Mary Berry Guernsey Apple Cake

This cake feels like a proper hug in a tin.

I baked it on a cold Sunday afternoon with a bowl of forgotten apples and no plan—just a craving for something comforting. What came out of the oven was a bit humble-looking, a little sunken in the middle, but oh, the smell. Warm apples, a hint of lemon, and that deep sweetness from the muscovado sugar.

It’s one of those rustic bakes where the charm is in the imperfection. Slightly crisp edges, tender crumb, little pockets of juicy apple—it’s everything I want with a mug of tea or a big spoon of custard.

Let me show you what worked, what didn’t, and why I keep baking it whenever I’ve got a few apples knocking about.

Why This One Works So Well

• Brown self-raising flour gives the sponge a nutty, wholesome flavour that balances the sweetness of the apples and sugar. White flour works too, but you’ll lose a bit of depth.
• The muscovado sugar adds a soft, almost caramel note. It melts beautifully into the apples and gives the cake that rich, golden colour.
• Chopped apples folded into the batter keep the sponge moist for days. And no pre-cooking required—they bake into soft little pockets right in the tin.

Bonus: no creaming, no layers, no fancy tools. Just mix, fold, bake.

Ingredients + Why They Matter

• Self-Raising Brown Flour – Adds a nutty taste and dense crumb. Tried with plain flour and baking powder once, but it didn’t quite hold the apples the same.
• Lemon Zest – Brightens up the whole thing. I forgot it once—never again. It lifts the sugar and apple in a lovely subtle way.
• Baking Powder – Even with self-raising flour, this helps the dense batter lift just enough.
• Light Muscovado Sugar – Gives moisture and depth. White sugar made the cake too bland.
• Butter – Use it soft, not melted. It creams better and gives that tender texture.
• Chopped Apples – Bramleys work well for a sharp contrast. Dessert apples are sweeter and hold their shape more. Both are delicious—just different.
• Eggs – Bind and enrich. Large ones are best here.

Making It Yours (Without Ruining It)

• Gluten-free? I tested this with a 1:1 GF flour blend plus 1 tsp xanthan gum. Slightly crumblier, but still delicious.
• Spice it up? Add ½ tsp ground cinnamon or nutmeg. Lovely with the apples and muscovado.
• Dairy-free? I swapped in a block plant-based butter (not spread) and it held up well.
• Fruit swap? Pears or plums work, but they release more liquid—watch your baking time.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Cake sank in the middle	Apples were too juicy or large pieces	Dice apples small and gently blot if very wet
Crumb was too dense	Overmixed the batter after adding apples	Fold gently—just until combined
Top burned slightly	Oven too hot or tin too shallow	Bake low and slow, and check at 1 hour mark
Apples settled at base	Batter too loose or apples too heavy	Use self-raising brown flour for better lift

How to Make Mary Berry’s Guernsey Apple Cake

1. Preheat the oven to 160°C (140°C fan) / Gas 6. Grease and line an 18cm (7in) deep round tin.
2. Mix the batter: In a large bowl, add the flour, lemon zest, baking powder, butter, sugar, and eggs. Beat until smooth.
3. Fold in the apples gently. Don’t overwork the mix—just until they’re coated and evenly distributed.
4. Bake: Spoon into the prepared tin and level the top. Bake for 1 hour to 1 hour 15 minutes. A skewer should come out clean.
5. Cool and dust: Let it cool in the tin for 10 minutes, then turn out and cool completely. Dust with icing sugar just before serving.

Tips from My Kitchen

• I dice the apples quite small—about pea-sized. Bigger chunks tend to sink and make the cake soggy.
• I always check it at the 55-minute mark with a skewer—some ovens run hot.
• If the top browns too fast, I lay a bit of foil on top for the final 15 minutes.
• This one tastes even better on day two, once the apple has settled into the sponge.

Storage + Serving

• Fridge: Keeps in an airtight container for up to 3 days. Reheat slices in the microwave for 20 seconds.
• Freezer: Wrap tightly in cling film and foil. Freeze for up to 1 month. Defrost overnight at room temp.
• Best served with: whipped cream, warm custard, or a scoop of vanilla ice cream. Or just thick Greek yoghurt for breakfast—no shame here.

FREQUENTLY ASKED QUESTIONS

Q: Can I use white self-raising flour instead of brown?
A: Yes, it’ll work just fine. The cake will be a bit lighter in flavour and colour, but still moist and lovely.

Q: Do I need to peel the apples?
A: It’s best to peel them. The skin doesn’t break down much during baking and can make the texture uneven.

Q: Why is my cake sunken in the middle?
A: That’s completely normal for this bake. The moisture from the apples weighs it down slightly—and gives it that rustic, homemade look.

Q: Can I make this in a square tin?
A: Yes, an 8-inch square tin works. Just check for doneness a few minutes earlier as it may bake faster.

Q: What kind of apples are best?
A: I love using Bramleys for a sharp contrast, but eating apples like Cox or Braeburn hold their shape and sweetness better. Use what you’ve got.

Try More Recipes:

• Mary Berry Apple and Mincemeat Pudding
• Mary Berry Pear & Apple Strudel
• Mary Berry French Apple Tart
• Mary Berry Baked Apple Lemon Sponge