Dorset Apple Cake

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 3/4 (150 grams cup Brown sugar, lightly packed light
  • 2 tsp Cinnamon
  • 2 tbsp Demerara
  • 1/2 cup Granulated sugar
  • 1 Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted
  • 1/4 cup Milk

• Other

  • 1-1/4 pounds (550 grams or about 3 large cooking apples (I used a mix of Bramley and Granny Smith, peeled, cored and cut into ½-inch (2-cm pieces

Found on theworktop.com

Description

Directions

• Preheat the oven to 350°F/175°C. Line the bottom of an 8-inch (20-cm) springform pan with parchment paper and lightly oil the sides of the pan. Set aside.
• In a large bowl, sift together the flour, baking powder, cinnamon and salt. Set aside.
• In a separate large bowl, using an electric mixer on medium speed, cream together the butter and sugars until smooth and lighter in color, about 5 minutes. Beat in the eggs, milk and vanilla extract.
• Add the wet ingredients into the dry ingredients, and mix until just combined.
• Add two-thirds of the batter into the prepared pan, and using a spatula, spread the batter until its even. Evenly layer on half of the apple pieces. Add in the remaining batter, and using a spatula, carefully spread the batter until its even. Evenly layer on the remaining apples. Evenly sprinkle the demerara sugar over the apples. Place in the middle of the oven and bake for 1 hour and 15 minutes, until a toothpick comes out clean when inserted into the middle of the cake.
• Allow the cake to cool in the pan for 5 minutes before removing the cake and transferring it to a cooling rack.
• Dust with powdered sugar once the cake has cooled.