Yorkshire Wensleydale & Cranberries and Apple Cake

Yorkshire Wensleydale & Cranberries and Apple Cake


150g/5oz butter

175g/6oz golden caster sugar

2 eggs – beaten

2 tbsp milk

175g/6oz self raising flour – sieved

2 apples – peeled, cored & sliced

125g/4oz Yorkshire Wensleydale & Cranberries – crumbled

1 tbsp Demerara Sugar


1. Preheat the oven to 170°C / 325°F / gas mark 3.

2. Grease a 20cm (8”) springform cake tin.

3. Cream together the butter and sugar.  Add the eggs one at a time, beat in the milk and flour.  Fold in ¾ of apples and crumble over the Yorkshire Wensleydale & Cranberries cheese.

4. Spoon the mixture into a tin.

5. Arrange the rest of the apple on top and sprinkle with Demerara sugar.

6. Bake for 55 minutes until risen and golden brown. Leave to cool in the tin.


  • Lee

    26th November 2016 at 1:13 pm

    Absolutely delectable- amazingly easy to make for such a gorgeous dessert – our contribution to Thanksgiving dinner and a total success

    • Gloria

      9th December 2016 at 10:26 am

      The Wensleydale and Cranberries and apple cake pie sounds delicious.
      Do you have to use any specific apples? Does it have to be cooking or dessert apple?

      • Heather T

        29th July 2017 at 11:41 am

        I have baked this cake twice now, first time using Granny Smiths and the second with cox. Both are great. Thought it suited a more tart kinda apple but nothing that contained too much water. Hope this helps

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