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Mary Berry Dorset Apple Traybake

Mary Berry Dorset apple traybake is a golden, springy sheet bake studded with caramelized apple pieces and finished with a cinnamon-sugar topping. The thick batter is mixed just until combined, then baked until a skewer comes out clean for neat, sliceable squares.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 15 servings
Course: Dessert
Cuisine: British
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base and batter
  • 225 g unsalted butter Softened.
  • 227 g granulated sugar About 1 cup plus 2 tablespoons.
  • 275 g self-raising flour Or use plain flour plus baking powder.
  • 4 eggs Large.
  • 2 tsp baking powder Only if using plain flour.
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon For the batter.
Apples
  • 500 g cooking apples Peeled and roughly diced.
Topping
  • 3 tbsp demerara sugar Or raw sugar.
  • 0.5 tsp cinnamon For the topping.
  • 0.25 tsp icing sugar Light dusting after cooling.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 180C (350F), then grease and line a 30x23cm (12x9 inch) roasting tin or baking pan so the traybake releases cleanly.
Make the batter
  1. Beat the softened unsalted butter and granulated sugar together until light and fluffy, scraping the bowl as needed.
  2. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and milk until smooth.
  3. Fold in the self-raising flour, baking powder if using, and cinnamon until just combined, stopping as soon as you no longer see dry flour.
  4. Fold in the cooking apples; keep mixing until the batter is thick and the apples are evenly distributed.
Bake
  1. Spread the thick batter into the prepared tin and smooth the top.
  2. Mix the demerara (or raw) sugar with cinnamon, then sprinkle it over the surface for a crunchy finish.
  3. Bake for 40-45 minutes at 180C (350F) until golden and springy to the touch, with a skewer coming out clean.
Finish and slice
  1. Cool the traybake before cutting into squares so the crumb sets and the apple pieces stay intact.
  2. Dust lightly with icing sugar right before serving for a neat, bakery-style finish.

Notes

Pro tip: slice after cooling to room temperature for cleaner squares—apple traybakes can crumble if cut warm. Store covered in the fridge for up to 4 days; freeze sliced portions for up to 2 months. For a lighter swap, replace 25% of the butter with unsweetened applesauce (keep the eggs the same) to reduce fat while still baking through.