Dorset Apple Cake

Traditional Dorset Apple Cake is a classic British bake packed with tender apple and a buttery crumb that makes it an ideal apple cake perfect for cozy afternoons with tea.

Ingredients and substitutions for Dorset Apple Cake

• Apples: The apples used here were Granny Smith apples thanks to their firm texture and light sweetness. It is recommended to use either Granny Smith or Royal Gala. These hold their shape during baking and a slight sweetness which requires less added sugar.
• Butter: Plain unsalted was used here, though you could substitute with salted, though you might want to omit the salt from the batter. You could substitute in equal measure with non dairy butter, however, I have not tried this so cannot be sure of the outcome.
• Sugar: Superfine/caster sugar gives sweetness without addtional flavor, you could substitute with raw sugar, though this would take longer to dissolve into the batter.
• Eggs: The eggs binds and adds structure to our batter resulting in that soft interior that compliments the sugar and butter.
• Baking powder: This helps our cake rise making it a light cake.
• Flour: Plain or all purpose flour helps to create a nice light batter, however, bread flour would also work at a pinch.
• Lemon juice: The lemon juice helps draw out moisture from the apples and stops browning, plain fresh lemon juice was used here as it has no additives. Whilst the zest adds flavor to the cake batter.

See recipe card for quantities.

How to make Dorset Apple Cake:

Step 1: Toss: The sliced apples into a bowl with the lemon juice and sugar and set aside

Step 2: Beat it: Whip the butter and sugar until light and fluffy.

Step 3: Eggs: Add 1 egg and whip until well combined.

Step 4: Dry ingredients: Stir the flour, ground almonds and baking powder together in a separate bowl and add ? to the cake batter mix.

Step 5: Repeat: With each egg and ⅓ of the dry ingredients until fully incorporated.

Step 6: Apples: Drain the apples and stir through the batter evenly (You could leave ¼ of the apples aside at this stage for the top of the cake).

Step 7: Tin time: Pour into the cake tin and smooth out the top.

Step 8: Topping and bake: Add the optional sliced apples on top of the cake or simply top with the Demerara sugar evenly. Bake until golden and a skewer comes out clean.

Step 9: Serve: With a little powdered sugar on top, or not.

Step 10: Enjoy: Slice up and dig in!

More apple cakes you'll love

Kerry Apple Cake

Dutch Apple Pie

German Apple Cake

Dorset Apple Cake

Sylvie Taylor

This Dorset Apple Cake is a fuss-free apple dessert. With everyday ingredients, juicy apples, this rustic cake is both comforting and easy to make. Perfect for fall baking, this easy apple cake makes a delightful family dessert and pairs beautifully with custard, cream, or a scoop of vanilla ice cream.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine British

Servings 10

Calories 320 kcal

Ingredients

  

1x2x3x

• 450 grams / 3 medium apples peeled, cored and sliced
• 1 lemon zested and juiced
• 225 grams / 7.93 ounces butter softened
• 225 grams / 1 cup + 2 tablespoons superfine/caster sugar
• 165 grams / 3 large eggs room temperature
• 225 grams / 1 ⅓ cups + 1 tablespoon plain flour
• 8 grams / 2 teaspoons baking powder
• 24 grams / ¼ cup ground almonds
• 24 grams / 2 tablespoons Demerara sugar

Instructions

 

• Preheat your oven to 180C/350F and line a cake tin with greaseproof paper.
• Stir the apples and lemon juice and set aside.
• Toss the butter, sugar and zest into a bowl and whip until pale and fluffy.
• Add in 1 egg and whip until smooth.
• Stir the flour, baking powder and ground almonds in a bowl and add ⅓ to the bowl, whipping until smooth.
• Repeat with each egg and the flour mixture until fully added and smooth.
• Drain the apples and stir into the batter (you could leave a few slices aside for the top of the cake).
• Spoon into the cake tin, smoothing out and sprinkling over the Demerara sugar.
• Bake until golden and a skewer comes out clean, approximately 40 minutes.
• Remove and allow to cool.
• Slice and serve with a dollop of whipped cream or custard.
• Enjoy!

Notes

• Apples: The apples used here were Granny Smith apples thanks to their firm texture and light sweetness. It is recommended to use either Granny Smith or Royal Gala. These hold their shape during baking and a slight sweetness which requires less added sugar.
• Topping: The sliced apple topping is purely for visual effect, you could absolutely stir all slices through the cake and simply top with the sugar.
• Cake tin: A 20 cm / 8 inches cake tin was used, however, a standard cake tin of similar size would also work well.
• You can freeze this: Once cooled, wrap the cake well and freeze for up to 3 months. Defrost at room temperature before serving.

Adapted from Delicious magazine

Nutrition

Calories: 320kcal

Keyword apple, cake, fall dish, snack cake

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