Dorset Apple Cake is probably one of my most favourite cakes ever. Especially when served with a wondrous amount of delicious clotted cream. Yum. Unfortunately this combination is not exactly diet friendly and I am trying so very hard to shift a few lbs before Christmas so it’s a good job that this was a cake I made back in September!
Last year I made a traybake Dorset Apple Cake which was delicious but when I had some apples to use up in September I thought I’d try a different type of cake. The result was a lovely golden, crumbly dessert style of cake which will definitely be made time and time again – it’s a total timeless classic. In fact, writing this now is making me crave it again so perhaps I will give in to temptation and knock another one up this weekend – it does seem perfect for this Autumnal weather.
My two bits of advice for this cake, is chop the apples up quite small, this will help the cake to bake more evenly and keep an eye on your cake in the oven – I’ve adjusted the times in this recipe as the original suggestion of 30-40 minutes was nowhere near enough. I found it actually took 50-55 minutes but this can depend on your oven I guess. My suggestion would be to set the time for 40 mins and test regularly from there on in.
Dorset Apple Cake
225g self-raising flour
2 tsp ground cinnamon
115g unsalted butter, diced and chilled, plus extra for greasing
115g light brown sugar
1 large egg, beaten
6-8 tbsp milk
225g Bramley apples, peeled, cored and diced
2 tbsp demerara sugar
Heat the oven to 180C/160C fan/gas 4.
Grease and line a deep 20cm cake tin with baking parchment.
In a large bowl, mix the flour and cinnamon together. Add the diced butter and rub into the flour, until it resembles fine breadcrumbs.
Stir in the light brown sugar. Beat in the egg followed by enough of the milk to make a smooth, thick batter.
Add the apples and sultanas to the bowl and mix everything gently to combine.
Scrape the batter into your prepared tin and smooth the top to level out before sprinkling with demerara sugar.
Bake in the oven for 30-40 minutes or until golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 minutes before turning out onto a wire rack
Now, this cake is AMAZING served warm, which is really the way it should be dished up. If you’re not a fan of clotted cream (WHY?!) then you can always use custard which is also pretty delicious with this cake!