Dorset Apple Cake

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Dorset Apple Cake 1

A birthday cake doesn’t always have to be a big, sugary, multiple layered, sprinkle covered centre piece, sometimes it can a simple, one layered, un-iced fruit filled cake with a few ingredients. My dad’s cake of choice for his birthday was a Dorset apple cake. This cake is simply filled with sliced up bramley apples and flavoured with a little lemon. Simplicity is delicious. Don’t be tempted to add any spice, this cake doesn’t need any, all it needs is a dollop of clotted cream on top and fork to devour it with.

Dorset Apple Cake 2

Dorset apple cake is basically just a plain sponge cake with added apples. Use bramley apples for this cake, don’t use any other apples. These apples keep their shape and are deliciously sweet when biting into the golden nuggets buried within the crumb. It sometimes comes with the addition of raisins but I’ve left them out as I don’t think they suit this recipe. It’s a simple cake to make and bake, but I think these cakes are sometimes the best. I love the rustic nature of the dish, just a few simple ingredients turned into something special and delicious.

Dorset Apple Cake 3

This cake would make a perfect addition to an afternoon tea or simply to go with your afternoon or evening cup of tea. I’ve served this yummy cake with clotted cream, but you could maybe serve it with custard or even some vanilla bean ice cream. If you do eat it warm, be careful when slicing it as warm cakes do tend to crumble a bit when being sliced. Either way you eat it, it will certainly bring a smile to your face.

Dorset Apple Cake 4

Yields, one 8 inch cake.


225 grams (2 sticks) Unsalted butter, at room temperature (Plus a little extra for buttering your tin)

450 grams (3 1/2 cups) Bramley apples

Zest and juice of 1 lemon

225 grams (1 1/3 cup) Caster sugar

225 grams (1 3/4 cup) Self raising flour

3 Large eggs

2 teaspoons Baking powder

25 grams (1/2 cup) Ground almonds


1. Pre-heat your oven to 180C,160C(Fan),350F. Butter a deep, round 8 inch cake tin with a loose-fitted bottom and line the bottom with parchment paper, butter this too and set to one side.

2. Peel, core and chop the apples up into small cubes then add them to a bowl along with the lemon juice, set to one side.

3. Using an electric mixer with paddle attachment set to medium high-speed, cream together the butter and the caster sugar until pale, smooth and fluffy. This should take between 5-8 minutes. Scrape down your bowl with a spatula.

4. Crack the eggs one at a time into a small bowl (I do this just in case I get a bad egg as I don’t want to ruin my batter) then add the eggs one at a time mixing for 30 seconds before adding the next egg. When all the eggs have been added scrape down your bowl again with your spatula.

5. With the mixer on low add the flour, baking powder and ground almonds and mix until incorporated. Add the apples and the lemon juice and mix for about 1 minute until they have been evenly distributed.

6. Scrape your batter into the cake tin, smooth over the top and bake for 1 hour, 15 minutes or until a cake tester inserted into the middle of the cake comes out clean. If the cake is browning to quickly whilst its baking, place a piece of foil over the top.

7. Leave the cake in the tin for 10 minutes on a wire rack then transfer the cake to the wire rack to cool completely.

Recipe from Delicious Magazine


* Keeps for up to 3 days in a cake tin with a tight-fitting lid. Store in a cool, dry place away from direct sunlight.

To see my recipe and more head to Taste and Tell for Taste and Tell Thursdays and head over to Tidy Mom for I’m lovin it

8 thoughts on “Dorset Apple Cake

  1. Lauren, this Dorset Apple Cake looks just like my kind of cake. I really appreciate those kinds of recipes, no fudge, no caramel, just the cake, plain and simple and delicious! Just wonderful – I am glad that I had/have a chance to get to know your blog and I am happy to report that I found the bundt cake pan you were asking me for, I must have been somewhat deprived of sleep but it had not occured to me to look at before, they carry it and you can order it there – but I would still have mailed it to you if I had not found it there.
    Hope that helps and have a lovely Monday – looking forward to more of your recipes soon!

    • Thanks Andrea, I love the simple, rustic nature of these kinds of cakes too. I do love putting, big, fancy cakes together but once in a while it’s nice to bake something simple. Thanks for the information about the bundt tin, I’ve found on amazon and will probably purchase it soon. Hope you have a great Monday too!

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