Dorset Apple Cake
Packed with fresh fruit and warm spices.
When autumn arrives, a homemade Dorset apple cake is the best way to use up a bumper harvest of homegrown apples. This beginner-friendly apple sponge recipe, packed with fresh fruit and warm spices, is surprisingly easy to bake, making it the perfect rustic fruit cake for family gatherings.
This original recipe for this Easy Dorset Apple Cake, submitted by Karen S. Burns-Booth, can be found on page 74 of the first Clandestine Cake Club Cookbook.
For this version, instead of using baking apples, I have used sweet dessert apples and reduced the amount of sugar needed to combat the tart flavour of baking apples that was used in the original recipe.
How to Make an Old Fashioned Dorset Apple Cake
Serves 9 -18 portions
I made this recipe using a 20cm/8inch square cake tin lined with baking parchment.
Ingredients and Possible Substitutions
This is just an overview of the ingredients I used to make this Dorset Apple Cake recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.
3 large dessert apples
butter unsalted
soft brown sugar
medium eggs (free range and organic if possible)
vanilla extract
self-raising flour ( this flour contains a raising agent, such as baking powder)
Demerara sugar (optional topping).
Instructions
Preheat the oven to 190C/fan 170C. Grease and line a 20 cm loose bottom square cake tin with baking parchment.
Step 1: Core and thinly slice the apples—peeling them is unnecessary. Place them in a shallow dish, and to help prevent them from turning brown, either squeeze lemon juice over the top or cover them with cold water. If using cold water, pat them dry before layering them in the cake batter.
Step 2: Beat the butter and sugar together until light, fluffy, and slightly lighter in colour. Add the vanilla extract and gradually add the beaten eggs, adding a little flour to help prevent curdling.
Step 3: Add the remaining flour and mix until well combined.
TIP: Optional - Add a little Cinnamon sieved into the flour for additional flavour.
Step 4: Spoon half the mixture into the prepared cake tin, spreading it evenly. Arrange half of the apple slices over the top.
Step 5: Repeat the process with the remaining cake mixture.
Add more apple slices. Then sprinkle demerara sugar over the top layer of apples.
Step 6: Bake in the oven for 60 - 65 minutes or until baked and golden brown. Testing the centre of the cake with a skewer until it comes out clean.
Step 7: Leave in the tin to cool a little before turning out.
Serve while still slightly warm or as a dessert with cream, custard or ice cream.
Additional note:
Self-rising flour is plain/all-purpose flour that contains a raising agent such as baking powder. There are many opinions on how much baking powder to add to plain/all-purpose flour, to turn it into Self Raising Flour, ranging from 1 or 2 teaspoons to 100g/200g of Plain/all-purpose flour. I do not usually do this, as Self-Rising Flour is mainly used here in the UK.
If using plain flour/all-purpose flour, please check out this post on Food52 how to make Self Raising Flour.
Tips and FAQ
What are the best apples for Dorset Apple Cake?
I prefer to use naturally sweet dessert apples when making Apple cakes, as there is no need for additional sugar to be added, with the exception of a small amount sprinkled over the top of the cake before baking.
Why did my apple cake sink in the middle?
This could be because your slices of apple were too wet; pat them dry if they have been soaked in water, preventing them from going brown. Opening the oven too soon can often cause a cake to sink in the middle. Always wait until it is ¾ baked before you open the oven door.
Should I peel the apples for a Dorset Apple Cake?
I prefer not to peel my apples. Leaving the apple skins on adds texture, roughage and colour to the cake.
How do I stop the top of my cake from burning before the middle is cooked?
If the cake is becoming too brown in the middle, cover with a sheet of baking parchment or foil for the final 10 - 15 mins of baking time. Always test the centre of the cake with a skewer until it comes out clean.