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Nigella Dorset Apple Cake

Nigella Dorset Apple Cake recipe
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This classic British-style apple cake is dense yet tender, with a buttery crumb and plenty of soft apple pieces suspended throughout. Warm cinnamon and lemon brighten the flavor, while a gentle stovetop baking method creates a moist interior and lightly golden crust.

Ingredients

Scale
  • 2 medium tart-sweet apples, such as Braeburn or Honeycrisp, peeled, cored, and cut into 1/2-inch dice
  • 1 tbsp fresh lemon juice
  • 1 cup plus 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 8 tbsp unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp whole milk
  • 1 tbsp granulated sugar, for topping

Instructions

  1. Prepare the apples first so they are ready to fold in as soon as the batter is mixed. Toss the diced apples with the lemon juice in a bowl and set aside; this prevents discoloration and adds a slight brightness that keeps the cake from tasting flat.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and fine sea salt for 30 seconds. Distributing the leavening and spice evenly at this stage helps the cake rise uniformly and prevents pockets of baking powder in the finished crumb.
  3. In a separate mixing bowl, beat the softened butter and 1/2 cup granulated sugar with a hand mixer for 3 to 4 minutes until pale and fluffy. Scrape down the bowl once or twice with a rubber spatula; properly creamed butter traps air, which is especially important in a cake cooked on the stovetop where oven spring is gentler.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated and glossy. If the mixture looks slightly curdled, do not panic; it will smooth out once the flour is added, but avoid adding both eggs at once or the batter can lose volume.
  5. Beat in the vanilla extract and whole milk just until combined. The batter should look soft and creamy, not loose, which ensures it can support the weight of the apples without sinking excessively.
  6. Fold the dry ingredients into the butter mixture with a spatula in two additions, mixing just until no dry streaks remain. Overmixing at this point will develop gluten and make the cake tough rather than tender, so use broad, gentle strokes and stop as soon as the flour disappears.
  7. Fold in the lemon-tossed apples evenly, making sure the fruit is well distributed all the way to the bottom of the bowl. The batter will be thick and heavily studded with apple, which is correct for this style of rustic cake.
  8. Grease a 7-inch heavy skillet or deep stovetop-safe cake pan and line the base with a round of parchment paper if possible. Spoon in the batter, level the top with an offset spatula or the back of a spoon, and sprinkle the remaining 1 tbsp granulated sugar evenly over the surface for a delicate crust.
  9. Set the pan over very low heat on the smallest burner, ideally on a heat diffuser, and cover tightly with a lid wrapped underneath with a clean kitchen towel to catch condensation. Cook for 45 to 55 minutes, checking after 35 minutes; the cake is ready when the top looks dry, the edges have lightly pulled from the pan, and a skewer inserted in the center comes out without wet batter.
  10. Rotate the pan a quarter turn every 15 minutes if your burner has a hot spot, keeping the heat low enough that you hear no aggressive sizzling from the base. If the bottom begins to color too quickly or smells deeply caramelized before the center sets, lower the heat further or briefly lift the pan off the burner to moderate it.
  11. Once cooked, remove the pan from the heat and let the cake rest uncovered for 10 minutes. This short rest allows the crumb to firm up so it unmolds cleanly and prevents steam from making the top sticky.
  12. Run a thin spatula around the edge, invert carefully, peel off the parchment if used, and turn the cake right side up to cool until warm or room temperature before slicing. For an oven alternative, bake the same batter in a greased 7-inch cake pan at 350°F / 177°C for 35 to 40 minutes, until a skewer inserted in the center comes out clean.

Notes

Store the cooled cake tightly wrapped or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individual slices or the whole cake, well wrapped, for up to 2 months; thaw overnight in the refrigerator or at room temperature for several hours. Reheat slices in a 300°F / 149°C oven for 8 to 10 minutes, or warm gently in a covered skillet over low heat for 3 to 4 minutes so the crumb softens without scorching.

Nutrition

Find it online: https://chefnigellarecipes.uk/nigella-dorset-apple-cake/