Foolproof Apple and Sultana Cake: 1 Hour Bake

There’s just something so wonderfully comforting about a perfectly baked cake, isn’t there? Especially one that smells as divine as my Apple and Sultana Cake Inspired by Mary Berry. I remember the first time I tried making this; it was on a rainy Tuesday afternoon, and the smell of cinnamon and baking apples filled the whole house, instantly cheering us all up. It’s honestly one of those simple, no-fuss recipes that always delivers. Whether you’re having a quiet cuppa or hosting a little gathering, this moist, fruity, and gently spiced cake is an absolute winner. It’s practically foolproof, just like Mary would want!

Why You’ll Love This Apple and Sultana Cake

• It’s wonderfully easy to whip up – seriously, even if you’re new to baking!
• You get a dreamy combination of soft apple, sweet sultanas, and warm cinnamon.
• The apple keeps the sponge incredibly moist for days, which is just brilliant.
• It’s perfect for everything from a simple afternoon tea to a special family get-together.

Ingredients for Your Apple and Sultana Cake

I always make sure my butter is properly softened, it really makes a difference to the texture. And for the apples, I like using cooking apples as they break down beautifully and add that lovely tartness to balance the sweetness. My mum always said to grate them, not chop, so that’s what I stick to!

• 225 g self-raising flour
• 175 g unsalted butter, softened
• 175 g caster sugar
• 3 large eggs
• 100 g sultanas
• 2 medium cooking apples, peeled, cored, and grated
• 1 tsp ground cinnamon
• 2 tbsp icing sugar for dusting

Step-by-Step Instructions for Making Your Apple and Sultana Cake

I recommend getting your oven preheated straight away because those apples need a bit of time to soften and do their magic in the cake. Don’t worry if you’re not a seasoned baker; this recipe is super forgiving and just flows beautifully.

Step 1: First things first, get your oven preheating to 160°C (that’s 140°C fan or Gas Mark 3). While it’s warming up, give a deep 20cm round cake tin a good grease and line it with baking paper – this stops our lovely cake from sticking, which is always a win!

Step 2: Now for the best bit, chuck the self-raising flour, softened butter, caster sugar, eggs, and that gorgeous ground cinnamon into a big mixing bowl. Trust me, using softened butter makes *all* the difference to how smooth and creamy the batter gets.

Step 3: Get your mixer going and beat all that together for about 2 minutes until it’s completely smooth and utterly creamy. Honestly, resist the urge to overmix here; we want a lovely tender crumb for our Apple and Sultana Cake!

Step 4: Gently fold in those grated apples and sultanas. Make sure they’re evenly distributed through the batter so you get a bit of fruity goodness in every bite.

Step 5: Spoon all that gorgeous batter into your prepared tin and just gently level the top. Pop it straight into the preheated oven.

Step 6: Bake for a good hour and ten minutes to an hour and fifteen minutes. You’ll know it’s ready when it’s a lovely golden brown all over and a skewer poked right into the centre comes out perfectly clean – no sticky batter clinging to it!

Step 7: Once it’s out, let the cake cool in the tin for about 10 minutes. Then, carefully turn it out onto a wire rack. This bit is important so it doesn’t go soggy underneath!

Step 8: Leave your Apple and Sultana Cake to cool completely. Resist the temptation to cut into it too soon! Once it’s totally cool, give it a lovely dusting of icing sugar. Oh, and if you fancy a bit of a shortcut to that lovely moist crumb like in my carrot cake, the apple in this really works wonders!

Serving Suggestions for Your Apple and Sultana Cake

This Apple and Sultana Cake is lovely just as it is, but here are a few ideas to make it even more special:

A Pot of Proper Tea: Honestly, what goes better with a slice of homemade cake than a warm mug of tea? A strong builder’s brew or a gentle Earl Grey is perfect.

A Dollop of Clotted Cream: For a real treat, a big spoonful of thick clotted cream melting into a warm slice of this cake is sheer heaven. Pure indulgence!

A Side of Custard: If you’re feeling a bit more decadent, a little jug of warm vanilla custard is just divine, especially if your cake is still slightly warm.

Storing and Reheating Your Apple and Sultana Cake

This Apple and Sultana Cake is honestly so good at keeping, which is one of its best features! It’s perfect for making ahead, which is what I often do when I know I’ll be busy. It also means that if you’re making it for a special occasion, you don’t have to stress on the day.

To keep your lovely Apple and Sultana Cake fresh, just pop it into an airtight container once it’s completely cool. You know, the kind that seals properly? It’ll stay beautifully moist and delicious for about 4 days. Honestly, the apple within the cake does such a fantastic job of keeping the sponge soft and lovely, you probably won’t even need to reheat it!

If you *do* fancy it warm though, and I sometimes do on a chilly afternoon, you can gently warm a slice in the microwave for about 10-15 seconds. Just be careful not to overdo it! For meal prep, baking it on a Sunday means you’ve got a lovely treat ready for a mid-week school run or a quiet moment with a cuppa. It’s also a great bake to practice for any of my other recipes, like this moist carrot cake!

Frequently Asked Questions About This Apple and Sultana Cake Inspired by Mary Berry

Here are a few things people often ask me about this lovely cake, inspired by the wonderful Mary Berry herself!

Can I use different fruit in my Apple and Sultana Cake?

Absolutely! While apples and sultanas are a classic combo – and my favourite way to make this cake – you could try adding 100g of chopped pears along with the apples, or maybe swap the sultanas for raisins or even dried cranberries. Just make sure any fruit you add is roughly the same quantity so you don’t alter the batter too much. It’ll still be a delicious fruit cake!

My cake sank a little in the middle, what could I have done wrong?

Oh, that can be a bit disheartening, can’t it? Usually, it means the oven wasn’t quite hot enough when it went in, or you might have opened the oven door too early. Give it the full baking time, and try not to peek too often until the last 20 minutes or so. It’s a common baking niggle, but this Apple and Sultana Cake is pretty forgiving, so don’t worry too much!

How can I make this cake gluten-free?

You could have a go at substituting the self-raising flour with a good quality gluten-free blend. Make sure it contains a binder like xanthan gum. You might find the texture is a little different, but it should still be a delicious gluten-free Apple and Sultana Cake. I’ve seen some great results on my Pinterest page with gluten-free bakes, and of course, you can find lots of tips on gluten-free baking from people like Mary Berry too!

Before You Go

I really hope you give this Apple and Sultana Cake a go soon! It’s such a delightful bake, perfect for any time of day. Let me know in the comments if you try it, or even better, share how yours turned out! Happy baking!

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