This Classic Dorset Apple Cake is a cozy treat that combines soft apples with warm spices like cinnamon. It’s easy to make and is great for gatherings or a comforting dessert at home!
When it bakes, the whole house smells amazing; it’s hard to resist! I love enjoying a slice with a cup of tea—perfect for those chilly days when you need a little warmth. ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cake. If you need a gluten-free option, you can use a gluten-free flour blend, which works great in most baking recipes.
Apples: Bramley apples are perfect for baking because they break down nicely. If you can’t find them, use Granny Smith or any tart apples. Avoid soft apples as they won’t hold their shape.
Ground Spices: Ground cinnamon is essential for flavor. If you don’t have mixed spice, just use a combo of nutmeg, cloves, and allspice, or skip it if you prefer a lighter spice flavor.
Butter: Unsalted butter gives the best taste. In a pinch, you can use oil, but the flavor will be slightly different. It can help keep the cake moist too!
Nuts: I love adding walnuts for a nice crunch. If you have nut allergies, you can leave them out or substitute with seeds like pumpkin seeds for added texture.
What’s the Best Way to Incorporate the Ingredients?
Mixing your ingredients correctly is vital for a great texture in your cake. Here’s how to do it well:
- Start with softened butter and brown sugar. Cream them until light and fluffy—this adds air, making your cake rise nicely.
- Add eggs one at a time, mixing well between each addition. This helps keep the batter smooth and well combined.
- When adding the dry ingredients, mix gently. Over-mixing can make the cake dense. Alternate adding flour and milk to keep it light.
- Fold in the apples and nuts carefully. This keeps their structure intact and prevents them from sinking to the bottom.
Happy baking! Enjoy the warm, inviting flavors of this classic cake, and don’t hesitate to make it your own with your preferred spices and ingredients!
Classic Dorset Apple Cake with Warm Spices
Ingredients You’ll Need:
Dry Ingredients:
- 225g (1 3/4 cups) all-purpose flour
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground mixed spice (or substitute with equal parts ground nutmeg, allspice, and cloves)
- ¼ tsp ground ginger (optional)
- A pinch of salt
Wet Ingredients:
- 115g (1/2 cup) unsalted butter, softened
- 175g (3/4 cup) light brown sugar, packed
- 2 large eggs
- 2 tbsp milk
Fruits and Add-ins:
- 3 medium cooking apples (such as Bramley), peeled, cored, and chopped into small pieces
- 50g (1/3 cup) chopped walnuts or pecans (optional)
- Zest of 1 lemon (optional)
Others:
- Butter or oil to grease the cake tin
- Demerara sugar for sprinkling (optional)
How Much Time Will You Need?
This lovely cake requires about 15 minutes for preparation and approximately 50–60 minutes of baking time. After baking, you should let it cool in the tin for about 10 minutes, so plan for around 1 hour and 30 minutes total. It’s perfect for a weekend bake or an afternoon surprise for guests!
Step-by-Step Instructions:
1. Prepare the Oven and Cake Tin:
First, preheat your oven to 180°C (350°F). While it’s heating up, grease and line a 20cm (8-inch) round cake tin with parchment paper to prevent the cake from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, baking powder, ground cinnamon, mixed spice, ground ginger (if using), and a pinch of salt. This step helps ensure your cake will be light and fluffy!
3. Cream the Butter and Sugar:
In a large bowl, use a mixer or your good old elbow grease to cream the softened butter and brown sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes.
4. Add the Eggs:
Beat the eggs into the butter and sugar mixture one at a time, ensuring each egg is well mixed in before adding the next. This keeps your mixture smooth and uniform!
5. Combine Wet and Dry Ingredients:
Now it’s time to add the dry ingredients to the wet ones. Stir in the flour and spice mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until everything is combined—don’t overdo it!
6. Fold in the Apples and Nuts:
Gently fold in the chopped apples, nuts (if you’re using them), and lemon zest (if you added it). This adds a nice flavor and texture to your cake!
7. Pour and Level the Batter:
Pour the batter into your prepared cake tin and smooth the surface with a spatula. Don’t be shy, make sure it’s nice and level!
8. Add Some Sweet Crunch:
If you like a bit of crunch on top, sprinkle the surface with some demerara sugar before baking.
9. Bake the Cake:
Place your cake in the preheated oven and bake for 50–60 minutes. To check if it’s done, insert a skewer into the center—if it comes out clean, it’s ready!
10. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. Then transfer it to a wire rack to cool completely. Serve slightly warm or at room temperature, perfect with cream or custard if you’d like.
Enjoy your classic Dorset apple cake—a comforting, warmly spiced delight perfect for teatime or dessert!
Frequently Asked Questions (FAQ)
Can I Use Different Apples in This Recipe?
Yes! While Bramley apples are ideal for baking, you can use other varieties like Granny Smith, Honeycrisp, or Fuji. Just make sure to choose apples that are firm and slightly tart for the best flavor.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just store it in an airtight container at room temperature. If you want to keep it longer, wrap it tightly and freeze it for up to 3 months. Just thaw it overnight in the fridge before serving!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you find it drying out, you can add a slice of bread in the container to help keep it moist!
Can I Substitute the Nuts?
Definitely! If you’re allergic to nuts or prefer not to use them, you can simply omit them. Alternatively, you could substitute with seeds like sunflower or pumpkin seeds for a similar crunch.