Dorset Apple Cake by Mary Berry is made with butter, cooking apples, light muscovado sugar, self-raising flour, baking powder, ground cinnamon, large eggs, milk, lemon juice, and icing sugar. This delicious Dorset Apple Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 12 people.
Ingredients Needed
- 225g (8oz) butter (room temperature), plus extra for greasing
- 550g (1 ¼lb) cooking apples, such as Bramley (about 4–5 medium apples)
- 225g (8oz) light muscovado sugar (1 cup)
- 300g (10oz) self-raising flour (2 ½ cups)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 4 large eggs
- 1 tbsp full-fat or semi-skimmed milk (1 tbsp)
- Juice of ½ lemon
- Icing sugar to dust (optional)
How To Make Dorset Apple Cake
- Preheat Oven: Preheat the oven to 180ºC (fan 160ºC/350ºF/Gas 4). Grease a traybake tin (30 x 23cm/12 x 9in and 4cm/1½ in deep) with butter and line with baking parchment.
- Prepare Apples: Quarter, peel, core, and thinly slice the apples. Place them in a shallow dish, pour over the lemon juice, and toss gently.
- Mix Ingredients: In a large bowl, combine the butter, muscovado sugar, flour, baking powder, ½ teaspoon of cinnamon, eggs, and milk. Beat thoroughly using an electric hand whisk for about 2 minutes or a wooden spoon for about 3 minutes until smooth and light.
- Layer Cake: Spoon half the mixture into the prepared tin and spread it evenly. Lay half the apple slices on top and sprinkle with the remaining ½ teaspoon of cinnamon. Spoon the rest of the cake mixture on top, level the surface, scatter the remaining apple slices, and lightly press them onto the surface.
- Bake: Bake for 40 minutes or until well-risen and golden brown. The cake should feel spongy but firm, and the apples should be soft. Leave to cool in the tin for 10 minutes, then loosen the sides with a small palette knife, turn out the cake, peel off the parchment, and cool on a wire rack. Dust with icing sugar before serving.
Recipe Tips
- Choose the Right Apples: Use Bramley or other cooking apples for the best flavor and texture, as they become soft and flavorful when baked.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother batter that mixes evenly.
- Don’t Overmix: Mix the batter just until smooth to avoid a dense cake; overmixing can make it tough.
- Layer the Apples Evenly: When adding the apple slices, spread them evenly to ensure every slice has a good amount of apple flavor in each bite.
- Check for Doneness: Use a skewer to test if the cake is done; it should come out clean when inserted into the center. If it’s wet, bake for a few more minutes.
How To Store Leftovers?
- Refrigerate: First, let the leftover Dorset Apple Cake cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.
- Freeze: To freeze, wrap the cooled cake tightly in plastic wrap, then in foil, or place it in a freezer-safe container. This will keep it fresh for up to 3 months. To thaw, move the cake to the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 of 12 servings
- Calories: 384
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 44mg
- Sodium: 152mg
- Potassium: 204mg
- Total Carbohydrate: 63g
- Dietary Fiber: 2g
- Sugars: 35g
- Protein: 7g
Try More Mary Berry Recipes:
- Mary Berry Banana Loaf
- Mary Berry Cheese Scones
- Mary Berry Date Slices
- Mary Berry Vegetarian Cottage Pie
Mary Berry Dorset Apple Cake
Description
Dorset Apple Cake by Mary Berry is made with butter, cooking apples, light muscovado sugar, self-raising flour, baking powder, ground cinnamon, large eggs, milk, lemon juice, and icing sugar. This delicious Dorset Apple Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat Oven: Preheat the oven to 180ºC (fan 160ºC/350ºF/Gas 4). Grease a traybake tin (30 x 23cm/12 x 9in and 4cm/1½ in deep) with butter and line with baking parchment.
- Prepare Apples: Quarter, peel, core, and thinly slice the apples. Place them in a shallow dish, pour over the lemon juice, and toss gently.
- Mix Ingredients: In a large bowl, combine the butter, muscovado sugar, flour, baking powder, ½ teaspoon of cinnamon, eggs, and milk. Beat thoroughly using an electric hand whisk for about 2 minutes or a wooden spoon for about 3 minutes until smooth and light.
- Layer Cake: Spoon half the mixture into the prepared tin and spread it evenly. Lay half the apple slices on top and sprinkle with the remaining ½ teaspoon of cinnamon. Spoon the rest of the cake mixture on top, level the surface, scatter the remaining apple slices, and lightly press them onto the surface.
- Bake: Bake for 40 minutes or until well-risen and golden brown. The cake should feel spongy but firm, and the apples should be soft. Leave to cool in the tin for 10 minutes, then loosen the sides with a small palette knife, turn out the cake, peel off the parchment, and cool on a wire rack. Dust with icing sugar before serving.
Notes
- Choose the Right Apples: Use Bramley or other cooking apples for the best flavor and texture, as they become soft and flavorful when baked.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother batter that mixes evenly.
- Don’t Overmix: Mix the batter just until smooth to avoid a dense cake; overmixing can make it tough.
- Layer the Apples Evenly: When adding the apple slices, spread them evenly to ensure every slice has a good amount of apple flavor in each bite.
- Check for Doneness: Use a skewer to test if the cake is done; it should come out clean when inserted into the center. If it’s wet, bake for a few more minutes.
Mary Berry Dorset Apple Cake