There’s no better combination than apple and cinnamon in the autumn months, and they taste even better together in a cake.

Mary Berry’s apple and cinnamon loaf cake is “very quick and simple to make”, requiring just a handful of ingredients.

Loaf cakes are also suitable for the whole family, and are perfect for any guests with easy cutting too.

The recipe notes said: “This is a lovely moist apple loaf cake which I love to serve sliced and buttered.”

It bakes in under 45 minutes and will stay fresh for many days when kept in an airtight container.

Ingredients:

75g butter, softened

200g self-raising flour

100g light muscovado sugar

One teaspoon of ground cinnamon

Three dessert apples, about 350g before peeling

Three free-range eggs, beaten

One to two tablespoons of demerara sugar, to taste

Two tablespoons of warmed and sieved apricot jam

Method:

Set the oven to 180C or 160C Fan before rubbing the butter into the flour until it resembles fine breadcrumbs.

Stir in the sugar and cinnamon before peeling the apples, coring and dicing two and a half apples. Stir into the cake mixture along with the eggs, beating until combined.

Place the cake mixture into the tin, then thinly slice the remaining half of the apple and arrange in a row along the middle on top of each cake.

Sprinkle with demerara sugar and bake for 35 to 45 minutes, or until golden-brown, risen, firm to the touch in the centre and shrinking away from the sides of the in.

Simply brush the top of the cakes with the apricot jam and allow to cool in the tins for 10 minutes.

After 10 minutes, turn the cake out onto a wire rack and leave it to cool fully before tucking in with a slice covered in butter.