DORSET APPLE CAKE

​This has been a favorite cake since I first made it when I was 15!. It's good because its not too sweet, has a moist soft crumb, and apples throughout, plus it's equally good as a dessert with cream or ice cream -  though I like it best warm, right out of the oven!
I've sped up the prep by using a food processor to create the batter, and adjusted the original English ingredients to cups instead of ounces.
Ready?!

​DORSET APPLE CAKE
1 large apple  - peeled, cored and chopped ( 8 oz)
1/2c granulated sugar
1 1/2 c  unbleached flour
1 1/2 tsp baking powder
1/2 c butter ( 4oz) cut into chunks
1/2 tsp salt

Grease and line an 8" cake pan with parchment paper. Set over to 375 F

Mix together sugar and chopped apple, further chopping apple into the sugar till chunks are the size of almonds. Let the sugar and apple sit until there is at least 2 Tb 'juice
'
Put the flour, baking powder, butter and salt into the bowl of a food processor fitted with a mixing or chopping blade. Process the flour and butter mixture in short bursts till there are no big chunks of butter visible and  mixture resembles breadcrumbs.

Add the flour mixture to the apples and sugar. Mix well, adding up to 1/2 c cold water if necessary so the mixture forms a stiff, slightly dry dough.

Spread the mixture in the prepared pan and bake at 375 F for 30-35 minutes till  a skewer inserted in the center comes out clean, and the top crust is lightly golden.

Remove cake from the oven and allow to cool for a few minutes.  Turn out onto a cooling rack, or plate, sprinkle lightly with sugar and serve warm or cold.

Perfect!


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