Mary Berry Apple and Sultana Cake Recipe

This Mary Berry apple and sultana cake is a beautifully moist, fruity bake that fills the kitchen with the warm scent of cinnamon and fresh apples. Loaded with juicy sultanas and chunks of soft apple, it delivers a tender crumb with a lightly spiced sweetness that pairs perfectly with a cup of tea. The recipe is wonderfully simple, suitable for beginners and experienced bakers alike. From start to finish, you can have this gorgeous cake ready in just over an hour.

What Makes Mary Berry’s Apple and Sultana Cake So Special?

Mary Berry’s apple and sultana cake stands out because of its incredible balance of flavors and textures. The grated apple melts into the batter during baking, keeping the sponge wonderfully moist without making it heavy. Sultanas add little bursts of natural sweetness throughout, while a touch of cinnamon brings gentle warmth that ties everything together. The method is straightforward, using the all-in-one mixing approach that Mary Berry is famous for. There is no creaming, no folding, and no fuss. You simply combine everything in one bowl, stir it together, and bake. The result is a golden, lightly risen cake with a soft, tender crumb that stays fresh for days. It is the kind of cake you can bake on a Sunday afternoon and enjoy throughout the week, sliced for packed lunches, afternoon tea, or a comforting snack any time of day.

Mary Berry Apple and Sultana Cake Recipe Ingredients

For the Cake

• 225g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 175g light muscovado sugar
• 175g unsalted butter, softened
• 3 large eggs
• 2 medium cooking apples, peeled, cored and coarsely grated (about 225g prepared weight)
• 150g sultanas
• 2 tbsp milk

For the Topping

• 1 tbsp demerara sugar
• ½ tsp ground cinnamon

Equipment Needed

• 20cm (8-inch) deep round cake tin
• Baking parchment
• Large mixing bowl
• Electric hand mixer or wooden spoon
• Box grater
• Wire cooling rack
• Skewer for testing

Preparation and Cooking Time

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 10 slices

How to Make Mary Berry Apple and Sultana Cake

• Prepare the oven and tin: Preheat the oven to 180°C or 160°C fan. Grease a 20cm deep round cake tin and line the base and sides with baking parchment. This prevents the cake from sticking and ensures a clean release once cooled.
• Prepare the apples: Peel and core the cooking apples, then coarsely grate them using the large holes of a box grater. You want roughly 225g of grated apple. Give the grated apple a gentle squeeze to remove any excess juice, but don’t press too hard as you want to keep some moisture for the cake.
• Mix the cake batter: Place the self-raising flour, baking powder, ground cinnamon, muscovado sugar, softened butter, eggs, and milk into a large mixing bowl. Beat with an electric hand mixer for about 2 minutes until the mixture is smooth, well combined, and slightly paler in color. You can also do this by hand with a wooden spoon, though it will take a little more effort.
• Fold in the fruit: Using a large spoon or spatula, gently fold the grated apple and sultanas into the batter until evenly distributed. Take care not to overmix at this stage as you want to keep the batter light.
• Transfer to the tin: Spoon the mixture into the prepared cake tin and level the surface with the back of a spoon or spatula. Mix the demerara sugar and cinnamon together in a small bowl and scatter evenly over the top of the cake. This creates a lovely crunchy, spiced crust as it bakes.
• Bake the cake: Place the tin on the middle shelf of the oven and bake for 45 to 50 minutes. The cake is done when it is golden brown, firm to the touch, and a skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with a sheet of foil for the last 10 minutes.
• Cool the cake: Allow the cake to cool in the tin for 15 minutes before turning it out onto a wire rack to cool completely. The resting time helps the cake hold its shape and makes it much easier to handle. Once fully cooled, slice and serve.

Tips for the Perfect Apple and Sultana Cake

What type of apples work best for this cake?

Cooking apples like Bramleys are the best choice because they break down during baking and create pockets of soft, tangy apple throughout the sponge. Eating apples such as Granny Smith or Braeburn can be used as a substitute and will hold their shape a bit more, giving you slightly firmer apple pieces in the finished cake. Avoid very sweet, soft varieties like Gala or Fuji as they can release too much moisture.

How do I stop the cake from sinking in the middle?

The most common cause of a sunken center is opening the oven door too early. Avoid checking the cake before the 40-minute mark. Also make sure your baking powder is fresh and within its use-by date. Overmixing the batter once you add the fruit can also cause the cake to collapse, so fold gently and stop as soon as everything is combined.

Can I use raisins or currants instead of sultanas?

Yes, raisins make a direct swap and work beautifully. Currants are smaller and slightly more tart, so they will change the texture and flavor slightly but still taste lovely. You can also use a mix of dried fruits, such as sultanas with chopped dried apricots or cranberries, for a different twist.

Why is my cake too dry?

Overbaking is the most likely culprit. Start checking the cake at 45 minutes with a skewer. If it comes out clean, the cake is ready. Using too little apple or squeezing out too much juice from the grated apple can also reduce moisture. Follow the recipe measurements closely and only give the apple a light squeeze before adding it to the batter.

Do I need to soak the sultanas first?

Soaking is not necessary for this recipe, but it can add an extra layer of flavor. If you want plumper, juicier sultanas, soak them in warm tea or apple juice for 30 minutes, then drain and pat dry before folding them into the batter. This step is optional and the cake works perfectly well with sultanas straight from the packet.

Serving Suggestions

• Serve warm with a generous drizzle of custard for a comforting dessert.
• Enjoy a slice at room temperature alongside a cup of Earl Grey or English breakfast tea.
• Top with a dollop of crème fraîche or lightly whipped cream for afternoon tea.
• Dust with a light sifting of icing sugar for a simple, elegant presentation.
• Pair with a scoop of vanilla ice cream for an indulgent after-dinner treat.
• Pack a slice into a lunchbox for a satisfying midday snack.

Storage

Room Temperature

Keep the cake in an airtight container or wrapped tightly in cling film at room temperature for up to 3 days. The apple keeps it naturally moist, so it stays fresh and tender without drying out. Store it in a cool spot away from direct sunlight or heat sources.

Refrigerator

If your kitchen runs warm or you want to extend freshness, store the cake in the fridge for up to 5 days. Wrap it well to prevent it from absorbing other flavors. Bring slices to room temperature for about 20 minutes before serving, or warm them gently in the microwave for 15 seconds to restore that just-baked softness.

Freezing

This cake freezes beautifully for up to 3 months. Allow it to cool completely, then wrap the whole cake or individual slices tightly in cling film followed by a layer of foil. Thaw overnight in the fridge or at room temperature for a few hours before serving. Freezing individual slices makes it easy to grab one whenever you fancy a quick treat.

Nutrition Information

Estimated values per slice (based on 10 servings):

• Calories: 340 kcal
• Carbohydrates: 46g
• Protein: 5g
• Fat: 16g
• Saturated Fat: 10g
• Sodium: 180mg

These nutrition values are approximate estimates and may vary depending on specific ingredients, brands, and portion sizes used.

Frequently Asked Questions

Mary Berry’s apple and sultana cake is one of those recipes that deserves a permanent spot in your baking rotation. It is fuss-free, packed with fruit, gently spiced, and produces a cake that tastes even better the next day. Whether you are baking for a weekend gathering, preparing treats for the week ahead, or simply craving something homemade with a cup of tea, this recipe delivers every single time. Once you have tried it, you will understand why it remains one of Mary Berry’s most loved bakes.

Mary Berry Apple and Sultana Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A beautifully moist, fruity cake packed with grated apple, plump sultanas, and a touch of cinnamon. This Mary Berry classic is simple to make and perfect for afternoon tea or a comforting snack.

Ingredients

• 225g self-raising flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 175g light muscovado sugar

• 175g unsalted butter, softened

• 3 large eggs

• 2 medium cooking apples, peeled, cored and coarsely grated (about 225g)

• 150g sultanas

• 2 tbsp milk

• 1 tbsp demerara sugar (for topping)

• ½ tsp ground cinnamon (for topping)

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line a 20cm deep round cake tin with baking parchment.
• Peel, core, and coarsely grate the cooking apples. Give the grated apple a light squeeze to remove excess juice.
• Place the flour, baking powder, cinnamon, muscovado sugar, softened butter, eggs, and milk into a large mixing bowl. Beat with an electric mixer for about 2 minutes until smooth and well combined.
• Gently fold in the grated apple and sultanas until evenly distributed throughout the batter.
• Spoon the mixture into the prepared tin and level the top. Mix the demerara sugar and cinnamon together and scatter over the surface.
• Bake for 45 to 50 minutes until golden, firm to the touch, and a skewer inserted into the center comes out clean. Cover with foil if the top browns too quickly.
• Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

• Use Bramley apples for the best results as they break down beautifully during baking.
• Do not open the oven door before the 40-minute mark to prevent the cake from sinking.
• The cake freezes well for up to 3 months. Wrap tightly in cling film and foil before freezing.
• Soak sultanas in warm tea or apple juice for 30 minutes for extra plump, juicy fruit.

“`