Classic Dorset Apple Traybake Cake: Easy Afternoon Tea Recipe

Golden, buttery aromas swirling through the kitchen, a gentle crunch in every bite, and juicy apples that practically melt into the sponge—this is what a Classic Dorset Apple Traybake Cake brings to the table. My first memory with this cake is vivid: rain pattering outside, a warm oven inside, and a tray of apple traybake cooling on the rack. I’d always sneak a slice before it was fully set, risking burnt fingers for that pillowy-soft, apple-studded treat. There’s just something magical about the way this cake bridges generations—grandmothers, kids, and the occasional skeptical guest—all united by its rustic charm.

Honestly, I stumbled upon this classic Dorset apple traybake years ago while hunting for something simple but impressive for my book club’s afternoon tea. You know, the kind of recipe that doesn’t demand fancy skills or ingredients, but tastes like you spent all day baking. It’s now my go-to for those cozy get-togethers, especially when apples are in season or I need an easy dessert to please a crowd. I’ve baked this hundreds of times, tweaking the apples (sometimes tart, sometimes sweet), switching up the spices, and even trying a gluten-free version for my neighbor. Every time, it’s a winner.

What makes this cake worth a spot in your baking rotation? It’s unfussy yet irresistible—a true British classic. The apples stay juicy, the sponge is tender, and it’s a dream eaten warm with a cup of tea. If you’re a fan of traditional cakes, are baking for family, or just want something simple for afternoon tea, this classic Dorset apple traybake cake is a must-try. Trust me, once you’ve made it, you’ll start finding reasons to bake it again and again.

Why You’ll Love This Recipe

Let’s face it, some cakes look pretty but fall flat when you take a bite. Not this one. I’ve baked the classic Dorset apple traybake cake for everything from lazy Sunday afternoons to big birthday picnics, and it always disappears fast. Here’s why this recipe stands out:

• Quick & Easy: Ready in under an hour, so you can whip it up for unexpected guests or spontaneous tea parties.
• Simple Ingredients: No hard-to-find stuff—just apples, flour, butter, and a few pantry basics.
• Perfect for Afternoon Tea: This traybake is made for sharing, whether it’s a fancy gathering or a casual catch-up.
• Crowd-Pleaser: I’ve seen picky eaters and apple skeptics fall in love with this cake. It’s kid-tested and adult-approved.
• Unbelievably Delicious: The combination of soft sponge, tart apples, and a hint of spice is pure comfort food. It’s the sort of cake that makes you close your eyes and sigh after the first bite.

So, what makes my version of the Dorset apple traybake cake special? Well, I blend the apples with a touch of lemon juice to keep them bright, scatter a bit of demerara sugar on top for a delicate crunch, and I never skimp on the cinnamon. It’s not just an apple cake—it’s a memory-maker. Whether you use Bramley apples or Granny Smith, you get a moist, flavorful bake every time. Plus, it’s super adaptable—switch up the spices, try different apples, or add sultanas if you fancy a twist.

This recipe has comfort baked right in. It’s not fussy, it’s not perfect (sometimes the apples sink, sometimes they don’t), but it’s always delicious. If you’re craving something that feels like home, you’ll adore this classic Dorset apple traybake cake.

Ingredients Needed

This recipe relies on simple, wholesome ingredients that come together for a classic flavor and tender texture. You probably have most of these on hand already, and if not, your local shop will stock them. The apples are the star, so choose ones that hold their shape and offer a balance of sweetness and tartness.

• For the Traybake Batter:
  • 225g (8 oz) self-raising flour (or plain flour + 2 tsp baking powder)
  • 1 tsp ground cinnamon (optional, adds warmth)
  • 1/2 tsp ground nutmeg (optional, for extra spice)
  • 115g (4 oz) unsalted butter, softened (plus extra for greasing)
  • 115g (4 oz) caster sugar (or golden granulated sugar for a richer flavor)
  • 2 large eggs, room temperature
  • 2 tbsp milk (semi-skimmed or whole)
  • 1 tsp vanilla extract (for depth of flavor)
• For the Apples:
  • 2–3 medium eating apples (Bramley, Granny Smith, or Cox work well), peeled, cored, and sliced
  • 1 tbsp lemon juice (prevents browning, adds brightness)
• For the Topping:
  • 2 tbsp demerara sugar (for a crunchy finish)
  • Optional: handful of sultanas or raisins (for a fruity twist)

Ingredient Tips:

• If you need a gluten-free version, swap the flour for a gluten-free blend (I use Dove’s Farm).
• Dairy-free? Use a plant-based margarine and dairy-free milk. It works surprisingly well.
• For more tartness, stick with Granny Smith apples. Prefer it sweet? Try Pink Lady or Gala apples.
• No self-raising flour? Just use plain flour and add baking powder as listed above.
• If you like things extra cinnamon-y, sprinkle a little more on top before baking.

Honestly, the best thing about this classic Dorset apple traybake cake is how forgiving it is—you can swap, add, or even subtract ingredients as needed. I often toss in a handful of oats or nuts if I’m feeling adventurous. The apples are the only non-negotiable, but you can play around with the rest!

Equipment Needed

You don’t need a fancy kitchen to make this classic Dorset apple traybake cake. Here’s what I use, with a few tips for alternatives:

• 20 x 30cm (8 x 12 inch) baking tray or roasting tin (non-stick works best, but line with parchment if not)
• Mixing bowl (any sturdy one will do)
• Electric mixer or wooden spoon (I use a hand mixer for speed, but mixing by hand is fine)
• Peeler and sharp knife (for prepping apples)
• Cutting board (prevents sticky counters!)
• Small bowl for tossing apples with lemon juice
• Parchment paper (for easy removal and less washing up)
• Spatula (for smoothing the batter)

If you don’t have a rectangular tin, use a round cake tin or even a square brownie pan—just watch the baking time, as thicker cakes need a few extra minutes. I’ve baked this in everything from glass Pyrex dishes to battered old trays, and it comes out great every time.

Maintenance tip: If your baking tray is getting old and sticky, line it with parchment (trust me, your cake won’t stick). Budget-friendly options like silicone liners work well and last ages. If you’re new to baking, start with simple tools and upgrade only if you fall in love with traybakes.

Preparation Method

1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease your baking tray with a bit of butter and line it with parchment paper for easy cake removal.
2. Prepare the apples: Peel, core, and slice your apples into medium-thin wedges (not too thin, or they’ll disappear). Toss them in a bowl with lemon juice to keep them fresh and bright.
3. Mix the dry ingredients: In a large bowl, sift together the self-raising flour, cinnamon, and nutmeg. This step helps keep the sponge light—don’t skip it, even if you’re tempted!
4. Cream the butter and sugar: Using an electric mixer or sturdy wooden spoon, beat the softened butter and caster sugar together until pale and fluffy (about 2–3 minutes). If your butter is too cold, microwave it for 10 seconds—just don’t let it melt!
5. Add the eggs: Crack the eggs into a cup, give them a quick whisk, then beat them into the butter-sugar mix one at a time. If the batter starts to split, add a tablespoon of flour to bring it back together.
6. Combine the wet and dry ingredients: Gently fold the flour mixture into the wet batter in batches, alternating with the milk. Add vanilla extract. Don’t overmix—stop when just combined. The batter should be thick but spreadable.
7. Layer the apples: Spread half the batter into the prepared tray. Scatter half the apple slices over the batter. Spoon the remaining batter on top and smooth it out (it’s okay if it’s a bit lumpy—adds to the rustic look). Arrange the rest of the apples over the top, pressing them in slightly.
8. Add toppings: Sprinkle over the demerara sugar for crunch. If using sultanas or raisins, scatter them on now.
9. Bake: Place the tray in the center of the oven and bake for 35–40 minutes. It’s done when the top is golden and a skewer poked in the center comes out clean. Don’t worry if the apples sink a little—it adds to the charm.
10. Cool and slice: Leave the cake in the tin for 10 minutes, then lift out using the parchment. Slice into squares while warm for soft edges, or wait until fully cool for neater pieces.

Preparation notes: If the cake browns too quickly, cover loosely with foil for the last 10 minutes. If your traybake is looking a bit pale, leave it in for an extra 5 minutes—every oven is different. The apples should be tender, not mushy, and the sponge springy to the touch.

My personal tip: Make this in the morning, and by afternoon the flavors have melded perfectly. The hardest part is waiting for it to cool!

Cooking Tips & Techniques

After dozens of classic Dorset apple traybake cakes (and a few burnt attempts), I’ve picked up some tricks. Here’s what I wish I’d known when I started:

• Don’t overmix: Once you add the flour, use a gentle hand. Overmixing makes the cake dense instead of light.
• Apples matter: Use firm apples that hold their shape. Mushy apples get lost in the bake. Bramley or Granny Smith are my favorites.
• Layering: For a pretty finish, arrange the top apple slices in neat rows or overlapping circles. Or just scatter them for a rustic look—it all tastes great.
• Crunchy topping: Demerara sugar adds a lovely crunch, but if you only have granulated, that’s fine. Sometimes I add a sprinkle of oats for extra texture.
• Testing doneness: Insert a skewer into the center. If it comes out clean, you’re good. If not, give it 5 more minutes. Don’t rely on color alone.
• Multitasking: Prep your apples while the oven heats up—saves time and keeps apples from browning too quickly.
• Common mistakes: If your cake sinks in the middle, it’s often under-baked or the batter was mixed too vigorously. If the edges are tough, check your oven temperature with an oven thermometer.
• Personal lesson: I once left the sugar out by accident—result: a bland, sad cake. Double-check your ingredient list before mixing!

Consistency comes with practice. If your first traybake isn’t perfect, don’t stress—it’ll still be delicious. Every oven, apple, and baker is a little different.

Variations & Adaptations

There’s no one way to enjoy a classic Dorset apple traybake cake. Here are some of my favorite tweaks:

• Gluten-Free: Swap regular flour for a gluten-free blend (Dove’s Farm is reliable). Add an extra tablespoon of milk for moisture.
• Seasonal Twist: In autumn, add a handful of blackberries or blueberries with the apples. In summer, swap apples for peaches or plums.
• Spiced Version: Mix in a teaspoon of mixed spice or ginger for a warming kick.
• Dairy-Free: Use plant-based margarine and oat or almond milk. The cake stays moist and tasty—my vegan friend loves this version.
• Nutty Traybake: Scatter chopped walnuts or pecans on top before baking for crunch.
• Personal favorite: Sometimes I add a layer of homemade apple compote in the middle, which makes the cake extra moist and appley. It’s messy, but worth it!

For different tastes, adjust the sugar down for a less sweet cake or up for a dessert treat. If you’re worried about allergens, skip the nuts and use dairy-free options. I’ve made this in muffin tins for individual servings—just reduce the bake time to about 20 minutes.

Serving & Storage Suggestions

This classic Dorset apple traybake cake shines at room temperature, but it’s heavenly warm out of the oven. Slice into generous squares and serve with a dollop of whipped cream or a scoop of vanilla ice cream. For afternoon tea, I like to dust it lightly with powdered sugar and arrange on a pretty platter with fresh apple slices.

Pair it with a pot of English Breakfast tea or a spicy chai for the full cozy experience. It also goes surprisingly well with sharp cheddar—sounds odd, but the combo is a West Country tradition!

To store, wrap tightly in foil or place in an airtight container. It keeps at room temperature for 2 days, or in the fridge for up to 5 days. For longer storage, freeze individual squares for up to a month. Thaw at room temperature or gently reheat in a low oven (150°C/300°F) for 10 minutes—this revives the sponge and brings back that just-baked aroma.

As the cake sits, the apple flavor deepens and the sponge gets even softer. Honestly, sometimes it’s better the next day (if you can wait that long!).

Nutritional Information & Benefits

A typical slice (1/12th of the tray) of this classic Dorset apple traybake cake has about 180 calories, 5g fat, 28g carbs, and 3g protein. Apples add a natural sweetness and fiber, while the eggs and butter give a satisfying richness. If you use wholemeal flour, you’ll get a bit more fiber and a slightly nutty taste.

This cake is nut-free (unless you add nuts), and can be made gluten-free or dairy-free with simple swaps. Apples are a good source of vitamin C and antioxidants, and the spices offer subtle anti-inflammatory benefits. If you’re watching sugar, cut the topping or use a sugar alternative.

From a wellness perspective, this cake is a treat, yes, but it’s also a way to sneak in fruit and bring a bit of joy to a busy week. As always, check for allergens if sharing with others.

Conclusion

If you’re craving a cake that’s simple, comforting, and packed with flavor, the classic Dorset apple traybake cake is the recipe to try. It’s easy enough for beginners, flexible for dietary needs, and always gets rave reviews. I love how it brings people together, whether it’s for afternoon tea or a quiet moment with a good book.

Feel free to make it your own—switch up the apples, try new spices, or add a handful of berries. I hope you’ll bake this cake, share it with friends, and start your own traybake traditions. Don’t forget to leave a comment below with your favorite variations, or tag me on social if you bake it!

Honestly, there’s nothing quite like a kitchen filled with the smell of apples and cake. Happy baking!

FAQs

Can I use different types of apples for this traybake?

Absolutely! Bramley and Granny Smith are classic, but any firm eating apple works. You can mix varieties for more flavor.

How do I keep the apples from sinking?

Layer the apples evenly and press them lightly into the batter. If some sink, that’s normal—still delicious!

Can I make this cake gluten-free?

Yes, just swap the flour for a gluten-free blend and add a little extra milk for moisture.

Can I freeze the Dorset apple traybake cake?

Definitely. Slice and wrap the cake well, then freeze for up to a month. Thaw at room temperature before serving.

Is it possible to make this traybake dairy-free?

Sure! Use plant-based margarine and your favorite dairy-free milk. The cake stays moist and flavorful.

Classic Dorset Apple Traybake Cake

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• Author: Rachel Summers
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

A golden, buttery British traybake cake packed with juicy apples, warm spices, and a delicate crunch—perfect for afternoon tea or cozy gatherings. This easy recipe is unfussy, crowd-pleasing, and adaptable for gluten-free or dairy-free diets.

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Ingredients

Scale 1x2x3x

• 1 3/4 cups self-raising flour (or plain flour + 2 tsp baking powder)
• 1 tsp ground cinnamon (optional)
• 1/2 tsp ground nutmeg (optional)
• 1/2 cup unsalted butter, softened (plus extra for greasing)
• 1/2 cup caster sugar (or golden granulated sugar)
• 2 large eggs, room temperature
• 2 tbsp milk (semi-skimmed or whole)
• 1 tsp vanilla extract
• 2–3 medium eating apples (Bramley, Granny Smith, or Cox), peeled, cored, and sliced
• 1 tbsp lemon juice
• 2 tbsp demerara sugar
• Optional: handful of sultanas or raisins

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Instructions

1. Preheat oven to 350°F (180°C) or 325°F (160°C fan). Grease an 8 x 12 inch baking tray and line with parchment paper.
2. Peel, core, and slice apples into medium-thin wedges. Toss with lemon juice.
3. In a large bowl, sift together flour, cinnamon, and nutmeg.
4. Beat softened butter and sugar until pale and fluffy (2–3 minutes).
5. Whisk eggs and add to butter-sugar mixture one at a time, beating well. If batter splits, add a tablespoon of flour.
6. Gently fold flour mixture into wet batter in batches, alternating with milk. Add vanilla extract. Mix until just combined.
7. Spread half the batter into prepared tray. Scatter half the apple slices over batter. Spoon remaining batter on top and smooth out. Arrange remaining apples over top, pressing in slightly.
8. Sprinkle demerara sugar and optional sultanas/raisins over top.
9. Bake in center of oven for 35–40 minutes, until golden and a skewer comes out clean.
10. Cool in tin for 10 minutes, then lift out using parchment. Slice into squares while warm or cool for neater pieces.

Notes

For gluten-free, use a GF flour blend and add extra milk. For dairy-free, use plant-based margarine and milk. Apples can be swapped for other fruits like peaches or plums. Cover with foil if browning too quickly. Store airtight for 2 days at room temp, 5 days in fridge, or freeze for 1 month. Serve warm with cream or ice cream, or pair with sharp cheddar for a West Country twist.

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Category: Dessert
• Cuisine: British

Nutrition

• Serving Size: 1/12th of traybake (about 1 square)
• Calories: 180
• Sugar: 15
• Sodium: 90
• Fat: 5
• Saturated Fat: 3
• Carbohydrates: 28
• Fiber: 2
• Protein: 3

Keywords: apple traybake, Dorset cake, British dessert, afternoon tea, easy cake, apple cake, traybake recipe, classic cake, gluten-free option, dairy-free option