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Dorset Apple Cake
Make use of our beautiful British Bramley apples in this classic Dorset apple cake recipe. Try changing the recipe and baking it in a tray, so you can slice it up into bars for handy snacks.
- 450g Bramley apples, peeled, cored and thinly sliced
- ½ lemon, juice only
- 225g butter, softened
- 280g golden caster sugar
- 4 large eggs
- 340g self-raising flour
- 2 tsp vanilla extract
- 2 tbsp Demerara sugar
Total time required
- Preparation time:
- Cooking time:
- Heat the oven to 190°C/170°C fan/Gas 5. Grease and line a 23cm round, springform cake tin.
- Place the apples in a shallow bowl and pour over the lemon juice to stop them discolouring. Set aside.
- Beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, and adding 1 tbsp of the flour with the final egg to help prevent curdling. Beat in the vanilla extract then sift in the remaining flour and fold in until thoroughly combined.
- Spoon half the mixture into the prepared tin, spreading it evenly, then arrange half the apple slices over. Repeat these layers then sprinkle over the Demerara sugar.
- Bake for about 1 hour or until golden brown and a skewer inserted into the centre comes out clean. If the cake starts to get too dark before it is cooked through, cover it with foil.
- Leave to cool completely in the tin before turning out. If you wish to serve the cake warm as a pudding, leave to cool in the tin for 5-10 minutes, then turn out, cut into squares and serve with cream, custard or ice cream.