Here is a hugely popular recipe for the wonderful Dorset Apple Cake and is the perfect thing to use up those Autumnal apples. This is from a hand written recipe that has been kicking around our recipe books for a long time. I could say it is the true recipe for Dorset Apple Cake, but I would be wrong, because everyone has their own version and much intolerance abounds. Dorset Apple Cake is just a cake that has apples, brown sugar and sometimes cinnamon. The apples can be in the cake, on top, both on top and in the cake; it’s entirely up to you! It is also equally as good as a pudding with a good dollop of homemade custard top.
For the definitive on how to cook a perfect Dorset Apple cake, read Felicity Cloake’s article in The Guardian – we get a mention as well!
Dorset Apple Cake
Our most popular recipe.
- 225g cooking apples, peeled, chopped, but remember to slice some for the top
- Juice of ½ lemon
- 225g plain flour
- 1½ teaspoons baking powder
- 115g butter, diced
- 165g dark muscovado sugar for a dark Christmassy cake or light muscovado sugar for lighter cake or even golden demerara sugar will do (use 50g of this for the topping)
- 1 egg beaten
- 2–3 tablespoons milk
- ½ teaspoon ground cinnamon
- Step 1 Preheat the oven to 180°C/350°F (gas mark 4).
- Step 2 Grease and line a 7″, round cake tin. (How to line your tin video here)
- Step 3 Toss the apple with the lemon juice and set aside. Sift the flour and baking powder together then rub in the butter, until the mix resembles breadcrumbs.
- Step 4 Stir 115 g of the sugar, the apple and the egg, mix well, adding a little of the milk at a time to make a soft doughy mix.
- Step 5 Transfer into your tin.
- Step 6 In a bowl, mix the 50g of soft brown sugar, sliced apple and cinnamon, arrange on top of the cake mix.
- Step 7 Bake for 45–50 minutes. Leave to cool in the tin for 10 minutes, then transfer to a wire cooling rack.