Dorset apple traybake

Dorset apple traybake

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(184 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 eggs



    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

    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


  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, questions and tips

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1st Dec, 2017
I was really pleasantly surprised by this one, definitely saving as a favourite. Wonderful with a cup of tea. The only thing I changed was to reduce the sugar (to about 200g) and it was perfectly sweet enough for me. It did take longer to bake for me than the time specified, but I think everyone should bear in mind that if you're using baking tins that vary in size or shape to the one specified above, that will affect how dense your your cake is and how long it will take to bake through. Also the mixture was indeed thick but I still was able to spread it around with the back of a spoon where needed so it wasn't a major issue for me (and as one commenter said, it needs to be thick to hold up the weight of the apples).
18th Oct, 2017
Lovely traybake. Not sure why it is called a 'Dorset' traybake though: Bramleys originally come from Nottinghamshire!
17th Sep, 2017
Great simple and easy recipe, would definitely make again, had no problems. Might add some spices next time.
2nd Sep, 2017
Always find I have to leave it in a bit longer as it can still be soggy in the middle. Works great with pears too
tastygaz's picture
12th Aug, 2017
Tried this in my new oven. Simply delicious and so easy to make, this is set to be a favourite. Perfect Autumn dish.
3rd Aug, 2017
I think my tray was too small... It has kind of exploded everywhere. Smells good though!
Sue dempsey
27th Jan, 2017
So quick and easy. Tastes good. Eat half and freeze the other but do it quick or it will be gone!
Zoe t
27th Dec, 2016
This is a wonderful recipe, one which I've come back to time and time again for 3 years now. However, I sometimes reduce the sugar as there's a lot in the recipe (I notice no difference) and it takes longer to cook than suggested. However, still great!!!!! A note: the batter is MEANT to be thick. It has to be to support the weight of the apples!!! So many people have commented about this!
7th Nov, 2016
I made a half quantity in a 6" square tin and it cut into six bars, so ideal size for a family meal plus leftovers. It needed a couple of splashes of milk to loosen it and some ginger or cinnamon, but was a nice pudding to help get through the windfall Bramleys. I would make it again.
6th Nov, 2016
Cooked this in a 34 x 24 x 2.5cm tin in a non-fan oven and it worked out perfectly. Only added 200gm sugar, not tasted yet so not sure how it'll be but it looks and smells lovely. Chopped the apples into small chunks and just stirred them in and, as other have said, added a splash of milk to loosen the mix a bit. Also added 2 tsp cinnamon and some freshly grated nutmeg. Hope it tastes as good as it looks.


26th Jan, 2018
Can I make this using a large Pyrex dish?
goodfoodteam's picture
29th Jan, 2018
Thanks for your question. You can but you will need to adjust the cooking time if proportions are different.
Sarah Mac
29th Apr, 2015
Do you really need to use four eggs, seems quite a lot?
goodfoodteam's picture
12th May, 2015
Hi Sarah Mac, thanks for your question, the quantities for this recipe are correct. 
6th May, 2014
Can you please tell me what the nutritional values are based on e.g. per 100g. Thank you.
goodfoodteam's picture
13th May, 2014
Hi there. The nutrition is per serving, so for this cake, it would be for 1/16th of the cake, as the cake cuts into 16, thanks.
2nd May, 2014
Does this freeze well? If not is there a similar traybake which would?
goodfoodteam's picture
13th May, 2014
Hi there. The cake would freeze well, although the apple may become slightly mushy once defrosted, this won't affect the taste though.
17th May, 2014
It was absolutely fine :-)
9th Apr, 2014
Hi can you tell me do you finish the layers on cake mix or apple?


Zoe t
27th Dec, 2016
1.The batter is MEANT to be thick. It has to be to support the apples!! It layers fine!! 2. Don't chop your apples too thinly, make them chunks. Otherwise they turn into purée when cooked. 3. I personally reduce the sugar and notice no difference when I do. 4. It takes far longer than stated to cook, in my oven over an hour. 5. Make this!! It's delicious hot or cold, and it's a recipe I've used for years :)
kimpearce's picture
16th Mar, 2015
I halved the sugar in the recipe and used golden caster sugar, dairy free sunflower spread and gluten free flour. It was delicious, plenty sweet enough and lovely warm :)
3rd Dec, 2014
replaced the butter with same weight in mashed avocado. MMM MMM. Delicious and a bit healthier too.
THE.CAPTAIN.1962's picture
22nd Nov, 2014
Use a small amount of honey and double the cinnamon. Serve hot with a good dollop of extra thick double cream. Mmmmmmmmmmmmmmmm
9th Nov, 2014
Beautiful firm mixture which made layering simple. Added 1tsp cinnamon to mixture rather than to apples. Cane out light and moist, easy to cut for bake sale too.
19th Aug, 2014
I used a soft dark brown sugar, as it was the only one I had in the cupboard at the time. Gave the cake a lovely caramel taste....very more-ish!
17th May, 2014
This freezes well. Also I used Granny Smith apples & doubled the lemon juice, the result was really tangy. Yum!
tangerinarose's picture
27th Mar, 2014
I usually add cinnamon and chop the apples into smaller pieces that I mix in rather than layering. Yum! The recipe is versatile enough that I have swapped out the apples for other fruits such as bananas, kiwi, and even blueberries. It comes out lovely every time! I have used a deep 20cm square tin and left it to cook for 15-20 min longer and that works too......
21st Oct, 2013
If you're using eating apples, you can add more lemon juice plus some grated zest - this also thins the mix and makes it easier to spread. The overall result is improved by leaving gaps between pieces of apple.
12th Oct, 2013
I also added blackberries, used apples from garden which are eating apples so next time will use less sugar. It was quite sweet but excellent, served with cream and ice cream and I would imagine good with custard too!