Mary Berry Dorset Apple Traybake

The first time I made this, I sliced the apples too thick and layered them like lasagna—thinking the more fruit, the better. What I got was a cake that refused to rise, apples that stayed firm, and a soggy base that needed a spoon to serve.

So I went back, thinned the apple slices properly, kept the layers light, and let the cinnamon do the talking. The second try? A golden, softly spiced traybake that held together beautifully, the apples baked just enough to melt in your mouth without turning to mush.

This is the traybake I pull out when the weather turns cool, apples start gathering on the kitchen counter, and I want something cosy with my tea. It’s easy, smells like autumn, and tastes even better the next day.

A Few Reasons This Just Works

• The batter is simple—all-in-one—yet still bakes up light and tender.
• Layering the apples gives you a bite of soft fruit in every slice without weighing it down.
• Light muscovado sugar adds depth without overpowering the apples.
• The touch of cinnamon turns it from “apple cake” into something that feels seasonally perfect.

Most apple cakes end up either too wet or too bland. This one stays balanced—light sponge, juicy fruit, gentle spice. Serve it warm with cream or cold with a cuppa. It holds up either way.

Ingredients + Why They Matter

• Butter (225g) – Gives richness and helps the cake stay moist. Room temp is key for mixing.
• Cooking apples (550g) – Bramleys are ideal. Sharp enough to cut the sweetness and soft enough to melt into the sponge.
• Lemon juice (½ lemon) – Stops browning and adds a little tart lift.
• Light muscovado sugar (225g) – Adds caramel notes that pair beautifully with the cinnamon and apples.
• Self-raising flour (300g) – Keeps it fluffy without needing extra baking soda.
• Baking powder (2 tsp) – Extra lift, which helps balance the weight of the fruit.
• Cinnamon (1 tsp total) – Split between the batter and the middle layer. Warm and comforting.
• Eggs (4 large) – Helps bind and lift the cake.
• Milk (1 tbsp) – Just a touch to loosen the batter.
• Icing sugar (to dust) – Optional, but it adds a lovely finish once cooled.

Making It Yours (Without Ruining It)

• Want it less sweet? You can cut the sugar down to 200g if your apples are mild.
• No muscovado? Use soft light brown sugar—it’s a fine swap, but muscovado gives more depth.
• Different apples? I’ve tried it with Cox and Russet. Still lovely, but not quite as melty as Bramleys.
• Add-ins? A handful of sultanas or chopped walnuts can be stirred into the batter—but don’t go overboard.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Cake didn’t rise	Apple slices too thick and heavy	Slice apples thin and keep layers light
Apples stayed firm	Used dessert apples like Gala	Stick to Bramleys or another soft cooking apple
Batter sunk in middle	Overloaded with fruit or underbaked	Weigh your fruit and check with a skewer
Cake stuck in the tin	Didn’t line the tray fully	Always line with parchment—even up the sides

How to Make Mary Berry’s Dorset Apple Traybake

1. Prep the oven and tin
   Preheat to 180°C (fan 160°C) / 350°F / Gas 4. Grease a 30 x 23cm traybake tin and line with baking parchment.
2. Slice the apples
   Quarter, peel, core, and thinly slice the apples. Toss with lemon juice in a shallow dish to stop browning.
3. Make the batter
   In a large bowl, combine the butter, sugar, flour, baking powder, ½ tsp cinnamon, eggs, and milk. Beat with an electric whisk for about 2 minutes until light and smooth.
4. Layer the cake
   Spread half the batter in the tin. Lay half the apple slices over the top. Sprinkle with remaining cinnamon. Gently spread the rest of the batter on top and press in the remaining apple slices.
5. Bake
   Bake for 40 minutes, or until golden, risen, and firm to the touch. A skewer should come out clean. Cool in the tin for 10 minutes before turning out.
6. Finish and serve
   Dust with icing sugar once completely cool. Serve warm or at room temperature.

Tips From My Kitchen

• I use a serrated knife to cut this traybake—it gives cleaner slices, especially when it’s still a little warm.
• If your apples are particularly juicy, pat them dry after slicing to avoid excess moisture.
• I store mine in the tin, loosely covered with foil. Keeps the top from going too soft overnight.
• This traybake is even better the next day. The flavours settle and the apples get even softer.

Storage + Serving

• Room temp: Keeps in an airtight tin for 3 days. Best on day two.
• Fridge: Keeps 4–5 days, but let it come to room temp before eating.
• Freezer: Wrap slices in cling film and freeze up to 3 months. Thaw at room temp or reheat gently.

To serve: Lovely on its own, but especially good warm with clotted cream, vanilla ice cream, or a dollop of crème fraîche.

FREQUENTLY ASKED QUESTIONS

Q: Can I use eating apples instead of Bramley?
You can, but they won’t soften the same way. Bramleys break down and create a tender texture. If you do use dessert apples, slice them thinner and expect more bite.

Q: Can I make this in a round tin?
Technically yes, but a traybake tin gives better apple distribution and more even baking. A round tin may need extra time.

Q: Why did my traybake sink in the middle?
Usually from too much fruit, underbaking, or opening the oven too early. Stick to the recipe amounts and avoid peeking in the first 30 minutes.

Q: Can I double this for a crowd?
Yes, but use two trays rather than one big one to avoid uneven baking.

Q: Is it best served warm or cold?
Both work. Warm is more comforting, cold is better for packed lunches or make-ahead bakes.

Try More Recipes:

• Mary Berry Gingerbread Traybake
• Mary Berry Iced Chocolate Traybake
• Mary Berry Date And Walnut Traybake
• Mary Berry Carrot Cake Traybake