This cake is from Mary Berry’s Baking Bible.
This cake always feels quite autumnal to me. The apple, cinnamon and walnuts really give the feeling you should be eating it sat outside, wearing a woolly scarf and gloves, whilst hugging a cup of tea. The layer of apple in the middle makes it slightly different to many other cakes and it’s the kind of cake you would expect to find in a National Trust Tea Room. It can also double up as a dessert by adding cream or ice cream and would be delicious slightly warmed.
It does require slightly more effort than some of my recipes as you have to grate the apples and chop the walnuts but it is worth it. Once you have grated the apple make sure you take out some of the moisture from the apple juices, to prevent the cake from being too wet. You can do this by either squeezing the grated apple over a bowl, or laying some kitchen towel over the top of the apple and lightly patting down to soak up the juices.
When I baked the cake in this picture I had run out of light muscovado sugar so I used dark muscovado instead, which worked perfectly fine but gave the cake a slightly darker colour. Personally I prefer it with light muscovado however my husband thought it was just as nice and is handy to know if you do run out of sugar. If you are not keen on walnuts you can leave them out or experiment with pecans or other nuts.
225g (8oz) softened butter
225g (8oz) light muscovado sugar
225g (8oz) self-raising flour
100g (4oz) chopped walnuts
100g (4oz) sultanas
3 large eggs
2 level teaspoons baking powder
1 level teaspoon ground cinnamon (I always go heavy on cinnamon and increase it to 2 teaspoons)
400g (14oz) cooking apples, peeled cored and grated
Light muscovado sugar for sprinkling
Extra chopped walnuts for sprinkling
- Pre-heat the oven to 180°/Fan 160°/Gas 4. Grease a 23cm (9 in) deep round cake tin then line the base with baking parchment.
- Measure the butter, sugar, eggs, chopped walnuts, sultanas, flour and baking powder into a large bowl and beat for 2 minutes until thoroughly mixed.
- Spoon half the mixture into the tin. Sprinkle the cinnamon over the grated apple and mix in, then spread over the top of the cake mixture in an even layer. Spoon the remaining cake mixture on top, level the surface and sprinkle with light muscovado sugar and walnuts.
- Bake in the pre-heated oven for one and a quarter to one and a half hours or until it is well risen and golden brown. If you test the cake with a knife, it may come out with some of the apple on the knife. As long as there is no cake mixture on the knife it should be cooked. Leave to cool in the tin for a few minutes then turn out, peel of the parchment and finish cooling on a wire rack.
If you decide to bake this Apple and Cinnamon Cake, please share pictures with me. You can reach me via my social media pages or contact me.