Desserts
Mary Berry's apple and cinnamon cake recipe delivers that perfect balance of tender crumb, spiced apple slices, and a golden streusel crown—all in one bowl. ✨ The secret lies in her classic technique of layering spiced apples and using self-raising flour for that signature texture. I’ve adapted this recipe to be foolproof, ensuring you get a moist cake with a caramelized top every time, just like her famous version.
The beauty of this recipe is its simplicity: no fancy equipment, just a mixing bowl and a baking dish. The apples are sliced and tossed with cinnamon and sugar before being folded into the batter, creating pockets of sweet, spiced fruit throughout. A simple streusel topping made with flour, butter, and brown sugar forms that iconic golden crown as it bakes.
By the time it emerges from the oven, you’ll have a cake with a tender, slightly crumbly texture and a fragrant aroma that fills your kitchen. The apples stay juicy and tender, while the streusel topping is crisp and caramelized—perfect for slicing into warm pieces. It’s the kind of dessert that feels special enough for guests but simple enough for a weeknight treat.
Pair it with a dollop of whipped cream, a drizzle of caramel, or even a light dusting of powdered sugar for an extra touch of elegance. This recipe is designed to be adaptable, so feel free to swap in pears or add a pinch of nutmeg if you like. Let’s get baking!
Ingredients for apple and cinnamon cake recipe mary berry
Mary Berry's signature ingredients come together in one bowl for a tender cake with spiced apples and golden streusel.
| Ingredient | Amount | Notes |
|---|---|---|
| Self-Raising Flour 🌾 | 2 ½ cups | Plus 1 tbsp extra for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for streusel |
| Light Brown Sugar 🍚 | 1 ¼ cups | Packed firmly for accuracy |
| Granulated Sugar 🍚 | ½ cup | For batter balance |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vanilla Extract 💧 | 1 tsp | Pure vanilla preferred |
| Apples 🍎 | 4 medium | Core and slice thinly |
| Ground Cinnamon 🌿 | 2 tbsp | Plus 1 tsp extra for apples |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Powdered Sugar 🍚 | 2 tbsp | For dusting top |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The apples are everything here—Granny Smith or Honeycrisp work best—they hold their shape and add that perfect tartness. Your local grocery store usually has these, but if not, any firm, crisp variety will do. Core them yourself for even slices, and toss them with cinnamon and sugar right before folding into the batter. That's what creates those pockets of spiced apple throughout. For the flour, King Arthur self-rising is my go-to, but any reliable brand will work. Just remember: self-rising already has baking powder and salt, so don't add extra.
No apples? Pears or cooked applesauce can substitute, but the texture won't be the same. Running short on butter? Coconut oil works in a pinch, though it does have a slight flavor. The milk can be swapped for any dairy-free alternative, but whole milk gives that classic richness. For the streusel, if you don't have brown sugar, white sugar plus a pinch of cinnamon gets you close. And if you've got extra time, toast your flour and butter mixture for 2-3 minutes before adding to the apples—that caramelized flavor is next-level.
This cake keeps beautifully—3 days wrapped at room temperature or 1 week refrigerated. For leftovers, reheat in the oven at 300°F for 10 minutes to revive the streusel. The apples stay juicy for about 2 days, so if you're making ahead, slice them last thing before baking. And that golden streusel? Best eaten warm, but if you must wait, a quick broil for 2 minutes brings back the crispness.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe because it’s literally three bowls and a whisk. No sifting, no folding, no stress—just creamed butter, sugars, and eggs in one, then dry ingredients in another. Self-raising flour does all the heavy lifting, so the batter comes together faster than you can chop an apple (which, between us, is the hardest part).
- Cinnamon-Kissed Magic: That caramelized brown sugar and cinnamon combo? It’s the kind of flavor that makes you pause mid-slice. The butter keeps it rich without being greasy, and the apples—whether tart or sweet—soak up the spice like a dream. Honestly, the first bite always makes me think, "Why don’t I bake this more often?"
- Weekend or Weeknight: This cake is my go-to for lazy Sundays and last-minute dinner parties. Serve it warm with a dollop of clotted cream for a fancy touch, or pack slices in lunchboxes for a budget-friendly snack. The leftovers? They last forever—moist days later, thanks to the eggs and butter keeping it tender.
- Budget Baking Wins: I use this recipe when I’m pinching pennies: brown sugar and flour stretch far, and butter adds richness without breaking the bank. Plus, it’s one of those cakes that improves the longer it sits—so you’re not scrambling to eat it all before it dries out. (Yes, even on a Tuesday night.)
Step-by-step instructions for mary Berry's apple and cinnamon cake
Here's how to create a perfectly golden streusel-topped cake with tender apples and spiced sweetness.
👨🍳 Step 1: Prepare the Apples and Make the Streusel
Core and slice the 4 medium apples into ¼-inch thick rounds. Toss them immediately with the 1 tablespoon lemon juice to prevent browning. This keeps them vibrant and fresh-tasting in the cake.
In a large bowl, combine the 1 cup cold cubed unsalted butter, 1.25 cups packed light brown sugar, 2 tablespoons ground cinnamon, 0.5 teaspoon salt, and 2 tablespoons powdered sugar. Use your fingers or a pastry cutter to work this mixture until it resembles coarse crumbs with pea-sized butter pieces. This is your streusel topping—don't overwork it or it'll turn into dough.
🍳 Step 2: Mix the Cake Batter
In the same bowl (no need to wash!), add the 2.5 cups self-raising flour, 0.5 cup granulated sugar, 2 whole eggs, 1 teaspoon vanilla extract, and 0.5 cup milk. Gently fold everything together with a spatula until just combined—you should still see flour streaks. Overmixing develops gluten, which makes the cake tough instead of tender.
Fold in the prepared apples using the spatula, making sure they're evenly distributed throughout the batter. The apples should be coated but not crushed—this ensures they stay juicy and tender during baking.
🥘 Step 3: Assemble and Bake the Cake
Preheat your oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper, then dust lightly with the extra 1 tablespoon self-raising flour. Pour the batter into the prepared pan and smooth the top with a spatula.
Sprinkle the streusel mixture evenly over the top, pressing down gently to ensure good contact with the batter. This creates that signature crunchy top while keeping the cake moist underneath. Bake for 50-55 minutes until a skewer inserted in the center comes out clean and the top is golden brown.
⏰ Step 4: Cool and Serve
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. The cake will sink slightly as it cools—this is normal and actually makes it more tender. Serve warm or at room temperature with a dusting of powdered sugar and a dollop of whipped cream for the perfect finish.
This cake keeps well at room temperature for up to 3 days, though I find it's best enjoyed fresh from the oven when the apples are still warm and fragrant. The streusel stays crisp while the cake remains moist, making every bite a perfect balance of textures and flavors.
Pro Tips For Making Apple And Cinnamon Cake Recipe Mary Berry
- Cream Butter Properly: Mary Berry’s recipe relies on that perfect butter-sugar mix—don’t just mash it. Use a wooden spoon or electric beaters to work the softened butter (room temp, not melted) and sugars until it’s pale and fluffy, about 3-4 minutes. I’ve seen people rush this, and the cake turns dense. Take the time; the crumb depends on it.
- Sift the Flour Twice: Self-raising flour loves air, and this cake needs it. Sift it before folding it into the wet mix, then sift it again gently with the baking powder right on top. This keeps the texture light and prevents lumps. I learned this the hard way—once I skipped it, and the cake was heavy as a brick.
- Don’t Overmix the Apples: Toss the apples in cinnamon and sugar, but don’t drown them. A light coating is enough—too much turns the cake syrupy. Also, slice them evenly (¼-inch thick) so they cook at the same rate. I used to chop them randomly, and some stayed raw while others turned to mush.
- Test for Doneness Early: This cake’s magic is in the springy center. Start checking with a skewer at 40 minutes—if it comes out with moist crumbs (not wet batter), it’s done. Overbaking dries it out, and no one wants a cake that cracks like a biscuit. Pull it when it’s just almost there.
Wine and beer pairings for this recipe
Classic Wine Pairings
Mary Berry’s apple and cinnamon cake shines with a dry Riesling—its crisp acidity cuts through the richness while complementing the spiced apples beautifully. I love a German Kabinett Riesling from the Mosel region, with its bright citrus and honeyed notes. The slight sweetness balances the cake’s warmth without overpowering it. 🍷
For a red wine lover, a Pinot Noir is ideal—its delicate berry flavors and soft tannins won’t clash with the cinnamon or apples. Look for a Oregon Willamette Valley Pinot Noir, which has enough elegance to let the cake’s flavors shine. Avoid heavy reds like Cabernet Sauvignon; they’ll overwhelm the dessert’s delicate balance.
Unexpected Beer Matches
A wheat beer like Blue Moon or Hoegaarden brings a refreshing contrast to the cake’s warmth. The citrusy notes and light effervescence cleanse your palate between bites. For a more robust option, try a Belgian witbier—the coriander and orange peel flavors add a fun twist that pairs surprisingly well with the spiced apples. 🍺
If you prefer darker beers, a light amber ale with a touch of caramel (like Samuel Adams Natty Hop) works surprisingly well. The malt sweetness echoes the cake’s brown sugar, while the hop bitterness balances the richness. Just avoid heavy stouts or porters—they’ll make the cake taste too sweet.
Seasonal Adaptations
In fall, when apples are at their peak, I like pairing this cake with a late-harvest Riesling—its honeyed sweetness mirrors the cake’s caramelized streusel. For holiday gatherings, a sparkling wine like Prosecco adds festive bubbles that lift the flavors. 🍷
In summer, when you might want something lighter, swap the streusel for a lemon glaze and pair with a Sauvignon Blanc—its zesty acidity keeps the cake from feeling too heavy. The key is matching the wine’s brightness to the cake’s warmth, no matter the season.
Non-Alcoholic Options
For a sparkling mocktail, mix ginger beer with a splash of apple cider and serve chilled. The ginger’s spice echoes the cinnamon, while the apple adds a familiar sweetness. Garnish with a cinnamon stick for an elegant touch. 🍎
Or try a sparkling white grape juice like Martinelli’s—it’s sweet enough to complement the cake but light enough to let the flavors stand out. The bubbles also help cleanse your palate between bites, just like wine would.
Nutrition facts
Frequently asked questions
Can I use any apples for this recipe?
Mary Berry's original recipe works best with firm, crisp apples like Granny Smith or Honeycrisp. These varieties hold their shape during baking and add the perfect tartness. If you only have softer apples like Gala or Fuji, toss them with an extra ½ teaspoon of cinnamon and reduce baking time by 5 minutes to prevent them from becoming mushy.
Why does my cake sink in the middle after baking?
This is completely normal! The cake settles as it cools, which actually makes it more tender. To prevent excessive sinking, make sure your oven is fully preheated to 350°F and don't open the oven door during the first 30 minutes of baking. Also, avoid overfilling the pan—use 2 cups of batter max for an 8-inch round pan.
Can I make this cake without eggs?
Yes, you can substitute the eggs with 2 tablespoons of applesauce or ¼ cup of unsweetened applesauce plus 1 teaspoon of baking soda. For a vegan option, use ¼ cup of aquafaba (chilled chickpea brine) whipped to stiff peaks. The cake will be slightly less rich but still delicious with the spiced apples and streusel topping.
How do I store leftovers?
This cake keeps beautifully wrapped at room temperature for 3 days or refrigerated for 1 week. To revive stale streusel, warm slices in the oven at 300°F for 10 minutes. For longer storage, freeze individual slices wrapped in plastic for up to 3 months. Thaw at room temperature before serving.
Can I add nuts to the streusel topping?
Fold in ½ cup of chopped walnuts or pecans with the streusel mixture for added crunch. Toast the nuts first for 3-4 minutes in a dry pan until fragrant—they'll add depth of flavor. If you prefer a sweeter topping, add 1 tablespoon of maple syrup to the streusel before baking.