Dorset apple cake

Dorset apple cake

  • 1
  • 2
  • 3
  • 4
  • 5
(23 ratings)

Prep: 20 mins Cook: 40 mins


Serves 8
Edd Kimber creates a rustic bake with chunks of sweet fruit and a crunchy demerara sugar topping

Nutrition and extra info

Nutrition: per serving

  • kcal310
  • fat13g
  • saturates13g
  • carbs46g
  • sugars26g
  • fibre2g
  • protein4g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 225g Bramley or Granny Smith apple, peeled, cored and diced



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g sultana
  • 2 tbsp demerara sugar (optional)


  1. Heat the oven to 180C/160C fan/ gas 4. Grease and line a deep 20cm cake tin with baking parchment.

  2. Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6 - 8 tbsp of milk – you want to achieve a smooth, thick batter.

  3. Add the apples and sultanas and mix to combine. Scrape the batter into your prepared tin and gently level out. Sprinkle over the demerara sugar and bake in the oven for 30-40 minutes or until golden and a skewer inserted into the middle comes out clean.

  4. Allow to cool in the tin for 15 minutes and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (25)

obelia's picture

Very tasty. Cooked in a loaf tin and it took 50 minutes. The cake is very crumbly - fell apart a bit when taking out of the tin. The apple does need to be cut small. I used plain flour with baking powder and found that the baking powder could be tasted, so be cautious if adding any more.

Chezza99's picture

This is a highly versatile recipe! Made it last night using random ingredients as available - gluten-free flour (I added 25g), apples & carrots & currants (350g total) and replaced the milk with a beaten egg & orange juice. I often have difficulty judging the right amounts of liquid with GF flour, and my cake did come out a little soggy at the bottom. I left it in the oven overnight, which fixed that.

It's a lovely, crumbly, old-fashioned cake and I will enjoy conducting further experiments with it!

For anyone following the recipe correctly with gluten-free flour, I'd suggest adding half a teaspoon of xanthan gum, and shaking flour into your batter if it seems runny.

shweta1982's picture

I've made this cake a couple of times and it's amazing. Can't believe such simple ingredients can turn into such a scrumptious cake. A-one.

samdh247's picture

Beautifully simple and delicious apple cake recipe. Just substitute the sultanas for an extra 100 grams of apple - perfect!

brightparticularstar's picture

Gorgeous cake, very gooey and moist indeed. The demerara added a nice crunch. I surprised my boyfriend with it and he was delighted. Highly recommended

SousChefSue21's picture

I've just made this for the first time this afternoon and like other reviewers I had to cook it for a little while longer, which for me was another 7 mins - I also cooked it in a 2lb loaf tin and it turned out perfect....really moist and delicious! I highly recommend it as it was so quick and easy to make - no faffing! Ideal for those unexpected visitors!

ElizabethRuth's picture

I've just made this tonight for the first time, it's amazing now I know what to do with my allotment apples. Thanks

katmam's picture

Really simple to make and quite delicious. recommend you cut up the Apple into quite small 1 cm pieces.

cdibling's picture

About 50 minutes cooking time in all and I put in a little less butter. Everything else was followed to the T and it was amazing and not too wet which I was expecting for apple cake. Super pleased and I would definitely make it again.

PeachyPie76's picture

Took longer than the 40 minutes to cook - I did mine for over an hour that was at 160C as have fan oven and whacked it up to 180C to brown off at the end. I recommend dicing the apple quite small so the sponge cooks more evenly. The cake doesn't rise that much but I guess that is due to the moisture from the apples -I am tempted to add some extra baking powder next time for more impressive finish...

lindsayloorolls's picture

A real hit with the family from ages 1 to 71. Easy to make and always have the ingredients to hand. Nice desert after a hearty Sunday roast.

Lucy H.'s picture

I had a couple of cooking apples to use, so the recipe came very handy. As I used gluten free self-raising flour, I had to add a little bit more flour than mentioned in order to balance the amount of butter. I also did not use any custard to serve with, as the cake came out soft, tender, crumbly and delicious as it is. Thank you for sharing this great recipe!

fruitcake44's picture

A really nice recipe which I followed to the letter, unlike some other reviews I found it only needed an extra 5 mins in the oven and the smell when it came out of the oven was divine!! Served it warm the first day with home made custard which was lovely but was equally nice cold with a cup of tea. Will definitely be making this again especially if I have cooking apples to use up.

sarapb67's picture

Very good recipe. Easy and delicious. I cooked it for more like an hour and soaked the sultanas for a couple of hours in toffee vodka before adding. Used leftover liquid to replace some of the milk. Delicious!

snoz64's picture

Beautiful, delicious and moist cake enjoyed by everyone...but needed at least 15 minutes more to cook than suggested in recipe.

elliefleur's picture

Wonderful cake! Followed the recipe pretty much to the letter and it came out perfectly! Will definitely make this one again :)

slcollinson's picture

Very straightforward, I used pears instead of apples and lovely.

melpoolie's picture

Simple and easy pudding - I've made it with and without cinnamon and it's great both ways. I also used mixed spice which again gives it a lovely taste.

cmccrawford's picture

quiet dense crumbly sort of texture, with a little crunch from the demerara on top- absolutely delicious - nice and moist, kept well in the fridge, nice served hot, cold or reheated in microwave :D (imagine it would be ++ nice with custard but didn't have any :( time... )

fruitymuffin's picture

This cake is awful so sweet and almost gooey. Its the only recipe that i have ever tried from this website that's failed.
I agree with diana2day that it need longer to cook and the sugar needs to be reduced. Actually just scrap this awful cake from the website


Questions (7)

Phatzebra's picture

I just made this delicious tasting cake but it cracked open in three places. I'm new to baking and followed the recipe where did I go wrong?

goodfoodteam's picture

If your cake has cracked it may be because the cake tin you used was too small or the oven temperature is too high, thanks.

beamanjessica's picture

I want to soak the fruit first, any suggestions? Cheers

Chezza99's picture

I soaked them in orange juice and left out the milk.

diana42day's picture

Would you be able to freeze the dorset apple cake?

Charlie24.93's picture

Yes, we freeze apple cake all the time at work.

madamvino's picture

I tried baking this (very) tasty cake over the weekend. I followed the recipe rigidly but found it was completely under baked after 40 mins at GM4. I think I needed to give it more like an hour, and let it cool down for 15 mins in the oven, before it was baked properly. Even then, it was still very moist. Anyone else had similar problems? How should i alter my bake? Cheers.

Tips (4)

snoz64's picture

Made it several times as per recipe ( except for substituting butter with the new Stork/butter stuff). Each time it has taken an additional hour (fan oven 160). Lovely, tasty easy-to-make cake great for teatime or dessert. I wonder if an hour got left out of the timing for the original recipe.

louisagill's picture

Nice. Took 50 mins at 180 in fan oven.

Charlie24.93's picture

Works very well with wholemeal self raising flour.

cookingenius's picture

Perhaps you could add some nuts? I think flaked almonds would work nicely on the top or you could add walnuts into the mix?! Just an idea i thought would sound nice, i look forwards to making this cake:)