Dorset apple cake

Dorset apple cake

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

Prep: 20 mins Cook: 40 mins

Easy

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.

Ingredients

  • 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

    Milk

    mill-k

    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
    Apples

    Apple

    ap-pel

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

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

Method

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
emmajstroud
23rd Sep, 2017
Unlike others mine cooked perfectly in about 35 mins. My apple was a bit hard though, should have chopped it much finer I think. I had run out of self raising flour so used plain with 2 tsp baking powder, and we didn't have any milk so I went with some yoghurt thinned down with water and it worked a treat. Delicious and moist despite the dry mixture!
Clovecooks
22nd Sep, 2017
Have yet to taste but: After all the other reviews I set the timer for 50 mins and I was surprised when my cake was cooked in 40 mins. (I have a Neff (circotherm) .
Sussexdolly
10th Sep, 2017
5.05
Having a lot of cooking apples and usually making crumbles and pies, I fancied something different. I always use the good food recipes and saw Dorset Apple cake and the great reviews. I decided as we love cake that I would bake two. Absolutely gorgeous aromas coming from the kitchen and we could not resist trying a piece straight from the oven......heaven! That led to another piece ! So glad I made the extra one. An easy recipe though it did need an extra 20 mins in the oven on top of the recommended time.
SammyA
10th Sep, 2017
5.05
Brilliant recipe! Took 45 mins at 160 in a fan oven. Really lovely, tasty and easy cake.
shazza27
8th Sep, 2017
Making this for the 2nd time this week, at my Husband's request. Very light and moist, great way to use up the glut of cooking apples from our tree. Used mixed fruit , added one level teaspoon of baking powder and omit the Demerara sugar on the top, it really doesn't need it. Bake it in a loaf tin and like others it does take an hour to cook through, although I do place a layer of foil on it after 40 minutes. Lovely to eat on its own , or with ice cream or Creme fraiche. It's baking away as I type and smells delicious, the dog is guarding the oven !
Jasmin.wickham
9th Aug, 2017
Honestly the most wonderful apple cake - I love to make this with wholemeal flour, gives a lovely earthly and nutty taste to the cake. If you're conscious, you don't need as much sugar as the recipe states if you're using sultanas and super sweet apples, I so much as halved the sugar content and it was still a lovely cake. I chuck in some nuts, and a few oats for a bit more texture, and sometimes I add berries such as blueberries or blackberries which bleed into the cake and make it beautiful when you cut into it. Old fashioned, honest cooking - that's this cake.
ifeyinwa00
30th Apr, 2017
3.8
Delicious cake - lovely and moist. I followed everyone else's sugggestions and baked it for an hour. I served it with roasted rhubarb and cream. Yum!
bingylala72
30th Nov, 2016
1.3
I diced the apple into very small pieces and baked at 160C. I didn't add demerara (sprinkled caster sugar just before serving warm). However, after 30 minutes the cake was still raw and took 1hr 20 to cook. It's a lovely cake. I'd just advise starting to bake it earlier!
tiquose
27th Oct, 2016
5.05
Easily adjusted to American use. In the dry air of Colorado, ten tablespoons of milk were needed to make it a thick batter instead of a heavy dough. Next time I may use chopped fresh pears instead of the apple.
judiper
14th Oct, 2016
3.8
I used raisins instead of sultanas & added some walnuts and pecans. It did take about 20 mins longer than time stated. The cake is nice & moist but crumbly on the outside. Definitely nice served with custard but just as nice with a cuppa!

Pages

Phatzebra
16th Aug, 2014
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
goodfoodteam
2nd Sep, 2014
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
21st Dec, 2013
I want to soak the fruit first, any suggestions? Cheers
Chezza99
8th Feb, 2016
5.05
I soaked them in orange juice and left out the milk.
diana42day
30th Oct, 2013
Would you be able to freeze the dorset apple cake?
Charlie24.93
7th Aug, 2014
Yes, we freeze apple cake all the time at work.
madamvino's picture
madamvino
28th Oct, 2013
4.05
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.
snoz64
27th Nov, 2015
5.05
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
15th Feb, 2015
Nice. Took 50 mins at 180 in fan oven.
Charlie24.93
7th Aug, 2014
Works very well with wholemeal self raising flour.
cookingenius's picture
cookingenius
27th Oct, 2013
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:)