Dorset Apple Cake
Dorset Apple Cake
This original recipe, submitted by Karen S. Burns-Booth, can be found on page 74 of the first Clandestine Cake Club Cookbook.
For this version, instead of using baking apples, I have used sweet dessert apples and reduced the amount of sugar needed to combat the tart flavour of baking apples that was used in the original recipe.
TIP: If you use baking apples, increase the sugar by 30g.
How to Make a Dorset Apple Cake
Serves 9 -18 portions
Grease and line a 20cm/8inch square cake tin. Preheat the oven to 190c/fan 170c/gas mark 5
Ingredients
450g (3 large dessert apples)
225g butter softened
225g soft brown sugar
4 medium eggs - lightly beaten together
2 teaspoons vanilla extract
340g self-raising flour ( this flour contains a rating agent, such as baking powder)
2 tablespoons Demerara sugar
Method
Step 1: Core and thinly slice the apples—peeling them is unnecessary. Place them in a shallow dish, and to help prevent them from turning brown, either squeeze lemon juice over the top or cover them with cold water. If using cold water, pat them dry before layering them in the cake batter.
Step 2: Beat the butter and sugar together until light, fluffy, and slightly lighter in colour. Add the vanilla extract and gradually add the beaten eggs, adding a little flour to help prevent curdling.
Step 3: Add the remaining flour and mix until well combined.
TIP: Optional - Add a little Cinnamon sieved into the flour for additional flavour.
Step 4: Spoon half the mixture into the prepared cake tin, spreading it evenly. Arrange half of the apple slices over the top.
Step 5: Repeat the process with the remaining cake mixture and apple slices. Then sprinkle demerara sugar over the top layer of apples.
Step 6: Bake in the oven for 60 - 65 minutes or until baked and golden brown. Testing the centre of the cake with a skewer until it comes out clean.
Step 7: Leave in the tin to cool a little before turning out.
Serve while still slightly warm or as a dessert with cream, custard or ice cream.
Additional note: Self-rising flour is plain/all-purpose flour that contains a raising agent such as baking powder. There are many opinions on how much baking powder to add to plain/all-purpose flour, to turn it into Self Raising Flour, ranging from 1 or 2 teaspoons to 100/200g of Plain/all-purpose flour. I do not usually do this, as Self-Rising Flour is mainly used here in the UK.
If using a plain flour/All purpose flour, please check out this post on Food52 how to make Self Raising Flour.
As always, Happy Baking.
Lynn x
Would you be kind enough to provide me, an American, the equivalent for the self-rising flour in whatever leavening agent(s), ie baking soda and/or baking powder plus what we call all-purpose flour? I would love to make this recipe.