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Mary Berry Dorset Apple Cake Recipe

Mary Berry Dorset Apple Cake
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Print Recipe

Mary Berry’s Dorset Apple Cake is a rustic apple cake made with chopped apples folded into a soft sponge, often finished with a light sugar topping for texture. Unlike lighter sponge cakes, this version has a slightly denser crumb that stays moist for days, thanks to the apples. It is known for its homely appearance and comforting flavour rather than decoration.

Ingredients

  • Cooking apples – 450 g, peeled, cored, and finely chopped

  • Unsalted butter – 175 g, softened

  • Light brown sugar – 175 g

  • Eggs – 2 large

  • Self-raising flour – 225 g

  • Ground cinnamon – 1 teaspoon

  • Milk – 2 tablespoons

  • Demerara sugar – 2 tablespoons (for topping)

Instructions

  • Prepare the oven and tin – Preheat to 180°C (160°C fan), grease and line the cake tin.

  • Cream butter and sugar – Beat until light and fluffy to form the base.

  • Add the eggs – Beat in one at a time, mixing well after each addition.

  • Fold in dry ingredients – Gently mix in flour and cinnamon to keep air in the batter.

  • Add apples and milk – Fold through chopped apples and milk evenly.

  • Transfer to tin – Spoon the mixture into the tin and level the surface.

  • Finish the top – Sprinkle demerara sugar evenly over the batter.

  • Bake until golden – Cook for 50–55 minutes until set and lightly browned.

Find it online: https://maryberrycooks.co.uk/mary-berry-dorset-apple-cake/