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Dorset Apple Cake

Dorset Apple Cake

Dorset Apple Cake

The recipe for this cake comes from a daughter in England.  She had it in a cookbook, but I’m not sure which one, so can’t acknowledge the author.  I like the fact that it uses raw apples.  My previous favourite apple cake recipe required them to be stewed first.

1 large or 2 small cooking apples
Juice of a lemon
1and 1/2 cups plain flour (225g)
1 and 1/2 tsp baking powder
1 tsp cinnamon
115g butter, at room temperature, cut in small cubes (I gave it 20 seconds in the microwave)
1 cup (165g) raw sugar (2/3 for batter, 1/3 for topping)
1 beaten egg
3 tbsp milk

Use 7-8″ (20cm) cake tin, heat oven to 180 degrees celsius
Peel the apples, cut into very small pieces, and toss them in the lemon juice.
Sift flour, baking powder, and cinnamon into large bowl, then rub in butter.
Stir in 2/3 sugar, egg, apple, and milk, to make a soft mixture.
Put in tin, flattening with spoon
(optional – put a few thin slices of apple on top to decorate)
Mix the 1/3 sugar with a pinch of cinnamon and sprinkle over.
Bake 50 minutes.

Enjoy!

“This is a scrumptious apple cake.
It’s simple and quite quick to make.”

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