Dorset Apple Cake
While studying abroad in London Spring of 2012, I joined my university’s cookery club. One of the club supervisors, Linda, would bring in a lovely dessert to pair with the meal we had just created. One day she brought in this Dorset apple cake, which quickly became my favorite apple dessert (my apologies to apple pie).
The recipe calls for Bramley apples. Though it slightly differs from Linda’s recipe, this still makes for an incredible, and surprisingly simple dessert or tea cake.
Dorset Apple Cake
Recipe Type: Desserts
Author: Kiano Moju
- 3 small Granny Smith Apples (peeled, cored, & cut into wedges. Squeeze some lemon juice on them to keep from browning)
- 1 -8oz Stick of Butter
- 1 1/4 cup Caster Sugar (or bakers sugar if you can’t find it)
- 4 Large Eggs
- 2 cups Self-Raising Flour (sifted, then measured)
- 1 tsp Vanilla Extract
- 2 tbsp Demerara Sugar (turbinado sugar/sugar in the Raw if you can’t find)
- Non-stick baking spray
- Preheat the oven to 350 degrees F
- Prepare your baking pan using the baking spray being sure to coat the bottom and the sides.
- Using an electric mixer on med-low, beat together the butter and bakers sugar. It should start binding together, but will still be a bit crumbly.
- Add in the eggs one at a time.
- Finally mix in the vanilla & gently fold in the flour.
- Transfer half of the mixture into the pan. Then layer in half of the apples.
- Repeat the batter layer by placing large dollops of batter around the top. Then neatly arrange the remainder of apples on the top. Press down apples so that the batter slightly rises above them
- Sprinkle the demerura sugar on top and transfer the cake into the middle rack of the oven baking for about 1 hour, until a skewer comes out clean and top is golden.
- Serve warm with crème fraîche or a scoop of vanilla bean ice cream!