Dorset Apple & Bramble Cake

From the wild edges of Dorset and the roots of my Scottish heritage, I make this apple and bramble cake, dark with fruit, warm with spice and filled with the quiet comfort of the season.

A little homage to the land that holds me, the homeland that shaped me, as the colder days draw near.

You can watch the video here

The kind of cake that hugs you back, not glamorous or glitzy, but more like going home to family rather than going out on the town, cosy, comforting and all you need on a wet autumn day.

apple cake, dorset apple cake, apple & blackberry, autumn baking, fall baking, easy baking, comfort food, sweet treats, coffee cake

Yield: 8-10

Author: Suze Morrison

Print

With ImageWithout Image

Dorset Apple & Bramble Cake

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

From the wild edges of Dorset and the roots of my Scottish heritage, I make this apple and bramble cake, dark with fruit, warm with spice and filled with the quiet comfort of the season.

A little homage to the land that holds me, the homeland that shaped me,

as the colder days draw near.

Ingredients

• 250g Salted Butter, room temperature
• 250g Light Muscovado Sugar
• 3 Large Eggs, room temperature
• 500g Bramley Apples, peeled and grated
• 170g Plain Cake Flour
• 80g Ground Almonds
• 200g Brambles
• 2 scant tsp Baking Powder
• 1tsp Ground Cinnamon
• ¼ tsp ground Nutmeg
• 3tbsp Demerara Sugar

Instructions

1. Preheat oven 160C. Grease and flour an 8” Baking tin with loose bottom. Set aside. Cream the butter and sugar together for 6-8 minutes or until lightened and fluffy. Add the eggs one at a time, beating well for 30 seconds between each addition.
2. In a bowl, mix the flour, baking powder, ground almonds, cinnamon and nutmeg with a whisk. Mix 1tbsp through the brambles to coat then set aside.
3. Add the grated apples to the egg mixture and fold through with half the flour mixture. Add the remaining flour and brambles, including their coating flour and gently fold through.
4. Spoon into your prepared tin , sprinkle with the demerara sugar and bake for 55-60 minutes. Remove from the oven and cool in the tin for 10 minutes before turning onto a wire rack. Cool a little to let the crumb set then serve in wedges with copious cups of tea.

https://gourmetglow.co.uk/recipes/dorset-apple-bramble-cake

---

---