Dorset Apple Cake: A Delicious Recipe to Savor and Share

Dorset Apple Cake is a delightful treat that perfectly captures the essence of autumn with its warm spices and tender apples. Growing up in the picturesque county of Dorset, I have fond memories of this cake being a staple at family gatherings and local fairs. Its rich history dates back to the 19th century, where it was often made with the region’s abundant apple harvest, showcasing the local produce in a deliciously comforting way.

What I love most about Dorset Apple Cake is its incredible balance of flavors and textures. The moist, buttery cake is studded with chunks of sweet, tart apples, creating a delightful contrast that keeps you coming back for more. Not only is it a crowd-pleaser, but it’s also incredibly easy to make, making it a perfect choice for both novice bakers and seasoned pros alike. Whether enjoyed warm with a dollop of cream or at room temperature with a cup of tea, Dorset Apple Cake is sure to become a beloved addition to your recipe collection.

Ingredients:

• 4 medium-sized cooking apples (such as Bramley)
• 225g (8 oz) self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 150g (5 oz) unsalted butter, softened
• 150g (5 oz) granulated sugar
• 2 large eggs
• 75ml (2.5 fl oz) whole milk
• 100g (3.5 oz) sultanas or raisins
• 50g (1.75 oz) chopped walnuts (optional)
• 1 tsp vanilla extract
• Extra butter for greasing the cake tin
• Granulated sugar for sprinkling on top

Preparing the Apples

1. Start by preheating your oven to 180°C (350°F) and greasing a 20cm (8-inch) round cake tin with butter. I like to line the bottom with parchment paper for easy removal later. 2. Peel, core, and chop the apples into small chunks. You can use a sharp knife or an apple corer for this. I usually aim for about 1 cm pieces to ensure they cook evenly. 3. Once chopped, place the apples in a bowl and sprinkle a little sugar over them. This helps to draw out some moisture and enhances their sweetness. Set them aside while you prepare the batter.

Preparing the Batter

4. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or a wooden spoon. Beat until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step is crucial as it incorporates air into the batter, giving your cake a lovely rise. 5. Add the eggs one at a time, mixing well after each addition. I like to crack the eggs into a separate bowl first to avoid any shell mishaps. 6. Next, stir in the vanilla extract. The aroma of vanilla adds a lovely depth to the cake. 7. In another bowl, sift together the self-raising flour, baking powder, and ground cinnamon. This not only combines the dry ingredients but also aerates them, which is important for a light cake. 8. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with a third of the flour mixture, then add half of the milk, and repeat until everything is combined. Be careful not to overmix; just stir until you see no dry flour. 9. Fold in the chopped apples, sultanas (or raisins), and walnuts (if using) gently with a spatula. I find that folding helps to keep the batter light and fluffy while ensuring the fruit is evenly distributed.

Cooking Process

10. Pour the batter into the prepared cake tin, smoothing the top with a spatula. I like to give the tin a gentle tap on the counter to release any air bubbles. 11. Sprinkle a little granulated sugar on top of the batter. This will create a lovely crunchy topping as the cake bakes. 12. Place the cake in the preheated oven and bake for about 45-50 minutes, or until a skewer inserted into the center comes out clean. Keep an eye on it towards the end of the baking time, as oven temperatures can vary. 13. Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. This allows it to set slightly, making it easier to remove. 14. Carefully turn the cake out onto a wire rack to cool completely. If you used parchment paper, this should be a breeze. Just lift it out gently.

Assembling and Serving

15. Once the cake is completely cool, you can serve it as is or dust it with a little icing sugar for a touch of elegance. 16. I love to serve this cake with a dollop of clotted cream or a scoop of vanilla ice cream, especially if I’m enjoying it as a dessert. It’s also delightful with a cup of tea for an afternoon treat. 17. If you have any leftovers (which is rare!), store the cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months. Just make sure to wrap it tightly in cling film and then in foil. 18. When you’re ready to enjoy the frozen cake, simply thaw it at room temperature for a few hours before serving. This Dorset Apple Cake is

Conclusion:

In summary, this Dorset Apple Cake is an absolute must-try for anyone who loves a delightful blend of flavors and textures. The moist, tender crumb combined with the sweet and tart apples creates a comforting dessert that is perfect for any occasion, whether it’s a cozy family gathering or a festive celebration. Plus, the warm spices add a lovely depth that makes each bite feel like a warm hug. For serving suggestions, I recommend enjoying a slice warm from the oven, perhaps with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you’re feeling adventurous, you can also experiment with variations by adding nuts, such as walnuts or pecans, or even a sprinkle of cinnamon for an extra kick. You could also try swapping out some of the apples for pears or adding a handful of dried fruits for a unique twist. I truly encourage you to give this Dorset Apple Cake a try. I promise you won’t be disappointed! Once you’ve baked it, I would love to hear about your experience. Share your thoughts, any variations you tried, or even a picture of your creation. Let’s celebrate the joy of baking together! Happy baking! Print