Dorset Apple Cake

Classic Dorset Apple Cake

This is a delicious moist cake. Very simple. An all in one sponge and a cake that is usually demolished very quickly in our house. I love the tartness of the apples with the sweet sponge.

Bramley Apples are in season at the moment, so if you want an alternative to a crumble or a pie, I would definitely give this recipe a try. Its works well as a pudding and tastes great warm with ice cream or custard.
But also tastes just as good cold and keeps well for a few days in a tin.

We love a Roast dinner every Sunday, but unless we have guests I don't normally make a pud.
However this last Sunday I was kindly given a bag of home grown Bramleys, so it seemed a good enough excuse to make this.

Ingredients:

6oz Self raising flour
6oz Caster sugar
6oz margarine (or unsalted soft butter)
3 free range eggs
1/2 tsp baking powder

8oz (about 2 medium apples) washed/peeled and sliced Bramley apples. (You can use eating apples, which does work, but it will lack the tartness that you get from cooking apples - plus the cake will then be very sweet)

Method:

Pre heat your oven to 160c degrees (fan).
Line a round 8/9 inch tin. Or use a liner (like below), if you are a cheat like me.

Minimal effort, its another simple all in one sponge recipe:

Weigh out all the ingredients and place into a large roomy mixing bowl. Please ensure you sieve the flour and baking powder into the bowl.

Give it a good mix, an electric hand whisk is my favoured method. But a wooden spoon does the job.

Peel and slice the apples (2 apples should be fine) Add to the cake batter and mix in.

Spoon the mix into your lined tin.

* Option. I sometimes sprinkle the top with demerara sugar to give a nice crunchy topping.

Place on the middle shelf of your oven and set the timer for approx 50 mins.

Take out of the oven and leave in the tin to cool slightly. Then turn onto a wire cooling rack.

There are many variations with this cake:

• You can add a tsp of cinnamon and some raisins.

• Or you can substitute caster sugar for light brown sugar for a more fudgy colour and taste.

• Or often, I add a few fresh raspberries or blackberries or both. I think berries go so well with Apple. If you choose to do this, add them at the end and don't stir too vigorously or (as I know from experience) you will end up with a pink cake.