Dorset apple traybake

Dorset apple traybake

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(174 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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21st Aug, 2013
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.
23rd Jul, 2013
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.
23rd Jul, 2013
only had two eggs so used half the amounts stated and substituted butter for extra virgin olive oil and the result was perfect!
27th Aug, 2013
how much oil did you use?
20th Jun, 2013
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.
15th May, 2013
Have mayed this many times.... It's also del. With fresh rasberries, blueberries, and strawberries....
9th Apr, 2013
I've got this cooking in the oven at the moment but I've had to leave it in for another 10 mins as the middle wasn't cooked. I'm having to bake it in a halogen oven though, so maybe this is the problem? Also I found the mix was really really heavy, is it supposed to be like this or have I done something wrong? Help me!! It looks so delicious I really want to get it right :)
1st Apr, 2013
Easy and absolutely delicious with custard. Love the slightly sour apples against the sweet sponge and the way it brown and crisps up on sides and top makes it more than moreish. For those advocating spice, dried fruits, booze etc...less is more!
KochinVeronica's picture
1st Mar, 2013
This cake is OMG....awesoomeee!
27th Jan, 2013
The apple makes this nice and moist. Little bit too sweet for me so I'd probably put in slightly less sugar next time. I didn't have the correct tray for baking this in so I used a square cake tin, which made it more of a deep cake than a tray bake but it was fine - I just cooked it on a lower heat for longer. Very tasty though and a nice way to use up the glut of Bramleys.


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