Easy Dorset Apple Cake Recipe

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 for making this Dorset Apple Cake Recipe

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below. Or click the 'Jump to Recipe' button at the top of this post.

• 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

• 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

Easy Dorset Apple Cake

LynnH

A classic recipe for a Dorset Apple Cake, with layers of dessert apples topped with demerara sugar.

Print Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine British

Servings 9 portions

Equipment

• 1 20cm/8inch Square Cake Tin

Ingredients

  

• 450 g about 3 large dessert apples
• 225 g butter softened
• 225 g soft brown sugar
• 4 medium eggs - lightly beaten together
• 2 teaspoons vanilla extract
• 340 g self-raising flour This flour contains a rasing agent, such as baking powder
• 2 tablespoons Demerara sugar For the topping

Instructions

 

• Step 1: Core and thinly slice the apples 450 g about 3 large dessert 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 225 g butter softened and sugar 225 g soft brown sugar together until light, fluffy, and slightly lighter in colour. Add the vanilla extract 2 teaspoons vanilla extract and gradually add the beaten eggs,4 medium eggs - lightly beaten together adding a little flour to help prevent curdling.
• Step 3: Add the remaining flour 340 g self-raising 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 and apple slices. Then sprinkle demerara sugar 2 tablespoons 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.

Notes

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 100/200g of Plain/all-purpose flour. I do not usually do this, as Self-Rising Flour is mainly used here in the UK.

If using a plain flour/All purpose flour, please check out this post on Food52 how to make Self Raising Flour.

Keyword Apples,