Wookey Hole Cheddar & Apple Crumble Cake

  • Level: medium
  • Time: 90 mins

    • A take on a Dorset Apple cake, moist, nutty, gently spiced, and seasoned with an incredible savoury tang from the cheddar. Every bite hits that perfect balance of sweet apple and salty cave-aged cheddar. Follow along with James here.


    Prepared using:

    Wookey Hole Cave Aged Cheddar Wookey Hole Cave Aged Cheddar
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    Shopping list

    • Cake batter:
    • 80g finely grated Wookey Hole cave-aged cheddar
    • 200g malted Cotswold Crunch flour (or plain flour if you must)
    • 1½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp ground ginger
    • ½ tsp ground cinnamon
    • 120g softened butter
    • 150g light brown sugar
    • 2 large eggs
    • 120g full-fat yoghurt
    • 1 tsp vanilla extract
    • 2 medium apples, peeled, cored & diced
    • Nutty crumble topping:
    • 60g plain flour
    • 50g light brown sugar
    • 25g granulated sugar
    • 40g unsalted butter, cubed
    • 50g roughly chopped walnuts
    • ½ tsp ground nutmeg

    1. Step 1

      Preheat oven to 175°C and line a 9-inch cake tin with parchment.

    2. Step 2

      Make the crumble: Rub butter into the flour, sugars, and nutmeg until it looks like rough breadcrumbs. Stir in the walnuts and chill.

    3. Step 3

      Mix the cake batter: Cream butter and sugar until light, then beat in the eggs, yoghurt, and vanilla.

    4. Step 4

      Combine dry ingredients in a separate bowl, then fold into the wet mix. Fold through the diced apple and grated cheddar until just combined.

    5. Step 5

      Assemble: Pour the batter into the tin, scatter over the crumble topping, and bake for 50 minutes or until golden and set. Serve 7. Cool, rest & enjoy — warm or room temp,

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