This Mary Berry Dorset Apple Traybake is a moist and easy recipe, which is made with fresh apples and a crunchy demerara sugar topping. It’s the perfect teatime treat for a crowd, ready in about an hour.
Mary Berry Dorset Apple Traybake Ingredients
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) caster sugar
- 275g (2 cups) self-raising flour
- 2 level teaspoons baking powder
- 4 large eggs
- 4 tablespoons milk
- 2-3 firm eating apples (such as Braeburn or Cox)
- 2 tablespoons demerara sugar
How To Make Mary Berry Dorset Apple 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 it with baking parchment.
- Make the Cake Batter: In a large bowl, place the softened butter, caster sugar, self-raising flour, baking powder, and eggs. Using an electric mixer, beat all the ingredients together with the “all-in-one” method until the mixture is well blended and smooth. Gently fold in the milk.
- 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 spatula until they are evenly distributed.
- Assemble and Bake: Pour the mixture into the prepared tin and level the surface with the back of the spatula. Sprinkle the demerara sugar evenly over the top of the batter. Bake in the preheated oven for 35–40 minutes, or until the cake is golden, well risen, and springs back when lightly touched.
- Cool the Cake: Let the traybake cool completely in the tin on a wire rack before lifting it out and cutting it into squares.
Recipe Tips
- What are the best apples for a Dorset cake? It’s best to use a firm eating apple that will hold its shape during baking, such as a Braeburn, Gala, or Cox. This provides a nice texture of tender apple pieces throughout the sponge.
- How do you keep the apple from sinking? A great trick is to toss the chopped apples in a tablespoon 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, golden 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 Dorset Apple Traybake
This is a classic teatime cake and is perfectly delicious on its own with a hot cup of tea or coffee. For a comforting dessert, serve a slice warm 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 Dorset Apple 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.
Dorset Apple Traybake Nutrition Facts
- Serving: 1 square (1/16th of cake)
- Calories: 360 kcal
- Carbohydrates: 48g
- Protein: 5g
- Fat: 17g
- Saturated Fat: 10g
- Sugar: 30g
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 275g (2 cups) of plain (all-purpose) flour and add a total of 4 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 and delicious addition that pairs beautifully with the apples.
Try More Recipes:
- Mary Berry Sausage Traybake Recipe
- Mary Berry Gingerbread Traybake Recipe
- Mary Berry Bakewell Traybake Recipe
Mary Berry Dorset Apple Traybake Recipe
Description
A classic Dorset apple cake made in a simple traybake form, featuring a moist all-in-one sponge packed with tender apple pieces and finished with a crunchy sugar top.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Prepare a 30x23cm (12x9in) traybake tin.
- Place the butter, sugar, flour, baking powder, and eggs in a large bowl. Beat with an electric mixer until the batter is smooth (the “all-in-one” method). Fold in the milk.
- 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 35-40 minutes, until a skewer inserted into the center comes out clean. Let cool completely in the tin.
Notes
- The most important tip for this easy cake is to not 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 tablespoon of the measured flour to help prevent them from sinking to the bottom of the cake.
- Using firm eating apples, like Braeburn or Cox, is essential as they will hold their shape and not turn to mush during baking.
- Don’t be tempted to skip the demerara sugar topping; it’s the secret to the classic crunchy texture that contrasts beautifully with the moist cake.
