There’s a nip in the air, even on these late September sunny days. I don’t mourn the end of summer, I love autumn and the glut of fabulous baking ingredients it yields, especially apples. There’s something warm, comforting and totally delicious about the combination of apples and cinnamon that when I was given some Bramley apples, I knew exactly what I wanted to make with them – Dorset apple cake.
I’d had a slice of this gorgeous creation, served warm with a dollop of clotted cream, when on holiday in Swanage this summer. We’d spent a lovely day getting the steam train to Corfe Castle and playing in the model village. When tea and cake time rolled round, there was a huge amount of choice, but it was the apple cake that caught my eye. It wasn’t exactly seasonal but I didn’t care a dot! It was scrumptious. I knew right then that come autumn, I wanted to recreate it, but bundtified, of course!
There are lots of variations of this traditional recipe. Some use sliced apples on top, some have chunks in the cake itself. Some use lemon, some cinnamon, often there’s nuts too. I decided to keep it simple and classic with chunks of apple running through the cake and, being a bundt, it would have the lovely sugar crust crunch.
As I often do, I based my recipe on that of Queen Bundt Blogger Dollybakes, whose ‘Build a Bundt‘ page has pretty much everything you need to know about creating your own bundt recipes. Please do visit her blog for oodles of info and recipes!
Here’s what I did…
- 350g plain flour
- 225g unsalted butter or marge
- 375g golden caster sugar
- 75g soft dark brown sugar
- 2 tsp cinnamon
- 250ml plain yoghurt (full fat)
- ½ tsp bicarbonate of soda
- ½ teaspoon salt
- 500g Bramley apples, peeled and cut into small chunks
- 1 teaspoon vanilla extract
- 4 medium eggs (beaten)
- Start by preheating the oven to 170 (or 160 fan) and preparing your chosen bundt tin. I used the star, which is one of my favourites. Because this mix has chunks of fruit in it, I didn’t choose a tin with an intricate design. I spray my tins with cake release spray and sprinkle with a light dusting of flour.
- Using a mixer, or by hand, beat the butter and sugar together until light and fluffy. Scrape down the sides of the bowl to make sure you get it all.
- Add the egg a bit at a time, with the mixer on slow. Make sure you mix it well after each addition.
- In a separate bowl, sift together the plain flour, bicarb, salt and cinnamon.
- Add some of the flour mix to the butter and sugar, and half the yoghurt. Mix. Then add more flour, the rest of the yoghurt, and finally the rest of the flour. Beat all this together with the mixer on a low speed. Some people prefer to do this stage by hand. Make sure it’s all well mixed but be careful not to over-mix it.
- Now fold in the chunks of apple. These can be whatever size you choose but do bear in mind that the bigger they are the more likely they are to sink, even if you coat them in flour!
- Once mixed, spoon your batter into the prepared tin, taking care to make sure it’s getting right into the shape of the bundt. Fill ⅔ full and smooth the top, giving it a little wiggle to make sure it’s settled in.
- Pop in the oven for an hour, then check it and turn if necessary and give it another 15-20 minutes depending on your oven. You can leave it in slightly longer if you wish. This is a pretty moist bake, so don’t worry about it drying out. The apple will help keep the cake moist and the longer it’s in the oven the more crunchy your crust will be.
- Remove from the oven and leave on a cooling rack in the tin for at least half an hour, longer if you can.
- Turn out from the tin (and cross your fingers that it comes out!) and allow to cool fully before decorating as you choose. I like to simply dust with icing sugar (just like Norman from Great British Bake Off!! That’s about my level of cake decorating!)
And there you go…a Dorset Apple Cake in bundt form. I took my cake to a jazz band rehearsal and it seemed to go down well. There wasn’t much left! And it’s also pretty appropriate for my Jewish friends – Rosh Hashanah starts this week and one of the traditional foods is apple and honey, symbolising the new year hoping the new year will be sweeter.
As always, I love hearing from you about my recipes so please get in touch if you bake this little gem and let me know how you get on!