Dorset Apple Cake

While studying abroad in London Spring of 2012, I joined my university’s cookery club.  One of the club supervisors, Linda, would bring in a lovely dessert to pair with the meal we had just created.  One day she brought in this Dorset apple cake, which quickly became my favorite apple dessert (my apologies to apple pie).

The recipe calls for Bramley apples.  Though it slightly differs from Linda’s recipe, this still makes for an incredible, and surprisingly simple dessert or tea cake.

 

RECIPE OVERVIEW


Prepare your baking pan using the baking spray being sure to coat the bottom and the sides ( I used a spring-form pan *lined with parchment paper is ideal).

Using an electric mixer on med-low,  beat together the butter and bakers sugar. It should start binding together, but will still be a bit crumbly.

Add in the eggs one at a time.

dropping in an egg

The batter will be light and airy at this stage.mixing batter for Dorset Apple Cake


Finally mix in the vanilla & gently fold in the flour.

folding in flour

Once all of the flour is mixed in and the batter should be smooth.

Mixed batter for Dorset Apple Cake


Transfer half of the mixture into the pan.

Doret Apple Cake Batter

Next layer in half of the apples.

Dorset Apple Cake Layer 1

Repeat the batter layer by placing large dollops of batter around the top so that you don’t mess up the pattern of the apples underneath.

Dorset Apple Cake Layer 2

Then neatly arrange the remainder of apples on the top.

Tip: I lightly pressed down the top layer so that some of the batter came up, so the apples will stay moist, and not burn

Dorset Apple Cake before the oven

Sprinkle the demerura sugar on top and transfer the cake into the middle rack of the oven baking for about 1 hour, until a skewer comes out clean and top is golden.

sugar on Dorset Apple Cake

 

Serve warm with crème fraîche or if you feel like indulging, a scoop of vanilla bean ice cream!

Dorset Apple Cake Served

Bon Appétit

 

 

Dorset Apple Cake
Recipe TypeDesserts
Cuisine: British
Author: U. Kiano Moju
Ingredients
  • 3 small Granny Smith Apples (peeled, cored, & cut into wedges. Squeeze some lemon juice on them to keep from browning)
  • 1 -8oz Stick of Butter
  • 1 1/4 cup Caster Sugar (or bakers sugar if you can’t find it)
  • 4 Large Eggs
  • 2 cups Self-Raising Flour (sifted, then measured)
  • 1 tsp Vanilla Extract
  • 2 tbsp Demerara Sugar (turbinado sugar/sugar in the Raw if you can’t find)
  • Non-stick baking spray
Instructions
  1. Preheat the oven to 350 degrees F
  2. Prepare your baking pan using the baking spray being sure to coat the bottom and the sides.
  3. Using an electric mixer on med-low, beat together the butter and bakers sugar. It should start binding together, but will still be a bit crumbly.
  4. Add in the eggs one at a time.
  5. Finally mix in the vanilla & gently fold in the flour.
  6. Transfer half of the mixture into the pan. Then layer in half of the apples.
  7. Repeat the batter layer by placing large dollops of batter around the top. Then neatly arrange the remainder of apples on the top. Press down apples so that the batter slightly rises above them
  8. Sprinkle the demerura sugar on top and transfer the cake into the middle rack of the oven baking for about 1 hour, until a skewer comes out clean and top is golden.
  9. Serve warm with crème fraîche or a scoop of vanilla bean ice cream!

 

Kiano Moju

Founder

Founder of Culinary Inspo. Kiano is a California raised foodie with a big travel bug and even bigger appetite to explore the world's food and cultures.

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