By Fran Lane

This delicious mouthwatering British cake is a true delight. Dorset Apple Cake is perfect for a special breakfast or anytime. Beware though; this cake will be devoured quickly: you may want to make two. I adapted this recipe from Traditional British Cooking edited by Hilaire Walden. Serve this fruity cake warm, and spread with butter if you like. Enjoy. Tom~

Dorset Apple Cake

8 oz of peeled, cored and chopped apples / juice of 1/2 lemon / 2 cups all-purpose flour / 1 1/2 tsp baking powder / 1/2 cup butter, diced / 1 cup light brown sugar / 1 egg, beaten / 3 tbsp milk or more to mix (I used more) / 1/2 tsp cinnamon

Preheat oven to 350˚F. Grease and line an 8 inch round cake pan

Toss the apple with the lemon juice (to keep apples from browning) and set aside. Sift the flour and baking powder, rub in the butter, until the mixture resembles breadcrumbs.

Stir in 3/4 cup of the sugar, the apple and the egg, and mix well, adding enough milk to make a soft dropping consistency.

Transfer the dough to the prepared cake pan. In a bowl mix together the remaining sugar and the cinnamon. Sprinkle over the cake mixture, then bake for 45-50 minutes, until golden. Leave to cool in the pan for 10 minutes, then transfer to a wire rack.

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