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A close up of Dorset Apple Cake sits on a light blue ceramic plate on a grey surface with two small cups of coffee beside.
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Dorset Apple Cake

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.
Course Dessert
Cuisine British
Keyword apple, cake, fall dish, snack cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10
Calories 320kcal
Author Sylvie Taylor

Ingredients

  • 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