Dorset apple traybake

Dorset apple traybake

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(178 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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22nd Mar, 2012
Very easy to make and tasted great. I baked it in a round cake tin and it turned out fine (had to cook it for about an hour though to get it cooked in the middle).
17th Mar, 2012
Juno, I tried this recipe with frozen apples and it was a little wet! You could try making the mix a bit dryer perhaps with a little more flour? Despite it being wet, it was still lovely. I cooked it for an extra 10 minutes. A favourite with all the family, including young grandchildren ages 2 and 3.
19th Feb, 2012
I made this for my godson's 2nd birthday and everyone enjoyed it. I sprinkled the mixture with granulated sugar which gave it a lovely golden crust. Will definitely be baking this again.
9th Feb, 2012
february 2012 made it on the weekend Fabulous cake so moist great with a dollop of cream / and ice cream wonderful indulgence!!! family loved it too thank you for such a great recipe
7th Feb, 2012
I have just made this recipe for the first time. It's wonderful! I am now living in Rio de Janeiro where Bramley apples don't seem to be available so I substituted Granny Smiths. Obviously Bramleys would be better but there is enough flavour in the Granny Smiths to get away with it. The only problem is that I think I will eat this too quickly and put on weight!
30th Jan, 2012
would frozen apples be too wet for this recipe, I have a freezer packed with apples and it sounds a great recipe.
2nd Jan, 2012
Lovely recipe, moist and tasty. Will definitely be making again.
cynthiaaa's picture
30th Dec, 2011
very tasty, easy and quick to make! :) i had some problems with layering the dough and the apples as the dough is thick, but it came out really good! :)
12th Dec, 2011
Made this a few times and have gradually adapted: found the batter more like dough than cake mix the first time but the basic recipe is fine. My advice: use a bigger tin as all that baking powder can cause overflows, soak 100g raisins in teacupful of apple juice, and add any leftover juice to the mix, 1 tsp of cinnamon and 1 of mixed spice, and about 100g extra of apples. Then bake for an extra 20 minutes, as the batter will be a lot wetter. Yum!
17th Nov, 2011
Have made this recipe several times and everybody loves it. made it last time with dark muscavado sugar but only 220gms and it tasted of toffee apples, Always make with wholemeal self raising flour too. Great warm woth ice cream or cold in lunch boxes.


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