Dorset apple traybake

Dorset apple traybake

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(259 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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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 !
17th May, 2019
There isn’t any cinnamon in this recipe yet several People refer to it. By chance I sprinkled some on the top.
Frantic Flapjack
23rd Apr, 2019
I was looking forward to making this as apple cake is a favourite but I was a bit disappointed with the end result. I halved the sugar amount and the cake was quite crumbly and dry. I'm not sure whether halving the sugar amount would do this. The recipe called for layering the apple with the batter but I found the top layer dried out and so didn't slice very well. If I made again, I would cut the apple into small chunks and mix in with the batter before putting into the tin. It may make the whole cake more moist then.
trumpetgirl's picture
17th Nov, 2018
These are lovely. Like others, I only used 200g of sugar. I also added 1 tsp of cinnamon & 1/2 tsp mixed spice for a Christmas bake. A generous sprinkle of demerara on top gave it a fab finish. I did also add a couple of splashes of milk to make it a bit more spreadable.
10th Nov, 2018
Maria Beck
2nd Oct, 2018
Quick and easy cake to make. As others I reduced the sugar amount to 200g and it’s sweet enough. Very tasty.
26th Sep, 2018
made with stork for cakes and used 200g sugar as suggested by others which was definitely sweet enough. Used about 1/2 of lemon juice than suggested as that was all I had. Second batch currently in oven as first one gone in one day. Great simple recipe. Will maybe try adding cinnamon another time.
11th Sep, 2018
Great simple recipe. I didn't alter a thing but next time I would reduce the sugar as others have done, as it was very sweet. It also baked with a lovely slight chewy crisp on top. Went down very well with the family as a dessert and then left overs in lunchboxes.


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?
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.


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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