When it comes to simple, homely, and utterly delicious bakes, few do it better than Mary Berry. Her Dorset Apple Traybake is the perfect example — soft, buttery sponge cake filled with juicy apples and a hint of cinnamon, baked to golden perfection. It’s the kind of comforting dessert that fills your kitchen with warmth and nostalgia, perfect for afternoon tea, cozy weekends, or even as a dessert with a dollop of cream.
Let’s recreate this British favorite step by step!
🍎 What Is a Dorset Apple Traybake?
Originating from the English county of Dorset, this traybake is a simple yet delightful apple cake. It’s baked in a rectangular tin (“traybake” style) rather than a round one, making it perfect for slicing and sharing.
The sponge is light and moist, the apple slices add a touch of tart sweetness, and the top turns beautifully golden and crisp. It’s rustic, easy to make, and pure comfort with every bite.
🧂 Ingredients You’ll Need
Here’s what you’ll need to make Mary Berry’s famous Dorset Apple Traybake (serves 12–15):
- 225g (1 cup) butter, softened
- 225g (1 cup) caster sugar (or granulated sugar)
- 3 large eggs
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1 tsp ground cinnamon (optional but delicious)
- 100ml (about ⅓ cup) milk
- 300g (2 ½ cups) self-raising flour
- 2 large cooking apples (such as Bramley or Granny Smith)
- A little demerara sugar, for sprinkling on top
Optional for serving:
- Custard, whipped cream, or vanilla ice cream 🍨
👩🍳 Step-by-Step Instructions
1. Preheat the oven
Set your oven to 180°C (350°F) and grease and line a 9×13-inch traybake tin (or similar size) with parchment paper.
2. Cream the butter and sugar
In a large mixing bowl, beat together the softened butter and sugar until pale and fluffy. You can use an electric mixer for this step.
3. Add eggs and vanilla
Beat in the eggs, one at a time, along with the vanilla extract. If the mixture starts to curdle, add a tablespoon of the flour to bring it back together.
4. Mix the dry ingredients
Sift the flour, baking powder, and cinnamon (if using) into the bowl. Gently fold everything together, adding the milk gradually until you have a smooth, soft batter.
5. Prepare the apples
Peel, core, and thinly slice the apples. Mary Berry often recommends tossing them in a little lemon juice to prevent browning.
6. Assemble the traybake
Spoon half the batter into your prepared tin and spread it out evenly. Arrange half the sliced apples on top. Then, add the remaining batter and spread it gently. Finally, layer the rest of the apples on top, pressing them slightly into the surface.
7. Add the finishing touch
Sprinkle demerara sugar over the top — this will give a lovely crunch and caramelized finish once baked.
8. Bake
Bake for 40–45 minutes, or until the cake is golden brown and springs back when lightly touched. A skewer inserted into the center should come out clean.
9. Cool and serve
Let the traybake cool in the tin for about 10 minutes before transferring to a wire rack. Cut into squares or slices, and serve warm or at room temperature.
🍏 Tips for the Perfect Dorset Apple Traybake
- Use tart apples like Bramley or Granny Smith — they balance the sweetness beautifully.
- Don’t overmix the batter; fold gently to keep the sponge light.
- Add a twist: A pinch of nutmeg or clove adds warmth and depth.
- For extra moistness: Add a tablespoon of sour cream or yogurt to the batter.
- Make it gluten-free: Use self-raising gluten-free flour and a touch of xanthan gum.
🍽️ How to Serve
This traybake is incredibly versatile! Enjoy it:
- Warm with custard for dessert 🍮
- Cold with a cup of tea ☕
- Topped with cream or ice cream for a little indulgence 🍦
It’s equally delicious fresh out of the oven or the next day when the flavors have deepened.
🕒 Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Fridge: Keeps for up to 5 days if covered tightly.
- Freezer: Freeze individual slices (wrapped well) for up to 3 months. Thaw at room temperature and warm before serving.
💡 Variations to Try
- Apple & Raspberry Traybake: Add a handful of fresh raspberries for a tangy twist.
- Spiced Apple: Increase cinnamon and add ginger for a festive flavor.
- Apple & Almond: Sprinkle flaked almonds on top before baking for extra crunch.
- Apple & Caramel: Drizzle caramel sauce over the top once baked.
❤️ Why We Love This Recipe
Mary Berry’s Dorset Apple Traybake is the perfect example of how simplicity can be extraordinary. It doesn’t rely on fancy techniques — just wholesome ingredients, traditional methods, and the comforting taste of baked apples in buttery cake.
Whether served for a Sunday afternoon treat or at a family gathering, it never fails to impress. Plus, it’s an easy bake even beginners can master — no special equipment or skills required.
📋 Quick Recap
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Serves: 12–15
- Main Ingredients: Apples, butter, sugar, flour, cinnamon
- Flavor Profile: Sweet, buttery, spiced apple
- Texture: Moist sponge with crisp, golden top
✨ Final Thoughts
If you’re after a comforting, crowd-pleasing bake that’s as easy as it is delicious, Mary Berry’s Dorset Apple Traybake is the one to try. It’s classic British baking at its best — simple, flavorful, and full of charm.
So preheat your oven, grab a few apples, and fill your home with the heavenly scent of this timeless treat. 🍏💛
Mary Berry Dorset Apple Traybake Recipe
Ingredients
Method
- Set your oven to 180°C (350°F) and grease and line a 9×13-inch traybake tin (or similar size) with parchment paper.
- In a large mixing bowl, beat together the softened butter and sugar until pale and fluffy. You can use an electric mixer for this step.
- Beat in the eggs, one at a time, along with the vanilla extract. If the mixture starts to curdle, add a tablespoon of the flour to bring it back together.
- Sift the flour, baking powder, and cinnamon (if using) into the bowl. Gently fold everything together, adding the milk gradually until you have a smooth, soft batter.
- Peel, core, and thinly slice the apples. Mary Berry often recommends tossing them in a little lemon juice to prevent browning.
- Spoon half the batter into your prepared tin and spread it out evenly. Arrange half the sliced apples on top. Then, add the remaining batter and spread it gently. Finally, layer the rest of the apples on top, pressing them slightly into the surface.
- Sprinkle demerara sugar over the top — this will give a lovely crunch and caramelized finish once baked.
- Bake for 40–45 minutes, or until the cake is golden brown and springs back when lightly touched. A skewer inserted into the center should come out clean.
- Cool and serve
- Let the traybake cool in the tin for about 10 minutes before transferring to a wire rack. Cut into squares or slices, and serve warm or at room temperature.
Notes
- Use tart apples like Bramley or Granny Smith — they balance the sweetness beautifully.
- Don’t overmix the batter; fold gently to keep the sponge light.
- Add a twist: A pinch of nutmeg or clove adds warmth and depth.
- For extra moistness: Add a tablespoon of sour cream or yogurt to the batter.
- Make it gluten-free: Use self-raising gluten-free flour and a touch of xanthan gum.