Mary Berry Guernsey Apple Cake Recipe brings together the perfect balance of tender apples and moist cake.
This traditional British treat has been a beloved dessert for generations, capturing the essence of homemade baking at its finest.
The recipe combines fresh apples with warm spices, creating a comforting cake that’s perfect for any occasion.
This Mary Berry Guernsey Apple Cake Recipe is surprisingly simple to make, requiring basic ingredients that most home bakers already have in their pantry.
The cake’s rustic charm and delicious flavor make it an ideal choice for afternoon tea, family gatherings.
When you want to fill your kitchen with the wonderful aroma of freshly baked apples and cinnamon.
When I First Introduced To
I discovered this Mary Berry Guernsey Apple Cake Recipe during a cozy autumn afternoon.
The combination of sweet apples and tender cake created an unforgettable experience. The recipe’s simplicity impressed me immediately.
Each bite delivered perfect moisture and flavor. This became my go-to dessert for special occasions.
The cake’s rustic appearance matched its comforting taste perfectly.
Equipment List
- Large mixing bowl
- Electric mixer or whisk
- 8-inch round cake tin
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Rubber spatula
- Wire cooling rack
- Parchment paper
- Sieve
Ingredients List
- 2 large cooking apples, peeled and chopped
- 8 oz (225g) self-raising flour
- 6 oz (175g) caster sugar
- 4 oz (110g) butter, softened
- 2 large eggs
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons demerara sugar (for topping)
Step-by-Step Preparation
- Preheat your oven to 350°F (180°C).
- Grease cake tin thoroughly.
- Line with parchment paper.
- Peel apples carefully.
- Chop into small pieces.
- Set aside for later.
- Cream butter and sugar together.
- Beat until light and fluffy.
- Add eggs one at a time.
- Mix vanilla extract into mixture.
- Sift flour and cinnamon together.
- Fold flour into butter mixture.
- Add milk gradually while mixing.
- Fold chopped apples into batter.
- Transfer mixture to prepared tin.
- Sprinkle demerara sugar on top.
- Bake for 45-50 minutes.
- Test with skewer for doneness.
- Cool in tin for 10 minutes.
- Turn out onto wire rack.
- Cool completely before serving.
Recipe Tips
- Use firm cooking apples like Bramley for best texture and flavor
- Don’t overmix the batter to keep the cake tender and light
- Room temperature ingredients mix together more easily and evenly
- Check doneness with a skewer – it should come out clean
- Store covered at room temperature for up to three days
What Can You Serve With
- Custard: Warm vanilla custard complements the apple flavors beautifully, creating a classic British dessert combination that’s perfect for colder days.
- Whipped Cream: Fresh whipped cream adds lightness and richness, balancing the cake’s dense texture with its airy consistency.
- Ice Cream: Vanilla ice cream provides a delightful temperature contrast, making each bite refreshing and satisfying.
Conclusion
This Mary Berry Guernsey Apple Cake Recipe delivers exceptional results every time. The combination of tender apples and moist cake creates pure comfort food magic.
Perfect for beginners and experienced bakers alike, this recipe never fails to impress.
Share this delightful cake with family and friends to create lasting memories around your table.
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Mary Berry Guernsey Apple Cake Recipe
Equipment
- Large mixing bowl
- Electric mixer or whisk
- 8-inch round cake tin
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Rubber spatula
- Wire cooling rack
- Parchment paper
- Sieve
Ingredients
- 2 large cooking apples peeled and chopped
- 8 oz 225g self-raising flour
- 6 oz 175g caster sugar
- 4 oz 110g butter, softened
- 2 large eggs
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons demerara sugar for topping
Instructions
- Preheat your oven to 350°F (180°C).
- Grease cake tin thoroughly.
- Line with parchment paper.
- Peel apples carefully.
- Chop into small pieces.
- Set aside for later.
- Cream butter and sugar together.
- Beat until light and fluffy.
- Add eggs one at a time.
- Mix vanilla extract into mixture.
- Sift flour and cinnamon together.
- Fold flour into butter mixture.
- Add milk gradually while mixing.
- Fold chopped apples into batter.
- Transfer mixture to prepared tin.
- Sprinkle demerara sugar on top.
- Bake for 45-50 minutes.
- Test with skewer for doneness.
- Cool in tin for 10 minutes.
- Turn out onto wire rack.
- Cool completely before serving.
Notes
- Use firm cooking apples like Bramley for best texture and flavor
- Don’t overmix the batter to keep the cake tender and light
- Room temperature ingredients mix together more easily and evenly
- Check doneness with a skewer – it should come out clean
- Store covered at room temperature for up to three days
