Dorset apple traybake

Dorset apple traybake

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(285 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…

  • 225g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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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Saranya's picture
3rd Jul, 2020
Great recipe, just made it today and came out amazing. I just used normal supermarket apples and came out soft and juicy inside the cake without going mushy or sinking. I made my own caramel sauce to go with it to add more sweetness to it
2nd Jul, 2020
i made this cake just a couple of hours ago. i added some cinnamon to the apples but apart from that i followed the instructions. it was quite simple to make and i'm very happy with the results: tastes good, nice colour to it. great recipe.
Annette Hoffmann's picture
Annette Hoffmann
27th Jun, 2020
I really want to love this but I’ve made it three times (with various adjustments to oven, tray, temperature, method) but it never fully bakes and sinks in the middle. Beginning to think it’s my oven although this hasn’t happened with other recipes (they weren’t tray bakes though). Still very tasty but not something I’d give to people due to the unsightly sunken middle
5th May, 2020
I am very happy that I have tried this cake this morning for my breakfast. I used 180g of sugar and 100g of olive oil instead of butter. Also I have added some frozen blueberries. As some of reviews suggest it might be good to have a hint of cinnamon, but even without cinnamon the result was great. It is very easy to make and very satisfying. I will make it again!
18th Apr, 2020
Delicious cake. The batter was really thick and made a very deep cake. I think it could have done with more apples in each layer but really grate as it was. Went perfectly with a cup of tea and for desert as a load of custard.
17th Apr, 2020
A very tasty and simple to make cake! I used Granny Smith's and originally thought the apple to batter ratio was quite uneven - I had tumps of sliced apples. The cake mix was very thick and the most challenging part was spreading it in the tin and over the apples. But end result was delicious especially with a little too drizzle of double cream.
donna_wowee's picture
1st Apr, 2020
This was absolutely delicious - the thin apple slices end up like a sweet jam! I made it with my 7yr old boys and the whole family thought it was a winner - we had some left over apples to use out of the fruit bowl. We didn’t have a suitable tin for a traybake so used two 1lb cake tins - great idea as now have a cake in the freezer for next week!
laffingnomi's picture
16th Nov, 2019
Super recipe, results in a delicious and flavoursome cake, might reduce sugar next time based on previous comments but will definitely be making this again.
7th Oct, 2019
I used some left over baked apples instead of raw. I also only added 250g, then I saw all the comments about only putting in 200!! It was very sweet when still hot but was fine when cool! Delicious & moist!
Mandy Skeggs's picture
Mandy Skeggs
21st Sep, 2019
Have made this several times and the only adaptation I have done is to put all of the mixture in the tray and push the sliced apples into it , the mixture rises around the apple , perfect !


Annette Hoffmann's picture
Annette Hoffmann
6th Jun, 2020
This didn’t cook through at all. I covered top with cling film and cooked for further 30 min but still cake came out raw in the middle. It must be my oven. Every recipe I try to bake needs at least 20 minutes longer (even cooking chipolatas!) is there anything I can do? I’m living in a rented shared flat so a new oven is impossible to get) Thanks so much!
Marie S.'s picture
Marie S.
29th Apr, 2020
Hi there Sorry, silly question. But how should the apples be cut? Should they be finely chopped, or slices?! Just wondering how big the chunks should be. Thanks so much!
Esther_Deputyfoodeditor's picture
30th Apr, 2020
Hey, Esther from the food team here! the apples should be thinly sliced! Thanks for your question!
17th Apr, 2020
Has anyone made this with eating apples please?
Esther_Deputyfoodeditor's picture
20th Apr, 2020
Hey, Esther from the food team here! You could certainly make this with eating apples, any would work although id particularly recommend a Granny Smith. Thanks for your question!
27th Sep, 2018
Is the size of the baking tin correct? Seems much too small - no wonder people have it exploding or having enough to make cup cakes with!
goodfoodteam's picture
3rd Oct, 2018
Thanks for your question. We have recently re-tested this and it is the correct size of tin. However if the tin is very shallow, you may need to use a larger one.
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?


16th Sep, 2019
200g for sugar is more than enough, 1/4 tsp salt and 1 tsp cinnamon
19th Mar, 2019
I baked this in a traybake tin (33 x 23 x 6 cm (13" x 9" x 2.5") and it came out perfectly. I used an angled palette knife to carefully spread the mix. I added 1/2tsp vanilla paste to the sliced apples. As others have done I changed the sugar, 150g golden caster and 50g light Muscovado and I added 50g ground almonds. 4 medium eggs worked perfectly. Cooked for 45 minutes at the same temperature on middle oven shelf. The cake turned out great and a big hit!
mia monkey's picture
mia monkey
26th Aug, 2018
Loved the flavour but for very fierce ovens like mine reduce the heat to about 150C for around 30mins. Do NOT use a fan oven if your oven is fierce my cake ended up quite burnt on the side and bottom. Other than that tastes great!
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!


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