Mary Berry Apple And Sultana Cake Recipe
Looking for a delicious homemade cake? Mary Berry Apple And Sultana Cake Recipe is perfect. This classic British cake is moist and flavorful.
Equipment
- 20cm round cake tin
- Baking parchment
- Large Mixing Bowl
- Wooden Spoon
- Electric whisk
- Sharp knife
- Measuring cups and spoons
- Cooling rack
Ingredients
- 225 g self-raising flour
- 175 g caster sugar
- 175 g softened butter
- 3 large eggs
- 2 medium cooking apples
- 150 g sultanas
- 1 teaspoon ground cinnamon
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 160°C fan.
- Grease your cake tin thoroughly with butter.
- Line the base with baking parchment.
- This prevents sticking later on.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Add vanilla extract and mix well.
- Fold in the flour gently using a spoon.
- Peel and chop apples into small pieces.
- Stir apples and sultanas into the batter.
- Add cinnamon and milk to loosen the mixture.
- Mix everything together until just combined.
- Pour batter into your prepared tin.
- Smooth the top with a spatula.
- Bake for 55-65 minutes until golden.
- A skewer should come out clean when done.
- Let the cake cool in the tin.
- Transfer to a wire rack after 10 minutes.
- Slice and serve when completely cooled.
Notes
- Use cooking apples like Bramley for best results.
- They hold their shape better during baking.
- Don't overmix the batter or it becomes tough.
- Room temperature ingredients mix together more easily.
- Check your cake after 50 minutes to prevent overbaking.
- Cover with foil if it browns too quickly.
- Store in an airtight container for up to five days.
- This cake actually tastes better the next day.