Quick & Easy Mary Berry Apple and Sultana Cake Recipe

Apple and sultana cake represents a quintessential British teatime treat that blends comforting flavors with rustic charm.

Sweet apples and chewy sultanas create a delightful textural contrast in this classic dessert.

Warm spices dance through the tender crumb, promising pure culinary nostalgia with each bite.

Rich golden hues and a soft, moist interior make this cake irresistible to home bakers seeking simple elegance.

The recipe transforms ordinary ingredients into something extraordinary, celebrating traditional baking techniques.

Seasonal fruits and pantry staples combine effortlessly, ensuring anyone can master this delectable creation.

Baking enthusiasts will adore the straightforward method and crowd-pleasing results: gather your ingredients and let magic unfold.

Mary Berry’s Apple and Sultana Cake: Why It Works

• Savor Homey Comfort: This Mary Berry apple and sultana cake delivers pure, warm comfort with its soft texture and aromatic cinnamon notes that remind you of cozy family gatherings.
• Enjoy Effortless Baking: The straightforward method requires minimal technical skills, making it perfect for beginner bakers who want a delicious result without complicated techniques.
• Celebrate Seasonal Delight: Packed with fresh apples and sweet sultanas, this cake captures the essence of autumn, transforming simple ingredients into a delectable dessert that feels like a warm hug on a crisp day.

What to Buy for Apple Sultana Cake

• Plain Flour: Basic cake structure with a soft, tender crumb and essential for binding the cake together.
• Ground Cinnamon: Warm, aromatic spice that adds depth and complements the apple flavor beautifully.

• Butter: Rich, creamy ingredient providing moisture and helping create a tender cake texture.
• Light Brown Sugar: Adds sweetness and a subtle caramel-like flavor to the cake.
• Egg: Helps bind ingredients and provides structure to the cake.
• Milk: Ensures a smooth, moist cake batter with the right consistency.

• Cooking Apples, Sultanas: Fresh fruit adds natural sweetness, moisture, and texture to the cake.
• Demerara Sugar: Optional topping that creates a crunchy, caramelized surface when baked.

Bake Mary Berry’s Apple Sultana Cake the Easy Way

Step 1: Prepare the Oven and Baking Tin

Warm up the oven to 180°C (350°F), 160°C (320°F) for fan ovens, or gas mark 4. Grease a deep 20 cm (8-inch) cake tin with butter and line it with baking parchment.

Step 2: Create the Cake Batter

Grab a large mixing bowl and combine flour and cinnamon. Add softened butter and gently work it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Sprinkle in light brown sugar and mix. Crack in the egg and gradually pour 6-of milk, stirring until you have a smooth, thick batter.

Step 3: Add Fruits and Bake

Fold in the chopped apples and sultanas into the cake mixture. Transfer the batter to the prepared cake tin, spreading it evenly. Optional: Sprinkle demerara sugar on top for extra crunch. Slide the tin into the preheated oven and bake for 30-40 minutes. The cake is ready when it turns golden and a skewer inserted into the center comes out clean.

Step 4: Cool and Serve

Allow the cake to rest in the tin for 15 minutes. Carefully remove and place on a wire rack to cool completely. Enjoy warm with a drizzle of custard for a delightful treat.

Sweet Tips for a Better Sultana Cake

• Capture Freshness: Grab crisp apples just before baking to lock in maximum flavor and moisture.
• Enhance Sultana Plumpness: Soak dried fruits in warm tea or orange juice for extra juiciness and depth.
• Master Room Temperature: Pull out butter and eggs an hour before mixing to create smoother, more integrated batter.
• Preserve Cake Texture: Avoid overmixing ingredients to prevent developing tough gluten that ruins delicate crumb.
• Control Sweetness Wisely: Taste apples first and adjust sugar levels depending on their natural sweetness.

Storage Advice for Fruity Cakes Like This One

• Freezer Method: Wrap individual slices or whole cake tightly in double layers of plastic wrap, then place inside a freezer-proof container. Keep frozen for maximum 2 months to maintain peak taste and texture. Carefully seal to prevent freezer burn and taste contamination.
• Countertop Method: Store cake in a sealed container with tight-fitting lid at room temperature. Place in a cool, dry spot away from direct sunlight. Consume within 3 days for optimal freshness and soft crumb. Cover completely to prevent moisture loss and protect from dust or insects.
• Refrigeration Method: Transfer cake to an airtight container with secure closing mechanism. Chill for up to 5 days, ensuring cake remains moist and delectable. Remove from refrigerator 30 minutes before serving to restore room temperature softness and enhance flavor profile.

Apple and Sultana Cake Variations You’ll Love

• Harvest Gold Spice Cake: Replace apples with pears and add ground nutmeg for a warm, autumnal flavor profile that brings rich depth to the classic recipe.
• Nutty Orchard Classic: Incorporate chopped walnuts or pecans into the batter for extra crunch and a nutty undertone that complements the fruity elements.
• Tropical Weekend Treat: Swap sultanas with dried coconut and add fresh pineapple chunks to transform the cake into a Caribbean-inspired dessert with bright, sunny notes.
• Rustic Berry Blend: Use mixed berries instead of apples and sultanas, creating a vibrant cake with a tangy and sweet combination that bursts with summer flavors.

What We Thought About Mary Berry’s Sweet Loaf

Mary Berry’s apple and sultana cake whispers classic British comfort with each delightful slice.

Warm spices mingle with sweet fruit, creating nostalgic memories of grandmother’s kitchen.

Rich layers of apple and sultana promise delectable moments of pure pleasure.

Baker’s expertise shines through this simple yet sophisticated recipe.

Homemade goodness connects generations through shared culinary traditions.

Your fork will dance across tender crumbs, inviting sweet discoveries that spark joy, connection, and delightful conversation – so click those share buttons, spread deliciousness, and let passionate bakers unite!

Mary Berry Apple And Sultana Cake Recipe

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4.9 from 33 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Indulgent Mary Berry Apple and Sultana Cake delivers classic British comfort with sweet sultanas and tender apples. Moist crumb and warming spices make this traditional teatime treat a delightful companion for afternoon conversations and quiet moments of pure pleasure.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 225 grams (8 ounces) apples (Bramley or Granny Smith), peeled, cored, and cut into small pieces
• 225 grams (8 ounces) self-raising flour
• 115 grams (4 ounces) unsalted butter, cut into small pieces and chilled

Sweeteners and Spices:

• 115 grams (4 ounces) light brown sugar
• 100 grams (3.5 ounces) sultanas
• 2 teaspoons ground cinnamon
• 2 tablespoons demerara sugar (optional)

Binding Ingredients:

• 1 large egg, mixed well
• 6–8 tablespoons milk
• Additional unsalted butter for greasing the baking tin

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Instructions

1. Heat the oven to 350°F (180°C) with the fan setting at 320°F (160°C) or gas mark 4. Generously coat a 8-inch (20 cm) deep cake tin with unsalted butter and line the bottom and sides with parchment paper.
2. In a large mixing bowl, combine all-purpose flour and ground cinnamon. Cut cold butter into small cubes and incorporate into the dry ingredients using fingertips until the mixture resembles coarse breadcrumbs. Sprinkle light brown sugar evenly and blend thoroughly.
3. Crack a whole egg into the mixture and gently fold. Gradually pour 6-8 tablespoons of whole milk, stirring continuously until the batter achieves a smooth, thick consistency.
4. Peel, core, and chop fresh apples into small chunks. Add chopped apples and dried sultanas to the batter, gently folding to distribute evenly throughout the mixture.
5. Transfer the batter into the prepared cake tin, using a spatula to spread it evenly and create a uniform surface. Optional: Sprinkle demerara sugar across the top for a delightful caramelized finish.
6. Place the tin in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a clean skewer into the center – it should emerge without any raw batter clinging to it.
7. Remove from the oven and allow the cake to rest in the tin for 15 minutes. Carefully transfer to a wire cooling rack, letting it cool slightly. Serve warm alongside vanilla custard for a comforting dessert experience.

Notes

• Freezes wonderfully for up to one month, wrapped tightly in plastic wrap and foil.
• Great for making ahead and serving to unexpected guests or family gatherings.
• Versatile cake that works equally well as a breakfast treat or afternoon snack.
• Best enjoyed warm with a dollop of creamy custard or a scoop of vanilla ice cream.
• Keeps well for 2-3 days when stored in an airtight container at room temperature.
• Packed with sweet sultanas and tender apple chunks that create delightful bursts of flavor.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 240 kcal
• Sugar: 15 g
• Sodium: 50 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 30 mg