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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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