With so many Bramley apples falling from the tree in our garden it seemed the ideal time to bake a classic British apple cake. As Dorset has adopted the apple as its official culinary symbol I decided this was the only way to go.
The traditional Dorset apple cake is so easy to make by hand with no need for a mixer. If you cannot get traditional English Bramley apples then substitute a tart eating apple in their place. I made my cake in a deep round tin, but it would be equally good made as a loaf cake or a tray bake.
My recipe is straightforward, mix the ingredients (by hand) and bake. It’s a real winner in the taste vs time stakes as it can be whipped up with little notice. The best bit of all is if you have a tin of custard handy this cake can be turned into the most delicious comforting autumn pudding in no time. No one in my house can resist second helpings.
450g self raising flour
3 tsp ground cinnamon
230g unsalted butter, plus extra for greasing.
230g brown sugar
2 large eggs
8 tbsp milk
2 large Bramley apples peeled, cored and diced.
2 tbsp demerara sugar
- Heat the oven 180C/160C fan/ gas 4. Grease and line a deep round cake tin (22 inch diameter) with baking paper.
- Mix the sugar and butter together in a bowl. Add the flour and cinnamon and mix together thoroughly.
- Beat in the eggs followed by the milk – you want to achieve a smooth, thick batter.
- Add the apples and sultanas and mix to combine. Scrape the batter into your prepared tin and gently level out.
- Sprinkle over the demerara sugar and bake in the oven for 60-90 minutes or until golden and a skewer inserted into the middle comes out clean.
- Allow to cool in the tin for an hour then carefully turn out onto a wire rack to cool further. Best served still warm with lashings of custard.