Hamdi Saidani This simple Dorset Apple Cake is soft, moist, and full of apple flavor with a warm touch of cinnamon. It’s perfect with a cup of tea or served warm with cream or ice cream. Easy to make in one bowl and baked in a tray—ideal for sharing!
Ingredients Needed:
- 250 g self-raising flour
- 2 teaspoons baking powder
- 2 teaspoon cinnamon
- 150 g unsalted butter
- 150 g light brown sugar
- 100 ml milk
- 2 large eggs
- 500 g cooking apples (Bramley, Granny Smith)
- juice of ½ lemon
- 2 tablespoons demerara sugar
- icing sugar to serve
How To Make Dorset Apple Cake Recipe?
- Preheat the oven and prep the tin: Set your oven to 180C. Grease a 28x18cm rectangular baking tin and line the bottom with baking paper.
- Mix the dry ingredients: In a large bowl, add the self-raising flour, baking powder, and cinnamon. Mix well with a whisk or sift it in.
- Add butter and rub in: Add the softened butter to the bowl and rub it into the flour with your fingers until it looks like damp sand. You can also use a food processor if you like.
- Stir in the sugar: Add the light brown sugar and give it a quick stir to combine.
- Prepare the apples: Peel, core, and slice the apples thinly. Put them in a bowl and squeeze over the lemon juice to stop them from turning brown.
- Add eggs and milk: Pour the beaten eggs into the dry mix and stir gently. Slowly add the milk, mixing a bit at a time until the batter is thick.
- Add most of the apples: Mix in most of the sliced apples, keeping some aside for the top. Don’t overmix—just fold them in gently.
- Fill the tin: Pour the batter into your prepared tin and smooth the top. Arrange the extra apple slices on top however you like.
- Top with sugar and bake: Sprinkle the demerara sugar on top and bake for 50–55 minutes until golden and a skewer comes out clean.
- Cool before serving: Let the cake cool in the tin for 20 minutes, then move to a wire rack to cool completely.
- Serve: Dust with icing sugar before serving. Enjoy warm or cold!
Recipe Tips:
- Use tart apples like Bramley or Granny Smith: These hold their shape and give the perfect sweet-tangy flavor.
- Slice the apples thin and evenly: This helps them cook properly and blend into the cake without sinking.
- Don’t skip the lemon juice: It keeps the apple slices from turning brown while you prepare the batter.
- Rub the butter into the flour fully: The mix should look like wet sand—this step gives the cake a soft, crumbly texture.
- Let the cake rest after baking: Cooling it in the tin for 20 minutes helps it firm up and makes slicing easier.
How To Store Leftovers?
- Refrigerate: Let the leftover Dorset Apple Cake cool down to room temperature first. Then place it in an airtight container and store it in the fridge for up to 4 days.
- Freeze: Once the cake is completely cool, wrap it tightly in plastic wrap and foil. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 389 kcal
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 170mg
- Potassium: 180mg
- Total Carbohydrate: 55g
- Dietary Fiber: 3g
- Sugars: 28g
- Protein: 5g
Try More Delia Smith Recipes:
Delia Smith Dorset Apple Cake Recipe
Course: DessertCuisine: BritishDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
55
minutesCalories
389
kcalThis simple Dorset Apple Cake is soft, moist, and full of apple flavor with a warm touch of cinnamon. It’s perfect with a cup of tea or served warm with cream or ice cream. Easy to make in one bowl and baked in a tray—ideal for sharing!
Ingredients
250 g self-raising flour
2 teaspoons baking powder
2 teaspoon cinnamon
150 g unsalted butter
150 g light brown sugar
100 ml milk
2 large eggs
500 g cooking apples (Bramley, Granny Smith)
juice of ½ lemon
2 tablespoons demerara sugar
icing sugar to serve
Directions
- Preheat the oven and prep the tin: Set your oven to 180C. Grease a 28x18cm rectangular baking tin and line the bottom with baking paper.
- Mix the dry ingredients: In a large bowl, add the self-raising flour, baking powder, and cinnamon. Mix well with a whisk or sift it in.
- Add butter and rub in: Add the softened butter to the bowl and rub it into the flour with your fingers until it looks like damp sand. You can also use a food processor if you like.
- Stir in the sugar: Add the light brown sugar and give it a quick stir to combine.
- Prepare the apples: Peel, core, and slice the apples thinly. Put them in a bowl and squeeze over the lemon juice to stop them from turning brown.
- Add eggs and milk: Pour the beaten eggs into the dry mix and stir gently. Slowly add the milk, mixing a bit at a time until the batter is thick.
- Add most of the apples: Mix in most of the sliced apples, keeping some aside for the top. Don’t overmix—just fold them in gently.
- Fill the tin: Pour the batter into your prepared tin and smooth the top. Arrange the extra apple slices on top however you like.
- Top with sugar and bake: Sprinkle the demerara sugar on top and bake for 50–55 minutes until golden and a skewer comes out clean.
- Cool before serving: Let the cake cool in the tin for 20 minutes, then move to a wire rack to cool completely.
- Serve: Dust with icing sugar before serving. Enjoy warm or cold!
Notes
- Use tart apples like Bramley or Granny Smith: These hold their shape and give the perfect sweet-tangy flavor.
- Slice the apples thin and evenly: This helps them cook properly and blend into the cake without sinking.
- Don’t skip the lemon juice: It keeps the apple slices from turning brown while you prepare the batter.
- Rub the butter into the flour fully: The mix should look like wet sand—this step gives the cake a soft, crumbly texture.
- Let the cake rest after baking: Cooling it in the tin for 20 minutes helps it firm up and makes slicing easier.