Dorset apple cake

Dorset apple cake

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(32 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
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  • 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.

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Comments, questions and tips

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30th Apr, 2017
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!
30th Nov, 2016
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!
27th Oct, 2016
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.
14th Oct, 2016
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!
13th Oct, 2016
Lovely recipe and cake is yummy. Took a little longer to cook then 40 mins. Added some cherries too. Lovely tastes like a country manor cake.
9th Oct, 2016
Took much longer than the 30/40 mins suggested. Nice cake though.
Trumpleberry's picture
18th Sep, 2016
This cake is amazing! So easy to make and absolutely scrummy. Definately a keeper of a recipe.
1st May, 2016
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.
8th Feb, 2016
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.
1st Jan, 2016
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.


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