Mary Berry Dorset Apple Traybake Recipe – Classic British Apple Cake with Cinnamon
This Mary Berry Dorset Apple Traybake is a timeless British bake that’s perfect for cozy afternoons and crisp autumn days. Made with thinly sliced cooking apples, a simple all-in-one sponge batter, and a hint of cinnamon, it bakes into a soft, golden traybake that’s lightly spiced and beautifully moist. Ideal for sharing, this recipe is easy to prepare and tastes even better the next day. Serve it warm with custard or chilled with a dusting of sugar—it’s a comforting classic from one of Britain’s most beloved bakers.
Equipment
- 9x13-inch traybake tin
- Mixing bowl
- Electric mixer or whisk
- Measuring Cups and Spoons
- Knife and peeler
- Parchment paper
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 2 tsp baking powder
- 275g self-raising flour
- 4 large eggs
- 1 tsp ground cinnamon
- Zest of 1 lemon
- 550g Bramley apples, peeled, cored, and thinly sliced
- Optional: 50g sultanas, 25g flaked almonds, extra sugar for topping
Instructions
- Preheat oven to 180°C (160°C fan). Grease and line a 9x13-inch traybake tin with parchment.
- Peel, core, and thinly slice apples. Toss with lemon juice to prevent browning.
- In a large bowl, combine butter, sugar, flour, baking powder, eggs, cinnamon, and lemon zest. Beat until smooth using the all-in-one method.
- Spread half the batter into the prepared tin. Layer half the apple slices evenly over the batter.
- Repeat with remaining batter and apples. Sprinkle with sugar and flaked almonds if using.
- Bake for 45–50 minutes until golden and a skewer inserted comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Notes
- Use cooking apples like Bramley for soft texture and tart flavor.
- Don’t overload with apples—stick to the recommended amount to avoid sogginess.
- Optional add-ins like sultanas or almonds add texture and sweetness.
- Store in an airtight container for up to 3 days or freeze slices for up to 3 months.
- Serve warm with custard or cold with tea for a classic British treat.