This Mary Berry Apple Cake Traybake is a moist and easy recipe, which is made with fresh apples and butter. It’s the perfect teatime treat for a crowd, ready in about an hour.
Mary Berry Apple Cake Traybake Ingredients
- 350g (1 ½ cups) butter, softened, plus extra for greasing
- 350g (1 ¾ cups) caster sugar
- 450g (3 ½ cups) self-raising flour
- 2 teaspoons baking powder
- 6 large eggs
- 4-5 firm eating apples (such as Braeburn or Gala)
- 3 tablespoons demerara sugar, for the topping
How To Make Mary Berry Apple Cake Traybake
- Prep the Oven and Tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 30cm x 23cm (12in x 9in) traybake or roasting tin and line the base and sides with baking parchment.
- Make the Batter: In a very large bowl, place the softened butter, caster sugar, self-raising flour, baking powder, and eggs. Using an electric mixer, beat all the ingredients together using the “all-in-one” method until the mixture is well blended and smooth.
- Add the Apples: Peel, core, and chop the apples into small, 1cm (½ inch) chunks. Gently fold the apple pieces into the cake batter with a large spatula until they are evenly distributed.
- Assemble and Bake: Spoon the mixture into the prepared tin and spread it out evenly, levelling the surface. Sprinkle the demerara sugar evenly over the top of the batter. Bake in the preheated oven for 35–45 minutes, or until the traybake is golden, well risen, and a skewer inserted into the center comes out clean.
- Cool the Cake: Let the traybake cool completely in the tin before lifting it out using the baking parchment and cutting it into squares.
Recipe Tips
- What are the best apples for a traybake? It’s best to use a firm eating apple that will hold its shape during baking, such as a Braeburn, Gala, or Cox. Cooking apples like Bramleys can become too mushy in a thinner traybake.
- How do you keep the apple from sinking? A great trick is to toss the chopped apples in a couple of tablespoons of the measured flour mixture before folding them into the batter. This light coating helps them stay suspended in the cake as it bakes.
- Can I make this ahead of time? Yes, this traybake stores beautifully. Keep it in an airtight container at room temperature (or in the tin, well-covered), and it will stay moist and delicious for 3-4 days.
- How do you get a crunchy sugar topping? The demerara sugar is the secret! Sprinkling this coarse, light brown sugar over the batter before baking is what creates the signature sweet and crunchy crust that is a hallmark of this classic cake.
What To Serve With Apple Cake Traybake
This traybake is perfectly delicious on its own and is ideal for bake sales, picnics, or afternoon tea. For a simple dessert, serve a warm square with:
- A generous pouring of hot, creamy custard
- A dollop of thick clotted cream or crème fraîche
- A simple scoop of good quality vanilla ice cream
How To Store Apple Cake Traybake
- Room Temperature: Store the cooled traybake, uncut in its tin or cut into squares in an airtight container. It will stay moist for 3 to 4 days.
- Freeze: Wrap the cooled traybake (either whole or in individual squares) well in cling film and a layer of foil. It can be frozen for up to 3 months. Thaw fully at room temperature before serving.
Apple Cake Traybake Nutrition Facts
- Serving: 1 square (1/16th of recipe)
- Calories: 410 kcal
- Carbohydrates: 55g
- Protein: 6g
- Fat: 19g
- Saturated Fat: 11g
- Sugar: 32g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A dry traybake is usually the result of overbaking or measuring the flour incorrectly. Traybakes are thinner than deep cakes, so they cook faster. Start checking for doneness at the 35-minute mark. Also, spoon your flour into the measuring cup and level it off rather than scooping directly from the bag to avoid a compacted, overly dry measurement.
Yes. To substitute, use 450g (3 ½ cups) of plain (all-purpose) flour and add a total of 6-7 level teaspoons of baking powder to it before mixing with the other ingredients.
Absolutely. A teaspoon of ground cinnamon or mixed spice added to the flour would be a classic addition. You could also substitute one of the apples for 150g of sultanas (golden raisins) for a different texture and flavor.
Try More Recipes:
- Mary Berry Devonshire Apple Cake Recipe
- Mary Berry Apple and Sultana Cake Recipe
- Mary Berry Apple Sponge Cake Recipe
Mary Berry Apple Cake Traybake Recipe
Description
A simple, moist, and crowd-pleasing apple sponge cake baked in a rectangular tin, perfect for sharing and packed with tender apple pieces with a crunchy sugar top.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan) and prepare a 30x23cm (12x9in) traybake tin.
- Place the butter, caster sugar, flour, baking powder, and eggs in a large bowl.
- Beat with an electric mixer until the batter is smooth and well-combined (the “all-in-one” method).
- Gently fold the chopped apples into the batter.
- Spread the batter into the prepared tin and level the surface.
- Sprinkle the demerara sugar evenly over the top.
- Bake for 35-45 minutes, until a skewer inserted into the center comes out clean.
Notes
- The “all-in-one” method is incredibly easy, but be careful not to overmix the batter once it has just come together, as this can make the cake tough.
- For the best results, toss the chopped apples in a couple of tablespoons of the measured flour to help prevent them from sinking to the bottom of the cake.
- Using softened, room temperature butter and eggs is crucial for a smooth batter and an even bake.
- Don’t be tempted to skip the demerara sugar topping; it’s the secret to the classic crunchy texture on top of this simple cake.
