Eggless Dorset Apple Cake (perfect with Custard or Ice Cream
8 servings
servings25 minutes
active time1 hour 5 minutes
total timeIngredients
240 g (8.5 oz) self raising flour
1/4 tsp baking powder
1/4 tsp mixed spice or Pumpkin Spice
120 g (4.2 oz) salted butter, at room temperature
120 g (4.2 oz) soft light brown sugar
300 g (10.5 oz) Bramley apples (peeled, cored weight), about 2 large ones
80 g (1/3 cup) buttermilk or natural yoghurt
3 Tbsp demerara sugar
Custard (clotted cream or ice cream)
Directions
Heat the oven to 180c (160c Fan/350f).
Grease and line a 20cm (8in) baking tin.
Chop up the apples into roughly 2.5cm (1in) cubes. Set aside.
In a large bowl, mix together the flour, baking powder and mixed spice.
Add the soft butter, and using your fingertips, lightly mix in the butter and the flour mix until you get a coarse, wet sand sort of mixture. Like making a crumble. If you prefer, you could do this part in a food processor, then transfer everything into the bowl to move on to the next step.
Stir in the sugar with a wooden spoon.
Toss in the apples and lightly mix with the wooden spoon.
Slowly add the buttermilk and stir to mix thoroughly.
Tip into your prepared cake tin and sprinkle the demerara sugar all over.
Bake for 50-60 minutes, until a skewer inserted in the middle comes out clean. Eggless cakes always need a little longer than you think.
Serve as suggested. Will keep for 3-4 days, stored in an airtight container.
Alternative: pour batter into 12 cupcake tin and bake for 35 minutes
Nutrition
Serving Size
-
Calories
310.32 kcal
Total Fat
12.61 g
Saturated Fat
7.82 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
132.94 mg
Total Carbohydrate
46.66 g
Dietary Fiber
1.72 g
Total Sugars
22.32 g
Protein
3.68 g
8 servings
servings25 minutes
active time1 hour 5 minutes
total time