Dorset apple cake has ‘bursts of flavour’ and is a family favourite – recipe

Dorset apple cake is loved for its unique texture which comprises a sweet sponge and crunchy sugar topping.

The flavours are hard to beat too thanks to the slightly tart chunks of fruit that ooze into the fluffy cake, which originated in the south-west of England.

While many people have adapted their own version of this quintessentially British dessert, one food blogger claimed that his family recipe is unbeaten.

Sharing it on his blog, Dan Beasley-Harding said: “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!”

READ MORE: Easy 30-minute cinnamon rolls are ‘fluffy and delicious every time’ – recipe


Serves 12:

  • 250g self-raising flour
  • 150g unsalted butter
  • 150g sugar
  • Three medium eggs
  • Two medium cooking apples
  • 150g sultanas (optional)

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Like most homemade cakes, a preheated oven is essential for the best results, so start by setting it to 170C.

Prepare a circular seven-inch wide cake tin by lining it with baking parchment before moving onto the mixture.

In a large mixing bowl, combine the flour, butter, sugar, and eggs with a handheld or electric whisk, beating until smooth.

When the ingredients resemble a thick cake batter, prepare the apples by peeling, coring and cutting each one into evenly-sized chunks.

Pour the fruit chunks into the mixture and gently fold them in until they are evenly distributed. If using sultanas, these can also be added at this point.

When the raw cake batter is completely ready, carefully transfer it into the prepared tin and smooth the surface with a spatula.

Bake in the preheated oven for one hour and 15 minutes until the cake is firm on top and a skewer comes out clean when pierced.

Remove from the oven and leave to cool. Once the cake has cooled down, remove from the tin and place on a wire rack until it’s ready to serve.

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