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 was 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. Vicky@DorsetFoodieFamily.co.uk

Dorset Apple CakeWine: Jonathan Charles from Dorset Wine Company: “Just had a bite of the delicious apple cake and was hoping that the Somoerset Pomona would go well. I had one open so I gave it atry 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…. www.theguardian.com/lifeandstyle/how-to-cook-the-perfect-dorset-apple-cake

Dorset Apple Cake Recipe

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2 Comments

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

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

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