Dorset apple traybake

Dorset apple traybake

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(159 ratings)

Prep: 20 mins Cook: 50 mins


Cuts into 16 pieces
Simple-to-whip-up apple cake that can be cut into bars or squares for a tea time treat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal285
  • fat13g
  • saturates8g
  • carbs39g
  • sugars23g
  • fibre1g
  • protein4g
  • salt0.66g
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  • 450g cooking apples (such as Bramley)
  • juice of ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 225g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 280g golden caster sugar
  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp vanilla extract
  • 350g self-raising flour
  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • demerara sugar, to sprinkle

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  1. Heat oven to 180C/fan 160C/gas 4. Butter and line a rectangular baking tin (approx 27cm x 20cm) with parchment paper. Peel, core and thinly slice the apples then squeeze the lemon juice over. Set to one side.

  2. Place the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the demerara sugar. 3 Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of tin and remove paper. Cut into bars or squares.

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Comments (211)

leppie's picture

This was delicious and moist - will definitely make this again, as the kids loved it.

Mitzi13's picture

Easy and delicious! After reading other comments, here is my version: substitute 50g of flour with ground almonds; use vanilla paste instead of essence for a richer flavour; mix the apples into the cake mixture, but retain some slices to place on top as decoration; finish with a light apricot jam glaze instead of the Demarara sugarAnd definitely less sugar t Han recipe suggests, especially if you are using dessert apples instead of Bramleys (we have lots of dessert windfalls!)

Cookie Jane's picture

My cake is in the oven as I am sending this, it smells divine Oops I forgot to put the baking powder in - but as it has four eggs in it I don't think that will be a problem, it looks ok anyway rising well :-)

Silver Cook's picture

SO easy to make and sponge was so light, great result!!

Silver Cook's picture

So easy and beautiful result!

Silver Cook's picture

So easy to make and beautiful result!

emdunn07's picture

Baked this today I was a bit concerned as the mixture was so stiff it was difficult to spread it in the tin however I need not of worried it was fantastic - I am trying to resist eating what is left of it before my husband gets to try it! I also sprinkled cinnamon and the demarara sugar on top which was lovely. I too did not have the right size tin so I used a bigger rectangular tin and divided it off with the greaseproof paper I was using to line the tin. Will definitely be making it again.

lizleicester's picture

Delicious cakey pudding which we had hot, warm and cold till it was all gone! Used 600g of barely ripe windfall Bramleys which produced 450g fruit having peeled and cored them. Loved having the sharp fruit in an otherwise v sweet cake.

vickiejamieson's picture

So nice and so simple.

Lulumammy3's picture

Used cooking apples and eating apples also added cinnamon. Fabulous ... Half gone already. Will be making this again!

purpleelisabeth's picture

Very good cake! Used plenty of apples in the middle and it was very appley, lovely crunchy topping, and the family loved it too. Great still warm from the oven with a scoop of ice cream.

janw's picture

I have now made this several times and we have really enjoyed it. I use soft margarine rather than butter, and my lemon usually comes out of a bottle. I have passed the recipe on to other people who have tried it and enjoyed it. I would thoroughly recommend it

sammarie's picture

A nice, dense cake with a subtle flavour - I subsituted 50g of flour for grounds almonds and added 1tsp of cinnamon (though next time I'd add a little more). I also reduced the sugar by 50g and the cake was still sweet. I removed it from the oven after 50 mins as the edges of the apple had started to burn - most of it is cooked perfectly but the centre sunk and is a little too moist.

bininbe's picture

We used mostly wholemeal self-raising and soya baking margarine with excellent results. A really good bake for back-to-school snacks, holds its shape well when sliced.

JP's picture

Made this cake with margarine instead of butter and used a slightly smaller square tin as I didn't have a tin the right size. The results were delicious and will make again using apples from my garden.

Singstar999's picture

I'm afraid I can't agree with all the enthusiastic comments about this tray bake. Cooked it yesterday and it was not very good at all. Very dense texture and the proportion of apple to cake didn't seem right, not enough apple, although I weighed all the ingredients and followed the recipe exactly.

shetlandgirl123's picture

Just finished the last slice of this. It's delicious! We added a teaspoon of mixed spice to the apples and used ordinary eating apples since we didn't have cooking ones.

bartoloc's picture

only had two eggs so used half the amounts stated and substituted butter for extra virgin olive oil and the result was perfect!

beadyface's picture

how much oil did you use?

gengenjones's picture

Have made this three times already - deliciously light gorgeous for afternoon tea in the garden or as dessert. Have made it without any fruit also and that makes it a simple cake but just as yummy.

last edited: 16:38, 21st Jun, 2013


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