This Guernsey Apple Cake is a simple, rustic bake perfect for using up extra apples. The soft, lightly spiced sponge is packed with sweet apple pieces and has a slightly sunken middle, giving it a homemade charm. Best served warm with whipped cream or custard for a cozy treat!
Ingredients Needed
For the Cake:
- 225g (8oz) self-raising brown flour
- Grated zest of 1 lemon
- 1 level tsp baking powder
- 100g (4oz) butter
- 225g (8oz) light muscovado sugar
- 2 large eggs
- 175g (6oz) apples, peeled, cored, and chopped
For Finishing:
- Icing sugar, for dusting
How To Make Guernsey Apple Cake
- Preheat the Oven: Set the oven to 160°C/fan 140°C/gas 6. Butter an 18cm (7in) deep round cake tin and line the base with non-stick baking parchment.
- Mix the Batter: In a bowl, combine the flour, lemon zest, baking powder, butter, sugar, and eggs. Beat until smooth, then gently fold in the chopped apples.
- Bake the Cake: Spoon the mixture into the prepared tin and bake for 1–1¼ hours, or until well risen and the surface springs back when lightly pressed in the centre.
- Cool & Serve: Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack. Once cooled, dust with icing sugar and serve warm with whipped cream.
Recipe Tips
- Use Brown Flour for a Traditional Texture: Self-raising brown flour gives the cake a slightly nutty flavor, but white self-raising flour can also be used.
- Expect a Slight Dip in the Middle: This is normal due to the apples’ moisture—don’t worry, it adds to the cake’s rustic charm!
- Don’t Overmix the Batter: Fold in the apples gently to keep the cake light and fluffy.
- ✔ Check for Doneness: If the top browns too quickly, cover it loosely with foil for the last 15 minutes of baking.
- Best Served Warm: Enjoy with whipped cream, custard, or ice cream for the ultimate comforting dessert.
How To Store Leftovers
In the Fridge: Store in an airtight container for up to 3 days. Warm slices in the microwave before serving.
In the Freezer: Wrap in cling film and freeze for up to 1 month. Defrost overnight at room temperature before serving.
Try More Recipes:
- Mary Berry Apple and Mincemeat Pudding
- Mary Berry Treacle Sponge Puddings
- Mary Berry Sticky Apricot Pudding
- Mary Berry Baked Apple Lemon Sponge
Mary Berry Guernsey Apple Cake
Description
This Guernsey Apple Cake is a simple and rustic bake, packed with sweet apples and a hint of lemon for extra freshness. The soft, moist sponge has a rich brown sugar flavor and a slightly sunken middle, giving it a homemade charm. Enjoy it warm with whipped cream or custard for the perfect comforting dessert!
Ingredients
For The Cake:
For Finishing:
Instructions
- Preheat the Oven: Set the oven to 160°C/fan 140°C/gas 6. Butter an 18cm (7in) deep round cake tin and line the base with non-stick baking parchment.
- Mix the Batter: In a bowl, combine the flour, lemon zest, baking powder, butter, sugar, and eggs. Beat until smooth, then gently fold in the chopped apples.
- Bake the Cake: Spoon the mixture into the prepared tin and bake for 1–1¼ hours, or until well risen and the surface springs back when lightly pressed in the centre.
- Cool & Serve: Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack. Once cooled, dust with icing sugar and serve warm with whipped cream.