This Mary Berry Spiced Dorset Apple Traybake is a delicious, moist cake packed with the warm flavours of cinnamon and soft, juicy apples. Perfect for tea-time, coffee breaks, or as a comforting autumn dessert, this traybake is simple to make and tastes even better served warm with clotted cream or crème fraîche.
The combination of tender apple slices, light muscovado sugar, and a hint of spice makes this an irresistible apple cake that’s perfect for using up a glut of seasonal apples, especially Bramley apples.
Ingredients Needed
For the traybake:
- 225g (8oz) butter (room temperature), plus extra for greasing
- 550g (1 1/4lb) cooking apples (such as Bramley)
- Juice of 1/2 lemon
- 225g (8oz) light muscovado sugar
- 300g (10oz) self-raising flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 4 large eggs
- 1 tbsp full-fat or semi-skimmed milk
- Icing sugar, to dust
Special Equipment:
Traybake tin (30 x 23cm / 12 x 9in, 4cm / 1 1/2in deep)
How To Make Mary Berry Spiced Dorset Apple Traybake
- Prepare the oven and apples: Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Grease the traybake tin with butter and line it with baking parchment. Quarter, peel, core, and thinly slice the apples, then place them in a shallow dish. Toss with the lemon juice to prevent browning and add extra juiciness.
- Make the cake batter: In a large mixing bowl, combine the butter, muscovado sugar, flour, baking powder, 1/2 teaspoon of cinnamon, eggs, and milk. Using an electric hand whisk, beat the mixture for about 2 minutes (or use a wooden spoon and mix for 3 minutes) until smooth and light.
- Layer the apples and cake batter: Spoon half the cake mixture into the prepared tin and spread it evenly. Arrange half the apple slices on top and sprinkle over the remaining 1/2 teaspoon of cinnamon. Spread the remaining cake mixture on top, smoothing it carefully with a palette knife. Scatter the remaining apple slices over the surface and gently press them into the batter.
- Bake the traybake: Bake for 40 minutes, or until well risen and golden brown. The cake should feel spongy yet firm, and the apples should be soft. Let the cake cool in the tin for 10 minutes, then loosen the sides with a palette knife, turn it out, peel off the parchment, and cool on a wire rack.
- Finish with icing sugar: Once completely cooled, sift icing sugar over the top before serving.
Recipe Tips
- Use thinly sliced apples: If the slices are too thick, they won’t soften properly during baking.
- Layer carefully: When adding the second layer of cake batter, use a palette knife to spread it gently so the apple slices stay in place.
- Best apples to use: Bramley apples work best as they become soft and slightly tangy when baked, balancing the sweetness of the cake.
- Serving suggestion: Enjoy warm with clotted cream, crème fraîche, or a scoop of vanilla ice cream.
How To Store Leftovers
Storing at room temperature: Keep the traybake in an airtight container for up to 3 days.
Refrigerating: Store in the fridge for up to 5 days, bringing it to room temperature before serving for the best texture.
Freezing: Wrap individual slices in cling film and freeze for up to 3 months. Thaw at room temperature before serving.
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