Dorset apple traybake

Dorset apple traybake

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(174 ratings)

Prep: 20 mins Cook: 50 mins

Easy

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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Ingredients

  • 450g cooking apples (such as Bramley)
  • juice of ½ lemon
    Lemon

    Lemon

    le-mon

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

  • 225g butter, softened
    Butter

    Butter

    butt-err

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

  • 280g golden caster sugar
  • 4 eggs
    Eggs

    Egg

    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

    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

Method

  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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tastygaz's picture
tastygaz
12th Aug, 2017
5.05
Tried this in my new oven. Simply delicious and so easy to make, this is set to be a favourite. Perfect Autumn dish.
Elillybez
3rd Aug, 2017
I think my tray was too small... It has kind of exploded everywhere. Smells good though!
Sue dempsey
27th Jan, 2017
5.05
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
5.05
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!
smjcmd
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.
craftybeggar
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.
HTweedy
9th Oct, 2016
Too much mixture for the tray size recommended so currently watching the mix cook on the bottom of my oven! Last time didn't notice the tray size and used a standard baking sheet which turned out perfectly! :-(
lizleicester
3rd Oct, 2016
5.05
Felt obliged to cook this as I was in Dorset! It had to be dairy free so I used soya margerine instead of butter but no one could tell the difference and the result was delicious.
lizleicester
28th Sep, 2016
5.05
This was the cake of choice having found myself in Dorset with a lovely lot of Bramley windfall apples!! It had to be dairy free so I used Pure margarine instead of butter but you can't tell the difference...
HMIH
23rd Sep, 2016
5.05
I love this ....I add an extra small egg (so its not so stiff)...and cinnamon mixed spice and ginger and nutmeg ! I cook it for about 5 mins extra and is delicious !

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Sarah Mac
29th Apr, 2015
Do you really need to use four eggs, seems quite a lot?
goodfoodteam's picture
goodfoodteam
12th May, 2015
Hi Sarah Mac, thanks for your question, the quantities for this recipe are correct. 
ladybird151
6th May, 2014
Can you please tell me what the nutritional values are based on e.g. per 100g. Thank you.
goodfoodteam's picture
goodfoodteam
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.
sibby.p
2nd May, 2014
Does this freeze well? If not is there a similar traybake which would?
goodfoodteam's picture
goodfoodteam
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.
sibby.p
17th May, 2014
It was absolutely fine :-)
Lissybakes29
9th Apr, 2014
Hi can you tell me do you finish the layers on cake mix or apple?
goodfoodteam's picture
goodfoodteam
13th May, 2014
Hi there. The cake is finished with an apple layer, thanks.
Lissybakes29
8th Apr, 2014
Am a bit new to the whole baking thing I'm slowly finding my feet would love to try this recipe but just wandered is the top/finished layer cake or apple?

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Zoe t
27th Dec, 2016
5.05
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
kimpearce
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 :)
shirley1265
3rd Dec, 2014
5.05
replaced the butter with same weight in mashed avocado. MMM MMM. Delicious and a bit healthier too.
THE.CAPTAIN.1962's picture
THE.CAPTAIN.1962
22nd Nov, 2014
5.05
Use a small amount of honey and double the cinnamon. Serve hot with a good dollop of extra thick double cream. Mmmmmmmmmmmmmmmm
callym
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.
claire109
19th Aug, 2014
5.05
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!
sibby.p
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
tangerinarose
27th Mar, 2014
5.05
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......
Storeys100
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.
longtallj
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!

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