Dorset Apple Cake | John Burkhalter III


  • 100 g ( 4 oz) plain flower
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon cinnamon 
  • Pinch of nutmeg
  • Pinch of salt
  • 50 g  (2 oz) Caster suger  ( substitute with unrefined suger)
  • 50 g (2 oz) butter
  • 1 egg, beaten 
  • 225 g (8 oz) cooking apples, peeled, cored, and chopped.
  • 3 sugar lumps or a teaspoon of granular sugar.



Preheat the oven to 400 F.

Grease a 7 – inch baking tin.

Sift the flour with the baking powder, cinnamon, nutmeg, and salt.

Cream the butter and sugar together until light and fluffy, then gradually beat in the egg.

Fold in the chopped apples and flour mixture. Turn into the prepared tin and sprinkle the crushed lumps over the top.

Bake in preheated oven for about 30 minutes until firm to the touch and golden brown.

Turn on a wire rack to cool.


This is lovely with clotted cream or a thin custard sauce  ( homemade …or if pressed for time …you can go the route of Birds Custard Powder). 

What makes it special?

Here is a recipe from one of my English aunts cookery Cards that she often made for me in “West Country “ England late Summer when I was a boy and in then frequently later in America when she moved to an old stone house in Hunterdon country near Rosemont. So ..This is a West Country treat …great with TEA and I guess coffee too…the original measure is metric but I think I have converted OK to US measure

Recipe shared by John Burkhalter III

Photo courtesy of ‘Klara Kulikova’ on the Unsplash photo site

Scroll to Top