Mary Berry’s Dorset apple traybake is a moist, golden sponge studded with soft chunks of cooked apple, topped with a thin layer of caramelised apple slices and a light crunch of demerara sugar.

This traybake is easy to make in one bowl and cuts into neat squares, so it is ideal for lunchboxes, picnics or an afternoon treat with tea. From start to finish, it is ready in around 1 hour.

Ingredients

For the sponge

175g unsalted butter, softened
175g caster sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
2 Bramley cooking apples, peeled, cored and chopped into small chunks
2 tbsp semi-skimmed milk
1 tsp ground cinnamon

For the topping

1 Bramley cooking apple, cored and thinly sliced
2 tbsp demerara sugar
1 tbsp flaked almonds

How to Make Mary Berry Dorset Apple Traybake

Prepare the tin: Grease a 20cm x 30cm traybake tin and line the base with baking paper, then preheat the oven to 180C (160C fan).
Cream the butter and sugar: Beat the softened butter and caster sugar together until pale and fluffy, using an electric mixer or a wooden spoon and plenty of elbow grease.
Add the eggs: Beat in the eggs one at a time, adding a spoonful of the flour with the last egg to stop the mixture curdling.
Fold in the dry ingredients: Sift in the self-raising flour, baking powder and cinnamon, then fold in gently with a metal spoon, keeping as much air in the mixture as possible.
Add the apple and milk: Stir through the chopped apple and milk until just combined, taking care not to overmix once the flour has gone in.
Spread the mixture: Spoon the batter into the prepared tin and level the surface with the back of a spoon or a palette knife.
Add the topping: Arrange the apple slices over the surface in slightly overlapping rows, then scatter over the demerara sugar and flaked almonds, this gives the finished traybake its crisp, golden crust.
Bake: Bake for 35 to 40 minutes, until well risen, golden brown and a skewer inserted into the centre comes out clean.
Cool and slice: Leave the traybake to cool in the tin for 10 minutes, then transfer to a wire rack and cut into squares once fully cool.

Tips for the Best Mary Berry Dorset Apple Traybake

Why did my traybake sink in the middle?

This usually happens if the tin is opened too early or the apple chunks are cut too large and weigh down the sponge before it sets. Keep the pieces small and avoid opening the oven door for the first 25 minutes.

Why is my sponge dense rather than light?

A dense sponge is often caused by overmixing once the flour has been added, which knocks out the air. Fold gently and stop as soon as no dry flour is visible.

How do I stop the apple topping from sinking to the bottom?

Tossing the sliced apple in a little flour before arranging it on top helps it sit on the surface rather than dropping through the batter. A slightly stiffer mixture also holds the slices in place.

Why is the top browning too quickly?

If the top is colouring before the centre is baked, loosely cover the tin with foil for the last 10 minutes. This lets the sponge finish cooking without the demerara sugar catching.

How do I know the traybake is fully baked in the middle?

Press the centre gently, it should spring back rather than leave an indent, and a skewer inserted into the middle should come out clean with no wet batter clinging to it.

Serving Suggestions

Serve warm with a jug of custard for a comforting pudding
Pair with a strong cup of tea for an afternoon treat
Add a spoonful of clotted cream for a Dorset-style finish
Dust with a little icing sugar for a simple, tidy presentation
Pack into a lunchbox or picnic basket, as it travels well

Storage

Room temperature

Store the traybake in an airtight container at room temperature for up to 3 days.

Refrigerator

The traybake can be kept in the fridge in a sealed container for up to 5 days. Bring it back to room temperature before serving, as this softens the sponge and improves the texture.

Freezing

Wrap individual squares tightly in cling film, then place in a freezer bag or airtight container, and freeze for up to 2 months. Defrost overnight at room temperature before serving.

Nutrition

Calories: 240-260 kcal
Carbohydrates: 32-35g
Protein: 3-4g
Fat: 12-14g
Saturated Fat: 7-8g
Sodium: 90-110mg

Nutrition values are estimated and will vary depending on the exact ingredients and portion sizes used.

FAQs

Can I use a different type of apple instead of Bramley?

Bramley apples are best because they break down into a soft, slightly tart filling that balances the sweet sponge. A firmer eating apple such as Braeburn can be used for the topping if you prefer slices that hold their shape.

Can I make this Dorset apple traybake ahead of time?

Yes, it keeps well for a few days and the flavour settles nicely overnight, so it can be made a day or two before you need it. Store it in an airtight container until ready to serve.

Can I freeze the Dorset apple traybake?

Yes, it freezes well for up to 2 months once cooled and wrapped tightly. Defrost fully before serving for the best texture.

What size tin works best for this traybake?

A 20cm x 30cm traybake tin gives the right depth and bake time for this recipe. A slightly smaller tin will work but the sponge will take a few extra minutes to bake through.

Can I double this recipe for a larger crowd?

Yes, the recipe doubles well if you use a larger tin and extend the baking time slightly, checking with a skewer nearer the end. Keep the topping in a single layer so it still bakes evenly.

Conclusion

Mary Berry’s Dorset apple traybake brings together a soft, apple-flecked sponge and a crisp, sugared apple topping in one easy, no-fuss bake. It is a reliable recipe for beginners, with straightforward steps and ingredients most home bakers already have to hand.

This recipe makes around 12 generous squares, perfect for sharing at home or packing up for a picnic. If you enjoyed this, you might also like mary berry smoked salmon quiche recipe. Give this traybake a try, and share how it turns out in the comments below.