Discover an easy Dorset-style apple cake that’s simple to make and delicious to eat. With just a handful of everyday ingredients, this “all-in-one” cake comes together in about 10 minutes and bakes to a light golden, spiced finish. 
Easy Apple Cake
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Ingredients needed for spiced apple cake
- Apples – Choose sweet eating apples such as Jazz or Pink Lady. Avoid sharp cooking apples (like Bramley) for this recipe, as they tend to break down and become mushy while baking.
- Butter – Unsalted is commonly recommended, but salted butter works fine if that’s what you have.
- Caster sugar – If you’re in North America, regular granulated sugar is a suitable substitute.
- Plain flour – You can replace this with self-raising flour if you omit the baking powder.
- Baking powder – Adds lift and a light sponge texture. Omit if you use self-raising flour.
- Cinnamon – A classic match with apples.
- Eggs – Bring to room temperature for best results.
- Optional – Demerara sugar to sprinkle on top after baking for a crunchy finish.
Step by step how to make a spiced apple cake
Step 1 & 2 – Peel, core and chop the apples. Toss the pieces with a little caster sugar and cinnamon, then set aside while you make the batter. Begin by creaming the butter and sugar together until light and fluffy. Use room-temperature butter for best creaming results; if it’s too firm, warm very briefly in the microwave. An electric hand whisk makes this step quick and easy.
Add the eggs one at a time, mixing well after each addition. The mixture may look slightly curdled at this stage—don’t worry; it will come together when you add the flour.
Step 3 & 4 – Fold in the flour, baking powder and cinnamon using a wooden spoon or spatula. If using self-raising flour, omit the baking powder. Spread the batter evenly into a lined 23 cm (9 inch) square tin. Toss the chopped apples with caster sugar and a little cinnamon, then arrange them evenly over the top of the batter. Bake in a preheated oven for about 35–40 minutes.
After baking, if you like a crunchy topping, sprinkle a tablespoon of demerara sugar over the hot cake.
What kind of tin should you use to bake an apple spice cake?
A 23 cm (9 inch) square tin works well, but you can also use a round or loaf tin. This version differs from some Dorset apple cakes because the apples are scattered on top of the batter rather than mixed in. That keeps the cake moist, ensures the apple pieces become soft and golden, and makes the cake easy to slice.
Temperatures for baking sponge cake
This recipe bakes at 160°C to ensure even cooking and prevent overly dark edges with an underbaked center. Baking at a higher temperature (for example 180°C) can cause the cake to brown too quickly and dry out.
Cooling apple cake to make sure it stays moist
To keep the cake moist, allow it to cool in the tin. Cooling slowly traps steam and helps the center remain soft and almost pudding-like. This method preserves a tender crumb and keeps the cake enjoyable for longer.
Serving, storing and freezing simple sponge cakes
This cake is lovely served with a cup of coffee or tea. It’s also excellent warmed and served with ice cream or custard for a dessert. Store at room temperature for a couple of days, or refrigerate if you prefer a denser, pudding-like center after cooling in the tin. For freezing, portion the cake into 2–4 slice packs, wrap well and freeze. Defrost individual portions as needed.
Tools used to make this Dorset apple cake
- Mixing bowl
- Electric hand whisk
- 23 cm (9 inch) square baking pan
- Non-stick baking paper
The Best Easy Apple Cake Recipe
Ingredients
For the cake:
- 225 g (1 cup) butter, room temperature
- 280 g (2 cups) caster sugar (or granulated)
- 4 eggs
- 350 g (2 2/3 cups) plain flour (see notes)
- 3 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 tablespoons demerara sugar (optional)
For the apples:
- 3 apples, peeled, cored and chopped
- 1/2 teaspoon cinnamon
- 1 tablespoon caster sugar
Instructions
- Preheat the oven to 160ºC and line a 23 cm (9 inch) square baking tin with non-stick baking paper.
- Prepare the apples: peel, core and chop. Toss with the sugar and cinnamon and set aside.
- Cream the butter and sugar: beat together until very light and fluffy.
- Add the eggs one at a time, mixing well after each addition. The mixture may curdle slightly but will come together when you add the flour.
- Combine dry ingredients: fold in the plain flour, baking powder and cinnamon. If using self-raising flour, omit the baking powder.
- Assemble the cake: spread the batter into the prepared tin and arrange the chopped apples evenly over the top.
- Bake for 35–40 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
- Finishing touch: sprinkle demerara sugar over the hot cake if desired for added crunch.
Notes
- If substituting self-raising flour for plain flour, omit the baking powder and use 350 g of self-raising flour.
- Sifting the flour, baking powder and cinnamon together is optional but helps if your flour is lumpy.
- For crunch, sprinkle demerara sugar over the baked cake rather than before baking.
- Check for doneness: the cake should be springy and bounce back when pressed gently. A skewer should come out with a few moist crumbs, not completely clean.
Nutrition
| Carbohydrates: 42 g
| Protein: 4 g
Thanks for reading! If you try this recipe or have a question, feel free to leave a comment and rating. Enjoy baking and sharing this easy apple cake with friends and family.