Mary Berry Guernsey Apple Cake Recipe
Mary Berry Guernsey Apple Cake Recipe brings together the perfect balance of tender apples and moist cake.
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