cinnamon apple cake mary berry

Mary Berry’s Cinnamon Apple Cake: A Delightful Treat

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Looking for a tasty homemade cake? Mary Berry’s Cinnamon Apple Cake is the answer. It’s perfect for any event, and its flavor will make you want more. With its cinnamon warmth and apple sweetness, baking lovers adore this cake.

Mary Berry, well-known for her baking and TV shows, shares a special recipe. It’s made with common items like butter, muscovado sugar, eggs, walnuts, and sultanas. Self-raising flour, baking powder, cinnamon, and apples are also added. These create a cake that’s moist and rich in flavor.

This cake gets its unique taste from grated apple throughout. It adds texture and a big apple taste to every piece. Finally, a touch of muscovado sugar, walnuts, and a bit of icing sugar on top brings more sweetness.

Enjoy it as a sweet with clotted cream or yogurt, or with tea. Mary Berry’s Cinnamon Apple Cake is ideal for treating yourself. So, put on your apron, get the ingredients, and start baking!

The Inspiration behind Mary Berry’s Apple and Cinnamon Cake

Mary Berry’s Apple and Cinnamon Cake brings the best of fall flavors into a soft, tasty dessert. Her recipe, taken from the Baking Bible, mixes the smell of apple and cinnamon just right.

This cake stands out because it has grated apple spread all through the middle. It makes each bite naturally sweet and moist. The mix of cinnamon and apple gives a rich, autumn taste.

Creating this cake is not hard. You need softened butter, sugar, eggs, walnuts, and sultanas. Also, self-raising flour, baking powder, cooking apples, and cinnamon. Mix them together and bake! The cake will rise nicely, turn gold, and smell amazing.

Mary Berry’s Apple and Cinnamon Cake is great for parties or tea times. It feels like a slice of fall, bringing joy to anyone enjoying it.

If you love Mary Berry’s baking or just want a fall dessert, try this recipe. It’s a sweet, flavorful delight.

Tips for Perfecting Mary Berry’s Cinnamon Apple Cake

Making Mary Berry’s Cinnamon Apple Cake is really enjoyable. But, some bakers find the apple layer sinks in the middle. This may happen when you mix the butter and sugar too much. If the batter is too light, it can’t hold the apples up well. To fix this, mix the butter and sugar until just blended. This makes a stronger layer for the apples.

It’s also important to think about how thick the bottom cake layer is. It needs to be thick enough to support the apples. This stops them from sinking. A strong base supports the apples well, spreading autumn flavors in every bite.

Changing the batter’s thickness can help too. A thicker batter keeps the apples from sinking. This makes the cake look better and taste great. You can tweak the recipe a bit by adding more flour. Or, reduce the liquid to get the batter just right.

Remember these tips, and you’ll ace Mary Berry’s Cinnamon Apple Cake. Enjoy a delicious cake with the right balance of warm cinnamon and juicy apples. Share this homemade treat with friends and family. It’s a true taste of the season.

FAQ

How long does it take to bake Mary Berry’s Cinnamon Apple Cake?

It takes about 1 hour and 15 minutes to bake Mary Berry’s Cinnamon Apple Cake.

Can I substitute the cooking apples with a different variety?

You can use a different apple variety. Yet, cooking apples work best because they keep their shape and taste.

Can I freeze Mary Berry’s Cinnamon Apple Cake?

Freezing Mary Berry’s Cinnamon Apple Cake is fine. Just wrap it well in foil or plastic. It’ll stay good in the freezer for 3 months.

Can I omit the walnuts in the recipe?

Sure, you can leave out the walnuts. This is a good choice if you’re allergic to nuts or don’t like them.

Can I use an alternative to self-raising flour?

Absolutely. If you don’t have self-raising flour, mix 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon salt.

How should I store Mary Berry’s Cinnamon Apple Cake?

Keep Mary Berry’s Cinnamon Apple Cake in an airtight container. In a cool place, it’s good for 3 days. But, in warm climates, keep it in the fridge.

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