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Yorkshire Wensleydale & Cranberries and Apple Cake

Yorkshire Wensleydale & Cranberries and Apple Cake
Serves 6 Prepare in 10-15mins

Perfect with afternoon tea


  • 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. Step 1. Preheat the oven to 170°C / 325°F / gas mark
  2. Step 2. Grease a 20cm (8”) springform cake tin.
  3. Step 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. Step 4. Spoon the mixture into a tin.
  5. Step 5. Arrange the rest of the apple on top and sprinkle with Demerara sugar.
  6. Step 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

  • Sand

    18th February 2019 at 8:18 pm

    Made this cake twice now In a 2lb loaf tin- delicious!

  • Emma Durrand

    15th January 2021 at 7:46 am

    I made this cake to use up Christmas Wensleydale over a year ago and have made it regularly since. So simple and very tasty.

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Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN

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