Dorset apple cake

Dorset apple cake

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(39 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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11th Jan, 2018
Absolutely delicious cake! Followed you her recipe exactly and it was PERFECT! Really chuffed with it and will definitely be making it again :)
spottycups's picture
21st Oct, 2017
Really lovely cake! Having recently moved to an old house with two huge, old apple trees I've been looking for lots of recipes to use up our harvest and was keen to try this one out. It didn't disappoint at all - very, very easy to make, cooked though in the correct time and was absolutely delicious warm from the oven with a spoon of vanilla ice cream or cold the next day with a cup of tea. I'll be making a few more and trying one or two in the freezer - definitely a recipe to keep!
20th Oct, 2017
Great cake! Followed the recipe exactly; baked for 40mins at 160 in a fan oven and it was delicious. Next time I'd chop the apples more finely as my chunks were a bit too big.
18th Oct, 2017
To me, the cake was mediocre at best. It turned out okay, wasn't gooey but it clearly lacked a little extra something, some flavor. It was just sweet. Took much longer to bake.
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!
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) .
10th Sep, 2017
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.
10th Sep, 2017
Brilliant recipe! Took 45 mins at 160 in a fan oven. Really lovely, tasty and easy cake.
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 !
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.


21st Oct, 2017
Does this freeze well?
goodfoodteam's picture
27th Oct, 2017
Thanks for your question. You can wrap this cake well and freeze it for up to a month but we think its best served warm from the oven. The crunchy topping won't remain once frozen.
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:)