Apples are the star ingredient in this Dorset Apple Cake. You’ll find apples inside and on top of the cake! Made with all butter and no oil for rich taste.
This is a sponsored post for cottages.com, a site is designed to help you choose your ideal break, as well as your perfect self-catering accommodation.
This Dorset Apple Cake can be a day-long adventure (at least it was for me)! Because it’s best eaten on the day it is baked, I’d recommend that you bake it first thing in the morning. Once it’s out of the oven, have a slice with a heap of yogurt and a mug of coffee for breakfast. When afternoon tea rolls around, lightly warm up another slice and serve it with clotted cream. And if you really fancy it, it’s also tasty for dessert with a spoonful of vanilla ice cream.
Dorset Apple Cakes come in all different shapes, sizes and types. Some recipes are made with raisins or currants. Some recipes add some cinnamon and spices. Even the shape the apples are cut into can be different: either as chunks to put into the cake or sliced as decorations on top of the cake. And depending on the look you are going for, a Dorset Apple Cake can be baked in a round cake tin, made into a large tray bake, baked in muffin tins, or even baked in a loaf pan.
For this Dorset Apple Cake recipe, apples are the star ingredient (no distracting raisins or currants) with a touch of cinnamon. I cut the apples into small chunks and put half inside the cake, and half on top of the cake. That way, the apples lend moisture into the cake, but you also get the beautiful effect of the sugar-coated browned apples piled on top.
This post is sponsored by cottages.com since they want to give you a taste of food around Britain. On cottages.com, you can find a wide array of self-catering properties. This is particularly of interest to us now since we have baby Milo in tow. With one of the quaint properties, we would have the space we need for the baby, and of course, a kitchen so we can comfortably eat without having to worry about finding a “baby friendly” restaurant.
We haven’t been to Dorset before, but it’s definitely on my list! I cannot wait to go visit just so I can try some other Apple Dorset Cakes.
Dorset Apple Cake
- 2 1/2 cups all-purpose flour (350 grams)
- 1 tablespoon baking powder
- 2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter (225 grams) - at room temperature
- 3/4 cup lightly packed light brown sugar (150 grams)
- 1/2 cup granulated sugar (110 grams)
- 4 eggs
- 1/4 cup whole milk (60 milliliters)
- 1 teaspoon vanilla extract
- 1-1/4 pounds cooking apples (550 grams or about 3 large apples) - peeled, cored and cut into 1/2-inch (2-cm) pieces (I used a mix of Bramley and Granny Smith)
- 2 tablespoons turbinado sugar (demerara sugar)
- powdered sugar (icing sugar) (for finishing)
Preheat the oven to 350°F/175°C. Line the bottom of an 8-inch (20-cm) springform pan with parchment paper and lightly oil the sides of the pan. Set aside.
In a large bowl, sift together the flour, baking powder, cinnamon and salt. Set aside.
In a separate large bowl, using an electric mixer on medium speed, cream together the butter and sugars until smooth and lighter in color, about 5 minutes. Beat in the eggs, milk and vanilla extract.
Add the wet ingredients into the dry ingredients, and mix until just combined.
Add two-thirds of the batter into the prepared pan, and using a spatula, spread the batter until it's even. Evenly layer on half of the apple pieces. Add in the remaining batter, and using a spatula, carefully spread the batter until it's even. Evenly layer on the remaining apples. Evenly sprinkle the demerara sugar over the apples. Place in the middle of the oven and bake for 1 hour and 15 minutes, until a toothpick comes out clean when inserted into the middle of the cake.
Allow the cake to cool in the pan for 5 minutes before removing the cake and transferring it to a cooling rack.
Dust with powdered sugar once the cake has cooled.