Hello, my fellow mud-lovers! Diego here, and today we're getting our hands dirty with a true British classic that's as comforting as a hug from grandma: the Mary Berry Dorset Apple Traybake. This isn't just any apple cake; it's a buttery, tender sponge studded with sweet-tart apples and crowned with a sparkly demerara sugar crust that shatters with every bite.
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I remember my first attempt at this bake – I used Granny Smiths and skipped the resting time, and the cake turned out like a soggy brick. But hey, every failure is a chance to grow! Now, I'm sharing all my hard-earned wisdom so you can nail it on the first try. Whether you're a seasoned baker or a newbie with a whisk, this traybake is forgiving, flexible, and utterly delicious.
Why You'll Love This Recipe
About the Ingredients
225g (1¾ cups) self-raising flour
Self-raising flour gives the perfect rise. If you only have plain, add 2 tsp baking powder.
225g (1 cup) unsalted butter, softened, plus extra for greasing
Softened butter creams better. Use salted if that's all you have, but reduce added salt.
225g (1 cup + 2 tbsp) caster sugar
Caster sugar dissolves easily. You can use granulated, but the texture will be slightly coarser.
4 large eggs, at room temperature
Room-temperature eggs emulsify better, giving a lighter cake. Bring them out 30 mins ahead.
1 tsp vanilla extract
Pure vanilla adds depth. You can swap for almond extract for a nutty twist.
1 tsp ground cinnamon
Cinnamon is the classic pairing. Use Ceylon for a milder, sweeter spice.
500g (about 3-4) Bramley apples, peeled, cored, and sliced thinly
Bramleys are tart and cook down beautifully. If using eating apples like Gala, reduce sugar slightly.
2 tbsp demerara sugar
Demerara adds a crunchy topping. You can use turbinado or even crushed sugar cubes.
Tips & Tricks
Don't overmix the batter
Fold until just combined to keep the cake tender, not tough.
Distribute the apples evenly
Arrange them in a single layer on top of the batter to ensure even cooking.
Check for doneness
Insert a skewer into the center – it should come out clean and the top should be golden brown and springy to the touch.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat oven to 350°F (180°C). Grease a 9×13 inch (23×33 cm) traybake tin and line with parchment paper, leaving overhang for easy lifting.
2. Cream Butter and Sugar
In a large bowl, beat the softened butter and caster sugar until pale and fluffy (about 3-4 minutes). This incorporates air for a light crumb.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, adding a spoonful of flour if the mixture curdles. Stir in the vanilla extract.
4. Fold Dry Ingredients
Sift in the flour and cinnamon. Gently fold with a spatula until no streaks remain. Don't overmix – you want a smooth, thick batter.
5. Spread and Top with Apples
Pour the batter into the prepared tin and level the top. Arrange the apple slices in overlapping rows on top – they will sink slightly during baking.
6. Sprinkle Demerara
Evenly sprinkle the demerara sugar over the apples. This will create a delicious crunchy topping.
7. Bake to Perfection
Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean, and the top is golden brown and springy. The edges will pull away from the tin.
8. Cool and Serve
Allow to cool in the tin for 10 minutes, then lift out using the parchment and cool completely on a wire rack. Cut into squares and serve.
Delicious Variations
- Add a handful of chopped walnuts or pecans to the batter for extra crunch.
- Swap half the apples for pears for a different flavor profile.
- Drizzle with a simple icing made from powdered sugar and lemon juice for a sweet glaze.
How to Store Mary Berry Dorset Apple Traybake
Refrigerator
Store in an airtight container at room temperature for up to 3 days.
Freezer
Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating
Warm individual slices in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Q: Can I use eating apples instead of Bramley?
Yes, you can use eating apples like Granny Smith or Honeycrisp, but they are sweeter and hold their shape more. Reduce the caster sugar by 2 tablespoons to balance the sweetness.
Q: Why did my traybake sink in the middle?
Sinking often happens if the batter is overmixed or if the oven door is opened during baking. Mix until just combined and keep the oven closed until the minimum baking time has passed.
Q: Can I make this gluten-free?
Yes, substitute the self-raising flour with a gluten-free all-purpose blend that contains xanthan gum. The texture will be slightly different but still delicious.
Q: Do I need to peel the apples?
Peeling is recommended for a smooth texture, but if you like a rustic bite, you can leave the peel on. Just ensure they are thinly sliced for even cooking.
Now that you've got the secrets, it's time to bake! Grab your apples and get your hands dirty – I promise your kitchen will smell like heaven. Share your creations with me in the comments below!
Mary Berry Dorset Apple Traybake
A moist apple and cinnamon traybake with a crunchy demerara topping, perfect for tea time or dessert.
🧂 Ingredients
- 225g (1¾ cups) self-raising flour
- 225g (1 cup) unsalted butter, softened, plus extra for greasing
- 225g (1 cup + 2 tbsp) caster sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 500g (about 3-4) Bramley apples, peeled, cored, and sliced thinly
- 2 tbsp demerara sugar
📋 Instructions
- 1Preheat and Prep — Preheat oven to 350°F (180°C). Grease a 9×13 inch (23×33 cm) traybake tin and line with parchment paper, leaving overhang for easy lifting.
- 2Cream Butter and Sugar — In a large bowl, beat the softened butter and caster sugar until pale and fluffy (about 3-4 minutes). This incorporates air for a light crumb.
- 3Add Eggs and Vanilla — Beat in the eggs one at a time, adding a spoonful of flour if the mixture curdles. Stir in the vanilla extract.
- 4Fold Dry Ingredients — Sift in the flour and cinnamon. Gently fold with a spatula until no streaks remain. Don't overmix – you want a smooth, thick batter.
- 5Spread and Top with Apples — Pour the batter into the prepared tin and level the top. Arrange the apple slices in overlapping rows on top – they will sink slightly during baking.
- 6Sprinkle Demerara — Evenly sprinkle the demerara sugar over the apples. This will create a delicious crunchy topping.
- 7Bake to Perfection — Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean, and the top is golden brown and springy. The edges will pull away from the tin.
- 8Cool and Serve — Allow to cool in the tin for 10 minutes, then lift out using the parchment and cool completely on a wire rack. Cut into squares and serve.
Diego writes about urban gardening and DIY projects for small spaces, turning balconies and windowsills into green retreats. He shares hands-on tips for beginners and seasoned growers alike.
