Dorset apple cake
Edd Kimber's easy apple cake combines chunks of sweet apple and a crunchy demerara sugar topping. Perfect for a teatime treat or dessert, served with warm custard
ingredients
- 115g unsalted butter, diced and chilled, plus extra for the tin
- 225g self-raising flour
- 2 tsp ground cinnamon
- 115g light brown sugar
- 1 large egg, beaten
- 6-8 tbsp milk
- 225g Bramley or Granny Smith apples, peeled, cored and diced
- 100g sultanas
- 2 tbsp demerara sugar (optional)
Direction
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Butter and line a deep 20cm cake tin with baking parchment.
- STEP 2
Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6-8 tbsp of milk – add it gradually until you have a smooth, thick batter.
- STEP 3
Add the apples and sultanas and mix to combine. Scrape the batter into the prepared tin and gently level out. Sprinkle over the demerara sugar, if using, and bake for 30-40 mins or until golden and a skewer inserted into the middle comes out clean.
- STEP 4
Allow to cool in the tin for 15 mins and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard.