This simple Dorset apple cake is my mother’s favourite, and I can always expect to be offered a slice when I stop by. The chunks of apple give bursts of flavour as well as a moist crumb, so it’s about as foolproof as a cake can be. Don’t be fooled by the simple ingredients, this cake deserves a place in your repertoire!
The classic version of Dorset apple cake includes sultanas, but these have not proved particularly popular with my children, so I’ll typically leave them out. If you don’t have to please any fussy eaters, I highly recommend leaving them in, as they add another dimension of flavour and texture.
I’ve changed my mother’s version slightly to bake it in a smaller tin, as sometimes the very centre can struggle to set. I also cannot recommend highly enough using fluted cake tin liners for this recipe – they will guarantee that your beautifully moist cake actually comes out in one piece!
Dorset Apple Cake
- 250 g self raising flour
- 150 g unsalted butter
- 150 g sugar
- 3 medium eggs
- 2 medium cooking apples
- 150 g sultanas (optional)
- Preheat the oven to 170c / 150c fan
- Grease a deep 7 inch tin and line with baking parchment, or use a fluted cake liner
- In a large mixing bowl, combine the flour, butter, sugar, and eggs.
- Some mechanical assistance can be helpful here – I use an electric hand mixer.
- Peel and core the apples, and cut into chunks.
- Add the apple to the cake mixture, along with the sultanas.
- Use a spoon to gently fold the fruit through the batter.
- Transfer the cake batter into the prepared tin, and smooth the surface.
- Bake for about 75 minutes, until the cake is firm on top and a skewer comes out clean.
- Remove from the tin, and cool completely on a wire rack.