🇬🇧 United Kingdom · Dessert
Traditional Dorset Apple Cake
By eatmundo · July 6, 2026
The Traditional Dorset Apple Cake is a delightful, rustic bake, famed for its moist crumb and rich apple flavour. Studded with tender chunks of local apples and subtly spiced with cinnamon and lemon, it's a comforting classic that perfectly captures the taste of the English countryside.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F) and lightly grease and flour a 9-inch (23 cm) round springform or loose-bottomed cake tin. This ensures your cake bakes evenly and releases cleanly. Don't skip the flouring, especially with a moist cake like this.
- 2
In a large mixing bowl, cream together 1/2 cup (115g) unsalted butter, softened, and 3/4 cup (150g) granulated sugar until the mixture is light, pale, and fluffy. This can take 3-5 minutes with an electric mixer, or about 8-10 minutes by hand.
- 3
Beat in 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture looks like it's curdling slightly, add a tablespoon of the flour mixture to help bring it back together.
- 4
Sift together 1 3/4 cups (220g) plain flour, 2 teaspoons baking powder, and 1 teaspoon ground cinnamon in a separate bowl. Gently fold the dry ingredients into the wet mixture in two additions until just combined. Overmixing will develop the gluten too much, leading to a tough cake.
- 5
Peel, core, and dice 2 medium-sized cooking apples (such as Bramley or similar tart variety) into 1/2-inch (1.2 cm) chunks. Gently fold these apple pieces, along with the zest of 1/2 lemon, into the cake batter. The lemon zest brightens the apple flavour beautifully.
- 6
Spoon the batter evenly into your prepared cake tin and smooth the top with a spatula. For a delightful topping, sprinkle 1 tablespoon of demerara sugar over the surface, which will create a lovely crunchy crust as it bakes.
- 7
Bake for 45-55 minutes, or until a skewer inserted into the centre of the cake comes out clean. The cake should be golden brown on top and feel springy to the touch. If it starts browning too quickly, loosely tent it with foil.
- 8
Once baked, allow the cake to cool in the tin for 10-15 minutes before carefully turning it out onto a wire rack to cool completely. This cooling period is essential for the cake to set properly. Serve warm or at room temperature, perhaps with a dollop of clotted cream or a scoop of vanilla ice cream for a truly indulgent treat.
Frequently Asked Questions
Which type of apples should I use for Traditional Dorset Apple Cake?+
Bramley apples are traditionally preferred for their tartness and ability to break down, creating a moist cake. Alternatively, a mix of tart cooking apples (like Granny Smith) and sweeter eating apples works well.
How can I tell if my Dorset Apple Cake is properly baked?+
The cake is done when a skewer inserted into its center comes out clean and the top is golden brown, springing back lightly when pressed. Avoid overbaking to keep it moist.
Why does my Dorset Apple Cake sometimes turn out dry or crumbly?+
A dry or crumbly cake usually results from overbaking or insufficient moisture from the apples. Ensure fresh, juicy apples are used and bake only until a skewer comes out clean.
Can I substitute or add other spices to Dorset Apple Cake instead of just cinnamon?+
While cinnamon is classic, a pinch of nutmeg or allspice can complement the apple beautifully. Just ensure you don't overpower the cake's delicate, traditional flavors.
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