dusting
- Make sure your top oven is at around 180-200ºC. You can adjust cooking times depending on how you have your top oven set.
- Grease and base line a 23 cm (9 inch) deep round cake tin with baking parchment. I used a 10 inch square cake tin.
- Measure the butter, sugar, eggs, chopped walnuts, sultanas, flour and baking powder into a large bowl and beat well for about 2 minutes until thoroughly blended.
- Spoon half the mixture into the prepared tin then spread the grated apple and ground cinnamon in an even layer on top. Spread the remaining cake mixture on top, level the surface then sprinkle generously with light muscovado sugar and walnuts.
- Bake in the top oven for about 1 ¼– 1 ½ hours or until the cake is well risen and golden brown. Leave to cook 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.