This Classic Dorset Apple Cake is a cozy treat filled with sweet apples and warm spices like cinnamon and nutmeg. It’s moist, easy to make, and perfect for any occasion!
Honestly, it smells like autumn in your kitchen while it bakes! I love serving it warm with a scoop of ice cream—makes it even yummier and feels like a big hug! 🍏🍰
Key Ingredients & Substitutions
Cooking Apples: Bramley apples are perfect for this cake due to their tartness and ability to hold shape while baking. If you can’t find Bramley, Granny Smith apples work well, too! For a sweeter cake, you could use Honeycrisp or Fuji apples.
Butter: Unsalted butter ensures you have better control over salt content. If you’re looking for a dairy-free option, margarine or a plant-based butter substitute can work, though the flavor might be slightly different.
Light Brown Sugar: This sugar adds moisture and a slight caramel flavor. If you don’t have it, you can use granulated sugar, but your cake may turn out a bit less moist. Alternatively, dark brown sugar will make it richer and deeper in flavor.
Self-Raising Flour: If you don’t have self-raising flour, you can create your own by combining all-purpose flour with baking powder. For each cup of flour, add 1.5 teaspoons of baking powder.
Nuts: Chopped walnuts or pecans add a nice crunch. If you have nut allergies or just prefer not to use them, feel free to leave them out or substitute with seeds like pumpkin or sunflower seeds.
How Do You Achieve the Best Cake Texture?
To get a moist and fluffy cake, it’s important to mix the ingredients correctly. Here are some tips:
- Beat the butter and sugar until light and fluffy. This incorporates air, making the cake rise nicely.
- Mix in the eggs one at a time completely before adding the next. This helps with emulsification, ensuring a smooth batter.
- When folding in the dry ingredients, be gentle. Over-mixing can develop the gluten in the flour, leading to a dense cake.
- Don’t forget to check for doneness! A skewer should come out clean. If the cake is browning too fast, cover it loosely with foil.
By keeping these techniques in mind, you can enjoy a deliciously fluffy Dorset Apple Cake every time! Enjoy baking!
Classic Dorset Apple Cake with Warm Spices
Ingredients You’ll Need:
For the Cake:
- 4 large cooking apples (such as Bramley), peeled, cored, and chopped into small pieces
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup) light brown sugar, packed
- 2 large eggs
- 225g (1 ¾ cups) self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional, for extra warmth)
- ½ tsp salt
- 2 tbsp milk
- Zest of 1 lemon
- 100g (about ½ cup) chopped walnuts or pecans (optional)
For Serving:
- Whipped cream or custard (optional)
Time Needed:
This recipe takes about 20 minutes to prepare and 1 hour to 1 hour and 15 minutes to bake. Don’t forget to let it cool before serving!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 180°C (350°F). While it’s heating, grease and line a deep 20cm (8-inch) round cake tin with parchment paper to prevent sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer or a wooden spoon to beat together the softened butter and brown sugar until the mixture is pale and creamy. This step is important as it helps to incorporate air into the batter, making your cake nice and fluffy!
3. Add the Eggs:
Now, add the eggs to the bowl one at a time. Make sure to mix well after each addition until fully combined. This will help to create a smooth batter.
4. Prepare the Dry Ingredients:
In a separate bowl, sift together the self-raising flour, baking powder, ground cinnamon, ground nutmeg, ground cloves (if using), and salt. Sifting the dry ingredients helps to aerate them and removes any lumps.
5. Combine Dry and Wet Ingredients:
Gradually fold the dry ingredients into the butter and sugar mixture using a spatula or a wooden spoon. Be gentle while mixing to keep the batter light and airy.
6. Add Apples and Flavorings:
Next, stir in the chopped apples, lemon zest, and any nuts you’re using (if desired). The apples will add moisture and flavor to the cake!
7. Adjust the Batter:
If your batter feels a bit stiff, add the milk to loosen it slightly. Mix gently until combined. The batter should be thick but pourable.
8. Pour and Smooth:
Pour the batter into the prepared cake tin and smooth the top with a spatula, making sure it’s evenly distributed.
9. Bake the Cake:
Place the cake in the preheated oven and bake for 1 hour to 1 hour and 15 minutes. Check for doneness by inserting a skewer into the center—if it comes out clean, your cake is ready!
10. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the tin for about 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
11. Serve and Enjoy:
Once cooled, you can serve slices of the cake warm or at room temperature. It’s lovely on its own or paired with whipped cream or custard for a delightful treat!
Enjoy making and sharing your delicious Classic Dorset Apple Cake, full of warm spices and comforting apple goodness!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Apples?
Absolutely! While Bramley apples are traditional for this cake, you can use other varieties like Granny Smith for a tart flavor or Honeycrisp for a sweeter option. Just ensure they are suitable for baking to retain their texture!
How Do I Store Leftover Cake?
To store any leftover cake, wrap it tightly in plastic wrap and place it in an airtight container. It can be kept at room temperature for up to 3 days. For longer storage, refrigerate it, and it should last about a week.
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day in advance. Once cooled, wrap it well and store it at room temperature. It’s delicious served the next day as the flavors continue to develop!
How Can I Make This Recipe Gluten-Free?
You can substitute the self-raising flour with a gluten-free all-purpose flour blend. Make sure your baking powder is also gluten-free. The texture may be slightly different, but it should still be tasty!
