Dorset apple cake recipe is 'great for using up apples' and takes 20 minutes to prepare

When they go according to plan, layered cakes warrant impressive results, but there’s something satisfying about a simple sheet cake.

Almost any recipe can be adapted for baking, such as a loaf of tray bake or a classic Dorset apple cake.

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.

BBC Good Food shared the recipe, which is “simple to make” and can be cut into 16 bars or squares for “a teatime treat.”

With 455 five-star ratings, the recipe 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.”

Several bakers shared their recipe 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 BBC Good Food member said: “Lovely cake. Nice with custard, cream, ice cream or on its own. Easy to make, a real winner.”

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.