Dorset Apple Cake


After a recent trip to my favourite county in England, Dorset, it became my mission to find a great recipe for Dorset Apple Cake. I wanted to recreate this delicious delight that I had enjoyed, complete with oodles of clotted cream, whilst sitting by the sea on the amazing Jurassic coast.

I looked at several recipes – most are generally the same however some are slightly spiced and others aren’t. I knew I wanted it to be spiced as cinnamon and apple go together likes peas and carrots! I settled on this, a Mary Berry recipe, and the results were fabulous. Everybody loved it (apart from my son, he has lumps-in-cakes issues) and there wasn’t a crumb left. This is most definitely a keeper and will almost certainly be going into the recipe file for my daughter!

This traybake serves 12, though I am pretty sure we stretched it further.  You may want to adjust the amount of sliced apples depending on your personal tastes. I prefer less apple, more sponge and so when I followed this recipe I was left with quite a bit of apple I didn’t need. However, you might like it loaded, so fill your boots!


Dorset Apple Cake


225g (8oz) butter (room temperature), plus extra for greasing
550g (1¼ lb) cooking apples, such as Bramley
juice of ½ lemon
225g (8oz) light muscovado sugar
300g (10oz) self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
4 large eggs
1 tbsp full-fat or semi-skimmed milk
icing sugar, to dust


Preheat the oven to 180°C (160°C fan/350°F/gas 4). Grease a 30cm x 23cm traybake tin with butter and line with baking parchment.

Quarter, peel, core and thinly slice the apples and put them in a shallow dish. Make sure that you don’t slice the apple too thick or else they won’t soften enough when you’re backing the cake. Pour over the lemon juice to stop them turning brown and toss gently together. 

Put the butter, muscovado sugar, flour, baking powder, ½ teaspoon of cinnamon, eggs and milk in a large bowl. Beat thoroughly using an electric hand whisk for about 2 minutes or use a wooden spoon for about 3 minutes until smooth and light.  Alternatively you can use a stand mixer as I do!

Spoon half the mixture into the prepared tin and spread it out evenly. Lay half the apple slices on top, pressing them in lightly, and sprinkle over the remaining ½ teaspoon of cinnamon. Spoon the remaining cake mixture on top and carefully level the surface using a palette knife, take care to ensure the apple slices beneath aren’t disturbed. Scatter the rest of the apple slices over the cake mixture and press them lightly into the surface. 

Bake in the oven for 40 minutes or until well risen and golden brown on top. The cake should feel spongy but firm. Leave to cool in the tin for 10 minutes, then loosen the sides with a small palette knife and turn out the cake, peel off the parchment paper and leave to cool on a wire rack. 

This cake is delicious both warm and cold, though I prefer it warmed up with cream on the side!

A firm family favourite!

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