I keep getting asked if I have a Dorset apple cake on my blog so I had to make one as it seems to be very popular. It is quite a rustic cake and certainly no showstopper but it really tastes delicious.
This is my take on a Dorset apple cake. I have made it with a mixture of cooking and eating apples so you get different apple textures in the cake. There is cinnamon in my sponge and some delicious juicy sultanas.
It's a great winter dessert with its lovely crunchy topping and can be served warm with custard or clotted cream.
Pre-heat the oven to 180 degrees centigrade (160 fan) then and grease a 8" round cake tin.
In a large bowl put the plain flour, baking powder and ground cinnamon and mix together.
Add the butter and rub into the flour mixture until it resembles fine breadcrumbs.
Add the caster sugar and sultanas and mix again.
Prepare all of the apples by peeling and cutting into slices about 3mm in thickness.
Add to the flour mix and combine so they are coated in the flour.
Add the eggs and milk and mix until there are no traces of flour visible.
Put the mixture into the lined cake tin and smooth with a spatula to level the top of the cake.
Finally sprinkle the demerara sugar evenly over the top.
Bake in the preheated oven for 45 minutes or until a skewer comes out cleanly.
Dorset Apple Cake
Sarah's servings: 10
Sarah's skill: Easy
Baking time: 45 minutes
Ingredients:
250g Plain flour
1 tsp Baking powder
2 tsp Ground cinnamon
125g Cold unsalted butter
125g Caster sugar
100g Sultanas
2 Eating apples
1 Cooking apple
2 Large eggs
50ml Milk
3 Tbsp Demerara sugar
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan).
Line and grease a 8" round cake tin.
In a large bowl put the plain flour, baking powder and ground cinnamon and mix together.
Add the butter and rub into the flour mixture until it resembles fine breadcrumbs.
Add the caster sugar and sultanas and mix again.
Prepare all of the apples by peeling and cutting into slices about 3mm in thickness.
Add to the flour mix and combine so they are coated in the flour.
Add the eggs and milk and mix until there are no traces of flour visible.
Put the mixture into the lined cake tin and smooth with a spatula to level the top of the cake.
Finally sprinkle the demerara sugar evenly over the top and bake in the preheated oven for 45 minutes or until a skewer comes out cleanly.
Sarah's extra slice.......
You can leave the sultanas out of the recipe if you do not like dried fruit.
The cake can be enjoyed warm with cream or custard or cold with a cuppa.
This cake can be frozen for up to 3 months.
The cake tin I used was