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Introduction and Beginning of the Recipe

There’s something about a traybake that just feels like a hug on a plate, isn’t there? Especially when it’s packed with tender apples, a kiss of cinnamon, and a buttery sponge that almost melts in your mouth. This Dorset Apple Traybake Cake is a celebration of all things cozy and comforting — a true British classic that never goes out of style.

Growing up, traybakes like this one made regular appearances at Sunday afternoon teas or after a big family roast. My grandmother swore by her apple cake recipe, and while I’ve tweaked and twisted it over the years, this version brings me right back to her warm kitchen, the smell of baking apples filling the whole house.

The beauty of this cake? It’s ridiculously simple to pull together, but the payoff is major. Soft, spiced apples nestled into a tender sponge — it’s the kind of bake that’s equally at home on a fancy dessert table or simply enjoyed with a big mug of tea and a cozy blanket.

Alright, let’s dive right in. You’re going to love how easily this one comes together!

Ingredients You’ll Need:

2 large cooking apples (like Bramley or Granny Smith), peeled, cored, and sliced

1 tbsp lemon juice
175g unsalted butter, softened
175g caster sugar

3 eggs, beaten
225g self-raising flour
1 tsp baking powder

1 tsp ground cinnamon
2 tbsp milk
Icing sugar, for dusting

Step 1: Preheat and Prepare

First things first — preheat your oven to 180°C (or 160°C if it’s fan-assisted), and line a 20cm x 30cm traybake tin with parchment paper. Make sure to leave a bit of overhang so you can lift the cake out easily once it’s baked. (No fighting with the tin later — we bake smart around here!)

Step 2: Prepare the Apples

Peel, core, and thinly slice your apples, then toss them in a tablespoon of lemon juice. This stops them from turning that sad brown color while you get the batter ready. Plus, that little hit of citrus brightens the whole cake beautifully.

Step 3: Make the Batter

Now, in a big mixing bowl, cream together your softened butter and caster sugar until it’s pale, fluffy, and full of tiny little air pockets. This step is key — it’s what makes the sponge so light!

Next, slowly add the beaten eggs, a little at a time, beating well after each addition. (If the mixture looks like it’s curdling, don’t panic — just add a tablespoon of your flour and keep going.)

Sift in the self-raising flour, baking powder, and cinnamon, and gently fold everything together with a spatula. Stir in the milk just to loosen the batter a bit — it should be thick but spreadable.

Continuation of Recipe and Tips

Step 4: Assemble the Traybake

Spread half the batter evenly into the bottom of your lined traybake tin. It might look like there isn’t much, but trust me — it will rise beautifully.

Lay half of your sliced apples over the batter. You don’t have to be too precious about it; just aim for an even-ish layer so you get lovely bites of apple all throughout.

Dollop the rest of the batter over the apples and gently spread it out with a spatula or the back of a spoon. Then top with the remaining apple slices, pressing them just slightly into the batter.

At this point, your traybake will already look so pretty — and once it bakes, those top apple slices get all golden and slightly caramelized. Pure magic.

Step 5: Bake to Perfection

Pop the tray into your preheated oven and bake for 40 to 45 minutes. You’re looking for a golden top and a skewer that comes out clean when inserted into the center. Every oven is a little different, so start checking around the 40-minute mark.

Once baked, let the cake cool in the tin for about 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely. (Or, you know, sneak a warm corner piece — baker’s privilege!)

Step 6: Dust and Serve

Once the traybake is cool, dust it generously with icing sugar. Slice it into squares — you should get 12 to 16 slices depending on how big you like them.

And there you have it — a traybake so good, it barely makes it to the serving plate at my house.

Quick Tips for the Best Dorset Apple Traybake:

Apples: Bramleys are wonderfully tart and soften beautifully, but Granny Smiths also work great if you prefer a firmer texture.
Mix-ins: Add a handful of sultanas or chopped walnuts if you’re feeling fancy.

Serving Ideas: This cake is incredible on its own, but if you want to go full comfort mode, serve it warm with custard, clotted cream, or even a scoop of vanilla ice cream.
Storage: Store in an airtight container for up to 3 days — it actually gets even more moist by day 2!

FAQ Section and Conclusion

FAQ Section

Q1: Can I freeze Dorset Apple Traybake Cake?
Absolutely! Slice it into portions, wrap them individually, and freeze for up to 3 months. Defrost at room temperature and refresh with a dusting of icing sugar.

Q2: What other spices can I use besides cinnamon?
Nutmeg, allspice, or even a touch of ground ginger work wonderfully. Feel free to experiment based on what you love!

Q3: Do I have to peel the apples?
It’s traditional to peel them for a softer texture, but if you love a little extra bite and color, you can leave the peels on. Totally your call!

Q4: Can I use regular flour instead of self-raising flour?
Yes — just add 2 tsp of baking powder to every 225g of plain (all-purpose) flour as a substitute.

Q5: How do I know when the traybake is fully baked?
Look for a golden color on top, and when you insert a skewer into the center, it should come out clean (no wet batter sticking).

Q6: Is this cake very sweet?
It’s lightly sweet, with the natural tartness of the apples shining through. If you have a real sweet tooth, a drizzle of icing or a dollop of whipped cream is a fun addition.

Q7: Can I make this dairy-free?
You can! Swap the butter for a good plant-based baking spread, and use a dairy-free milk like almond or oat milk.

Conclusion

There’s just something timeless and heartwarming about a simple apple cake — and this Dorset Apple Traybake is proof that sometimes, the classics really are the best. It’s moist, lightly spiced, and loaded with tender apples in every bite. Plus, it’s practically foolproof, meaning you don’t need any fancy ingredients or skills to bake up something truly special.

If you give this recipe a try (and I so hope you do!), I’d love to hear how it turns out. Did you add your own twist? Serve it with custard? Maybe sneak a warm piece straight from the tray? Tell me all about it in the comments — I live for those little baking victories!

Until next time, happy baking, friends! 🍏🍰

Classic Dorset Apple Traybake Cake: A Moist, Spiced British Favorite Perfect for Any Occasion

Author: Mouad Boulkhiout

Total Time: 35 minutes
Yield: 12-16 slices

Print Recipe

Description

Cooking apples (Bramley or Granny Smith) – 2 large, peeled, cored & sliced

Lemon juice – 1 tbsp (to prevent browning)

Unsalted butter – 175g, softened

Caster sugar – 175g

Eggs – 3, beaten

Self-raising flour – 225g

Baking powder – 1 tsp

Ground cinnamon – 1 tsp

Milk – 2 tbsp

Icing sugar – for dusting

Ingredients

Cooking apples (Bramley or Granny Smith) – 2 large, peeled, cored & sliced
Lemon juice – 1 tbsp (to prevent browning)

Unsalted butter – 175g, softened

Caster sugar – 175g

Eggs – 3, beaten

Self-raising flour – 225g

Baking powder – 1 tsp

Ground cinnamon – 1 tsp

Milk – 2 tbsp

Icing sugar – for dusting

Instructions

Preheat & Prepare

Preheat your oven to 180°C (fan 160°C) / Gas Mark 4. Grease and line a 20cm x 30cm traybake tin with parchment paper.

Prepare the Apples

Toss the apple slices in lemon juice to prevent browning and set aside.

Make the Batter

In a bowl, beat the butter and sugar together until light and fluffy. Gradually add the beaten eggs, mixing well. Sift in the flour, baking powder, and cinnamon, then fold gently. Stir in the milk to loosen the batter.

Assemble the Traybake

Spread half the batter into the prepared tin. Arrange half the apple slices on top, then cover with the remaining batter. Finish with the remaining apple slices, pressing them slightly into the mixture.

Bake to Perfection