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.
Ingredients
- 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
Instructions
- 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.
- Peel, core, and slice apples into medium-thin wedges. Toss with lemon juice.
- In a large bowl, sift together flour, cinnamon, and nutmeg.
- Beat softened butter and sugar until pale and fluffy (2–3 minutes).
- Whisk eggs and add to butter-sugar mixture one at a time, beating well. If batter splits, add a tablespoon of flour.
- Gently fold flour mixture into wet batter in batches, alternating with milk. Add vanilla extract. Mix until just combined.
- 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.
- Sprinkle demerara sugar and optional sultanas/raisins over top.
- Bake in center of oven for 35–40 minutes, until golden and a skewer comes out clean.
- 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