This moist Dorset apple cake, based on a traditional recipe, has a wonderful topping of sliced apples dredged with sugar. Great for a teatime treat.
Dorset Apple Cake with a Crunchy Sugar Topping
- 1 large Bramley apple, about 225g
- 225g self raising flour
- 1 tsp baking powder
- ½ tsp mixed spice
- 125g cold butter, diced
- 125g caster sugar, plus 1 tbsp for dredging
- Finely grated zest of 1 lemon
- 2 medium eggs, beaten
- Preheat the oven to 190°C, gas mark 5 and lightly grease a 20cm springform cake tin. Peel the apple, cut into quarters and remove the core. Reserve one of the apple quarters and dice the rest.
- Sift the flour, baking powder and mixed spice into a large bowl. Rub in the diced butter to form fine breadcrumbs.
- Stir in the sugar, diced apple and lemon zest, then gradually stir in the beaten eggs to form a stiff mixture. Spoon into the prepared tin and level the surface with the back of a spoon. Thinly slice the reserved apple quarter and arrange on top of the cake.
- Bake for 30-40 minutes, until springy to the touch. Dredge with the remaining sugar, then leave to cool in the tin for 10 minutes. Turn out on to a wire rack to cool completely, then slice and serve with clotted cream.
Serve the cake warm with vanilla ice cream for a delicious dessert.
- Preparation time: 15 minutes
- Cooking time: 30 minutes to 40 minutes
- Total time: 45 minutes to 55 minutes
Typical values per serving:
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This recipe was first published in April 2008.