‘Lovely’ Dorset apple cake recipe is easy to prepare in just 20 minutes (Image: Getty)
When they go according to plan, warrant impressive results, but there’s something satisfying about a simple sheet cake.
Almost any can be adapted for , such as a loaf of tray bake or a classic Dorset apple .
The fruity bake originated in Dorset, England and is often made with tangy apples, warm spices, and a crunchy demerara sugar topping. Tea or clotted cream are popular pairings for this sweet treat.
Good Food shared the , which is “simple to make” and can be cut into 16 bars or squares for “a teatime treat.”
With 455 five-star ratings, the is a hit with home bakers. One person remarked that it “tastes wonderful,” and another said it is “very nice—great for using up apples that are in need of eating.”
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This cake is light and moist thanks to the layered mixture (Image: Getty)
Several bakers shared their adaptations, including a suggestion to reduce the sugar to just 200g, which proved “perfect”.
Another person said: “I used a mix of apple and plum and reduced the sugar to 250g – the result was delicious! The cake was light and moist.”
Those wanting to cut the calories can try substituting the butter with low-fat cream cheese. The result is a less buttery, drier sponge, but it is an effective swap.
One Good Food member said: “Lovely cake. Nice with custard, cream, ice cream or on its own. Easy to make, a real winner.”
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Dorset apple cake is a classic British bake (Image: Getty)
Dorset apple cake recipe
Ingredients
225g butter, softened, plus extra for the tin
450g cooking apples (such as Bramley)
Half a lemon, juiced
280g golden caster sugar
Four eggs
Two tsp vanilla extract
350g self-raising flour
Two tsp baking powder
Demerara sugar to sprinkle
Method
Start by preheating the oven to 180C/160C fan/gas 4. Then, grease and line a rectangular baking tin (approximately 27 x 20cm) with baking parchment.
Prepare the apples by peeling, coring, and slicing them thinly. Then, squeeze over the lemon juice. Set aside for later.
Add the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth.
Carefully pour half the mixture into the prepared tin, then arrange half the apples over the top and repeat the layers. Sprinkle over the demerara sugar to finish.
Bake the cake for 45 to 50 minutes until golden and springy to the touch, then leave it to cool for 10 minutes.
Finally, turn the cooled cake out of the tin and remove the paper. Cut into 16 equal-sized bars or squares.