Dorset apple cake

I have fond memories of family holidays in Dorset; Bridport to be more exact. We’d load up the car with everything from sandwiches for the journey (the sausage and ketchup would always go first) to the dog’s basket and hope that we’d get there without Dinky (the dog) puking over one of us. Waiting for us was Mallards, the fabulous shop in Bridport High Street that sold a thrilling array of pies including big pork pies with crimped tops. We were Blackadder obsessed at the time so the shop instantly became known to us as “Miggins” after Mrs Miggins’ Pie Shop. Ahhhh, memories.


What that little jaunt down memory lane is meant to indicate, other than most of my memories involve food, is that I have a fondness for anything with a Dorset connection. In my mind Dorset is a place of lovely pies and cakes, thus when I saw this recipe I gave it my full attention.


The cake is moist because of the apple. As there is sugar in both the cake and the extremely crumbly topping I chose a tart apple – a Granny Smith – to provide some contrast. It worked very well.


I served the cake at room temperature with Chantilly cream. It would also be lovely hot with custard.


Ingredients:
For the cake:
110g unsalted butter, at room temperature
150g light brown sugar
2 eggs, beaten
175g self raising flour
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
3 tablespoons milk (whole or semi skimmed)
1 apple, peeled, cored and diced (I used Granny Smith)

For the crumble:
25g unsalted butter, cold
75g plain flour
50g Demerara sugar
Pinch of cinnamon

How to make:

- Preheat the oven to 160°C/fan oven 140°C/315°F/Gas mark 2-3.
- Grease and line a 20cm square tin. It’s easier if the tin is either springform or loose bottomed.
- Cream the butter and sugar until light and fluffy. I always find this takes longer when using brown sugar.
- Gradually beat in the eggs. If the mix looks like it’s curdling add some of the flour.
- Fold in the flour, baking powder and cinnamon.
- Stir in the milk.
- Stir in the chopped apple.
- Spoon the batter into the prepared tin and put to one side.
- Now make the crumble topping: Rub the butter into the flour until the mix resembles fine breadcrumbs.
- Stir in the sugar and cinnamon.
- Scatter the crumble over the top of the cake and bake for approximately 40 minutes or until a skewer comes out cleanly. Mine took 45 minutes.
- Serve either hot with custard or cold with cream.
- Bask in glory at the wonderful thing you have made.
- Eat.