Here is a hugely popular recipe for the wonderful Dorset Apple Cake and is the perfect thing to use up those Autumnal apples. This is from a hand written recipe that has been kicking around our recipe books for a long time. I could say it is the true recipe for Dorset Apple Cake, but I would be wrong, because everyone has their own version and much intolerance abounds. Dorset Apple Cake is just a cake that has apples, brown sugar and sometimes cinnamon. They can be in the cake, on top, both on top and in the cake; it’s entirely up to you. It’s similar to the debate on when is a Cornish Pasty, a Cornish Pasty?!?!?

I know it also has cake in the title, but it is equally as good as a pudding with a good dollop of homemade custard on it!

225g cooking apples, peeled, chopped, but remember to slice some for the top
Juice of ½ lemon
225g plain flour
1½ teaspoons baking powder
115g butter, diced
165g dark muscovado sugar for a dark Christmassy cake or light muscovado sugar for lighter cake or even golden demerara sugar will do (use 50g of this for the topping)
1 egg beaten
2–3 tablespoons milk
½ teaspoon ground cinnamon

Dorset Apple Cake

  • Preheat the oven to 180°C/350°F (gas mark 4).
  • Grease and line a 7″, round cake tin. (How to line your tin video here)
  • Toss the apple with the lemon juice and set aside. Sift the flour and baking powder together then rub in the butter, until the mix resembles breadcrumbs.
  • Stir 115 g of the sugar, the apple and the egg, mix well, adding a little of the milk at a time to make a soft doughy mix.
  • Transfer into your tin.
  • In a bowl, mix the 50g of soft brown sugar, sliced apple and cinnamon, arrange on top of the cake mix.
  • Bake for 45–50 minutes. Leave to cool in the tin for 10 minutes, then transfer to a wire cooling rack.

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If you do use this recipe, please add comment below, even better please send me a photograph of your cake and I will add it to the gallery below.

Dorset Apple CakeWine: Jonathan Charles from Dorset Wine Company: “Just had a bite of the delicious apple cake and was hoping that the Somerset Pomona would go well. I had one open so I gave it a try but sadly this seems a bit too spiritous and at 20% abv, is overpowering. Without opening every dessert wine we have I am convinced that the best match would be the Baumard Carte d’Or Coteaux du Layon from the Loire. He is a bit of a superstar and the wine itself is a bargain – showing good honeyed fruit with citrus and green apple hints along with cracking acidity.”

For the definitive on how to cook a perfect Dorset Apple cake, read Felicity Cloake’s article in The Guardian – we get a mention as well….

Dorset Apple Cake Recipe

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  1. Great recipe and cake came out beautiful and tasted delicious ??

    1. Thanks Anne,we are glad you liked it.

  2. This was made for an order and the chap said it was just as he had remembered it. He has asked me to make another as it is so delicious!!! Also I thoroughly enjoyed making

    1. So glad that you and your client enjoyed the cake! 🙂 love Heather x

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