Dorset Apple Cake

Such a comforting bake, and a great way to use up those spare apples. The cinnamon and fruit make the whole house smell amazing as it bakes. Best served warm with a little custard, it’s the perfect autumn treat!

Ingredients:

115g unsalted butter, diced and chilled, plus extra for the tin

225g self-raising flour

2 tsp ground cinnamon

115g light brown sugar

1 large egg, beaten

6-8 tbsp milk

225g cooking apples, peeled, cored, and diced

100g sultanas

2 tbsp demerara sugar (optional)

Method:

STEP 1

Preheat the oven to 180C/160C fan/gas 4. Butter and line a deep 20cm cake tin with baking parchment.

STEP 2

Mix the flour and cinnamon in a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg, followed by 6-8 tablespoons of milk, adding gradually until you have a smooth, thick batter.

STEP 3

Fold in the diced apples and sultanas. Spoon the mixture into the prepared tin and level the top. If using, sprinkle the demerara sugar over the top. Bake for 30-40 minutes until golden and a skewer inserted into the centre comes out clean.

STEP 4

Let the cake cool in the tin for 15 minutes before turning it out onto a wire rack. It’s best enjoyed while still warm with custard. Hope you enjoy it as much as we do!