Dorset Apple Cake

We're right in the thick of apple season and my neighbour very kindly dropped off a bag apples from her garden last week prompting me to find a new apple recipe to try. This Dorset apple cake is packed with chunks of apple and the subtle hint of cinnamon adds a lovely seasonal touch.

Dorset Apple Cake is a traditional, rustic cake that's perfect with a cup of tea, whether you enjoy it freshly baked and still a little warm or save a slice for later.

Made with everyday baking ingredients and topped with a sprinkle of demerara sugar for a little crunch, this apple cake is a delicious way to use seasonal cooking apples.

Serves: 8

INGREDIENTS

• 115g unsalted butter, softened
• 150g caster sugar
• 2 large eggs
• 220g plain flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 2 medium cooking apples, such as Bramley
• Zest of ½ a lemon
• 1 tbsp demerara sugar, for the topping

METHOD

1. Preheat the oven to 180°C (160°C fan). Grease and line a 23cm (9 inch) round cake tin.
2. Beat the softened butter and caster sugar together until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition. If the mixture begins to curdle, add a tablespoon of the flour.
4. Sift the flour, baking powder and cinnamon into a separate bowl. Fold into the butter mixture until just combined.
5. Peel, core and chop the apples into small chunks. Fold them into the cake mixture along with the lemon zest.
6. Spoon the mixture into the prepared tin and level the top. Sprinkle over the demerara sugar.
7. Bake for 45–55 minutes, or until golden and a skewer inserted into the centre comes out clean. If the top browns too quickly, loosely cover it with foil.
8. Leave the cake in the tin for 10–15 minutes before transferring it to a wire rack. Serve warm or at room temperature.

Tip: When folding the flour into the butter mixture the batter will be very thick, almost like pastry dough. If it seems too dry and the ingredients aren't mixing (which is what happened to me), add 1 tablespoon of milk to help bring the mixture together. I needed to add 2 tablespoons of milk, possibly because my butter hadn't softened enough before I started. For best results, make sure your butter is softened to room temperature before you begin.

Serving suggestion: Enjoy a slice warm with custard for a comforting pudding, or serve with your favourite cream or ice cream.

This recipe was provided by Eatmundo, view the original recipe here.