Dorset Apple Cake: a traditional recipe with crumble topping
This recipe is a wonderful version of the traditional apple cake, and is a well used family recipe. It is a moist rich cake with a crunchy, crumbly topping that sets it apart from ordinary apple cakes. Made with the new season's locally grown cooking apples and served warm with clotted cream this apple cake is a delicious treat. You will find Dorset Apple Cake on the menu in many tea-rooms around the county, but not all will live up to this recipe!
- 8 oz self-raising flour
- 4 oz castor sugar
- 4 oz butter
- 2 eggs
- 2 tablespoons milk
- 1 lb cooking apples
For the crumble topping
- 4 oz plain flour
- 3 oz sugar
- 3 oz butter
Cream the butter and sugar in a large mixing bowl, beat the eggs and add them a bit at a time mixing them in thoroughly before adding the next bit. Sieve the flour into the bowl, add the cinnamon and the milk and beat the ingredients together until evenly mixed.
Mix the crumble ingredients together in a separate bowl, rubbing the butter into the flour and sugar with your fingertips, creating a fine loose crumble.
Peel and slice the apples and lay half of them in the bottom of a large cake tin, pour over the cake mixture, layer the other half of the apples on top then sprinkle the crumble on top of this.
Bake in a medium oven for about one hour and 15 minutes, or until golden brown on top and firm to the touch.
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