Name: Dorset Apple Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 225 g self raising flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 115 g butter, cubed; 115 g light brown sugar; 2 large eggs; 2 tablespoons milk; 225 g apples, weighed after peeling and coring, chopped into roughly 1 cm pieces

Dorset Apple Cake

Dorset Apple Cake is a moist, spiced sponge filled with apples. A simple bake that is perfect warm with custard or cold with tea.

I made this Dorset Apple Cake because it felt like the perfect way to bring warmth into the kitchen. Apples add sweetness and moisture while the spiced sponge makes it ideal for autumn days or weekend baking. It is the kind of cake that fills the house with a comforting smell and makes everyone wander into the kitchen before it has even cooled.

The first time I served it, my family asked for seconds before finishing their first slice. We enjoyed it warm with custard, and it tasted even better the next day with a simple cup of tea. It is a cake that works for family gatherings, Sunday dinners, or as a treat when you want something special without fuss.

What I love about this recipe is that it is simple but feels homely and wholesome. The apples melt into the cake and keep it soft while the top has a light crunch. It is a cake you will want to bake again and again because it never fails to bring everyone to the table.

Questions You May Have About This Recipe

Do I need to peel the apples?
Yes, peeling gives a smoother texture in the sponge.

What apples work best?
Bramley or Granny Smith are perfect for tartness, but sweet eating apples also work well.

Can I freeze Dorset Apple Cake?
Yes, wrap slices tightly and freeze for up to three months.

Should I serve it warm or cold?
It is lovely both ways. Warm with custard or cream, cold with tea or coffee.

How long does it keep?
Stored in an airtight container, it keeps for up to four days.

What You Need to Make Dorset Apple Cake

225 g self raising flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

115 g butter, cubed

115 g light brown sugar

2 large eggs

2 tablespoons milk

225 g apples, weighed after peeling and coring, chopped into roughly 1 cm pieces

How to Make Dorset Apple Cake

Preheat oven to 180°C (350°F), or 160°C fan. Grease and line the base and sides of a deep 20 cm (8-inch) round cake tin, at least 5 cm (2 inches) deep.

In a bowl, sift flour, baking powder, and cinnamon.

Rub in butter until the mixture looks like breadcrumbs.

Stir in sugar.

Beat eggs with milk and add to the bowl. Mix gently.

Fold in chopped apples.

Spoon into the prepared tin and level the top. Bake for about 40 to 45 minutes, until golden and a skewer inserted into the cake at the center, avoiding apple pieces, comes out without wet batter. Continue baking if necessary, covering loosely with foil if the top browns too quickly.

Cool in the tin for 10 minutes before carefully turning out onto a rack. Serve warm, or let cool completely before storing.

Tips

Use tart apples for balance against the sweet sponge.

Sprinkle a little extra sugar on top before baking for a light crunch.

Serve warm with custard or cream for a traditional finish.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This cake brought back memories of my grandmother’s baking. Moist and full of flavor.” Margaret L.

⭐️⭐️⭐️⭐️ “Loved how simple this was to make. Next time I will add a handful of sultanas for variety.” James P.

⭐️⭐️⭐️⭐️⭐️ “Perfect Sunday dessert. We had it warm with custard and there were no leftovers.” Anne W.

⭐️⭐️⭐️⭐️⭐️ “The balance of apple and cinnamon is spot on. A recipe I will keep using.” Deborah K.

⭐️⭐️⭐️⭐️ “Very good texture. I might reduce the sugar slightly but still a great bake.” Steven R.

Printable Recipe

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