Mary Berry Dorset Apple Traybake Recipe – Easy Apple Cake for Teatime

There’s something special about a bake that fills the kitchen with the smell of warm cinnamon and soft apples, and this Mary Berry Dorset Apple Traybake does exactly that. It brings together a light, tender sponge with layers of juicy apple slices and a topping that turns beautifully crisp in the oven, making it the kind of cake that feels both comforting and a little bit special without being complicated to make.

This traybake is especially good when autumn apples are in plentiful supply, and it works just as well as a tea-time treat, a coffee-time cake, or a warm dessert served with clotted cream or crème fraîche. Below you’ll find the full list of ingredients and equipment needed, a clear step-by-step method, plus tips for serving, storing, and answers to common questions bakers ask about getting the topping crisp and the sponge light.

If you’re looking for more inspiration, explore our Mary Berry Traybake Recipes guide for more delicious traybake recipes from across the collection.

Equipment

Equipments for Mary Berry Dorset Apple Traybake Recipe:

You only need a few basic baking tools to make this delicious Mary Berry Dorset Apple Traybake. Using the right equipment helps the cake bake evenly, keeps preparation simple, and makes it easy to achieve a light sponge with beautifully cooked apples.

• Traybake tin (30 x 23cm / 12 x 9in, 4cm deep) – Gives the cake its classic shape and even thickness.
• Baking parchment – Prevents sticking and makes removing the cake much easier.
• Shallow dish – Useful for holding and preparing the sliced apples.
• Large bowl – Provides enough space to mix the cake batter comfortably.
• Electric hand whisk – Helps create a smooth, light cake mixture.
• Wooden spoon – Ideal for gently mixing ingredients together.
• Palette knife – Useful for spreading the batter evenly in the tin.
• Oven – Bakes the traybake until golden and fully cooked.
• Roasting tin – Can be used as an alternative if a suitable traybake tin is unavailable.
• Skewer – Checks that the centre of the cake is fully baked.
• Wire rack – Allows the cake to cool evenly while keeping the base from becoming soggy.

Ingredients

Ingredients for Mary Berry Dorset Apple Traybake Recipe:

This Mary Berry Dorset Apple Traybake Recipe uses simple pantry staples and fresh apples to create a soft, lightly spiced cake with a crisp topping. Cooking apples such as Bramley apples give a lovely tangy flavour, while light muscovado sugar adds richness. If needed, Braeburn apples, Cox apples, or other firm eating apples can also be used.

Ingredient	Quantity
Room temperature butter	225g
Extra butter for greasing	A little
Light muscovado sugar	225g
Self-raising flour	275g
Baking powder	2 tsp
Ground cinnamon	1 tsp
Large eggs	4
Full-fat milk or semi-skimmed milk	2 tbsp
Cooking apples (preferably Bramley apples)	450g
Juice of ½ lemon	From ½ lemon
Demerara sugar	2 tbsp
Icing sugar	For dusting

How to Make Mary Berry Dorset Apple Traybake

1. Preheat oven to 180°C (160°C fan) and grease tin with a little butter. Line with baking parchment so the cake can be removed easily after baking.
2. Quarter apples, then peel apples and core apples. Thinly slice apples and toss with lemon juice to help prevent browning while you prepare the batter.
3. Place the butter, sugar, flour, baking powder, cinnamon, eggs, and milk into a large bowl. Using an electric hand whisk, beat until smooth and beat until light. If mixing by hand, use a wooden spoon until everything is well combined.
4. Spoon mixture into the prepared tin and spread evenly across the base. Use a spatula or palette knife to level the surface for even baking.
5. Layer apples over the batter, then scatter apples across any gaps. Press lightly so the slices sit securely without sinking completely.
6. Sprinkle cinnamon evenly over the apples, then sprinkle demerara sugar on top. This helps create a delicious crisp finish.
7. Bake for about 45–50 minutes, or until the cake is golden brown, well risen, and spongy. The cake should feel firm, come away from the edges, and a skewer comes out clean when inserted into the centre.
8. Leave the cake to cool in tin for several minutes. Carefully loosen sides, turn out, peel off parchment paper, and cool on wire rack. Finish by dusting with icing sugar before serving.

Expert Tips for Mary Berry Dorset Apple Traybake

A few simple techniques can make your Mary Berry Dorset Apple Traybake even better. I have found that careful apple preparation and gentle mixing give the cake its soft texture, while the topping stays beautifully crisp after baking.

• Slice apples very thinly so they soften evenly without making the sponge heavy.
• Always toss with lemon juice to prevent browning and keep the apple slices looking fresh.
• For the best flavour, choose soft juicy apples such as Bramley apples, or use firm eating apples like Braeburn or Cox if preferred.
• Use a palette knife to spread gently and keep the batter level before adding the apples.
• Arrange the apples carefully to retain layered effect, then press apples lightly so they stay in place while baking.
• Scatter apples randomly instead of placing them in perfect rows for a more natural homemade look.
• Do not overmix the batter after combining the ingredients, as this helps keep the sponge light and creates a moist cake.
• If your apples are especially juicy, lightly toss apples in flour to help prevent sinking during baking.
• Finish with demerara sugar before baking for a delicious crunchy topping and a classic crunchy texture.

Serving Suggestions

How to serve Mary Berry Dorset Apple Traybake:

This Mary Berry Dorset Apple Traybake is best served warm as a comforting dessert, tea-time treat, or coffee-time cake. It is perfect for afternoon tea, family gatherings, or cosy autumn weekends. A light dusting of icing sugar and a creamy topping make every slice even more enjoyable.

• Serve with clotted cream for a rich and traditional finish.
• Add a spoonful of crème fraîche for a slightly tangy contrast.
• Dust lightly with icing sugar just before serving.
• Enjoy with a hot cup of English breakfast tea or freshly brewed coffee.
• Pair with vanilla ice cream for an extra-special comforting pudding.
• Slice into smaller squares for a family-friendly party or picnic snack.
• Serve as a simple homemade treat when feeding a crowd.

Storage

How to store Mary Berry Dorset Apple Traybake:

Room Temperature

• Let the cake cool completely before storing.
• Store in tin or an airtight container for up to 2 days.
• Keep it loosely covered with foil if stored in the baking tin.
• It is often even tastier overnight or the next day as the flavours settle.

Refrigerator

• Store in an airtight container for up to 5 days.
• The apples get softer after chilling, but the cake stays moist.
• Allow to come to room temperature or warm gently before serving.

Freezer

• Wrap individual slices or the whole cake tightly and freeze for up to 3 months.
• Thaw overnight in the refrigerator or at room temperature for a few hours.
• Warm in a low oven or microwave if you prefer to enjoy it warm. The top stays crisp best when reheated in the oven.

FAQs

Q: Can I use apples other than Bramley apples?

Yes. Cooking apples give the traditional flavour, but Braeburn apples, Cox apples, or other eating apples also work well. Firm apples hold their shape better during baking.

Q: What is the all-in-one method?

The all-in-one method means mixing most of the cake ingredients together in one bowl before baking. It is quick, simple, and perfect for beginner bakers.

Q: Why did my cake turn out dense?

The most common reason is overmixing the batter. Mix only until the ingredients are combined to keep the sponge light and tender.

Q: How do I get a crisp crunchy topping?

Sprinkling demerara sugar over the apples before baking creates a crisp, lightly caramelised finish. Bake until the top is golden for the best texture.

Q: Why did my apples sink into the cake?

Very thick or wet apple slices can cause apples sinking into the batter. Thin slices and an even layer apples arrangement help keep them near the surface.

Q: How do I know when the traybake is fully baked?

Use the skewer test by inserting a skewer into the centre of the cake. If it comes out clean or with only a few dry crumbs, the cake is ready.

Q: Can I make ahead?

Yes. This cake is an excellent make-ahead bake because the flavour develops after a day. Store it properly and enjoy it within a couple of days for the best taste.

Q: Can I freeze the traybake?

Yes. Once completely cooled, wrap it well and freeze for up to three months. Thaw fully before serving, and warm gently if you prefer.

Nutrition

The following nutrition information is an estimate based on one serving of this recipe. Actual values may vary depending on the ingredients used and portion size. The recipe provides approximately 341 calories per serving.

Nutrient	Amount Per Serving
Calories	341 kcal
Protein	5 g
Carbohydrates	47 g
Sugars	27 g
Fat	15 g
Saturated Fat	8 g
Fibre	3 g
Sodium	210 mg