Mary Berry​ Apple Cake Traybake Recipe

This cozy Mary Berry Apple Cake Traybake is made with an easy all-in-one batter featuring softened butter, muscovado sugar, self-raising flour, and fresh cooking apples. The result is a beautifully moist and rustic cake with a wonderful flavor of sweet apple and warming spice. This recipe is perfect for an autumn bake sale or a comforting dessert, serving up to 12 people.

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Mary Berry Apple Cake Traybake Ingredients

• 225g butter, softened
• 550g cooking apples, such as Bramley
• Juice of ½ lemon
• 225g light muscovado sugar
• 300g self-raising flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 4 large eggs
• 1 tbsp milk
• Icing sugar, for dusting

How To Make Mary Berry Apple Cake Traybake

1. Prepare your oven and tin: Preheat your oven to 180°C (350°F / Gas 4). Grease a 30cm x 23cm x 4cm traybake tin and line it with baking parchment.
2. Prepare the apples: Quarter, peel, core, and thinly slice the cooking apples. Put the slices in a shallow dish and pour the lemon juice over them, tossing gently to coat. This prevents them from browning.
3. Make the all-in-one batter: Place the softened butter, muscovado sugar, self-raising flour, baking powder, ½ teaspoon of the cinnamon, eggs, and milk into a large mixing bowl. Beat the mixture thoroughly with an electric whisk for about 2 minutes until it’s smooth and light.
4. Layer the cake: Spoon half of the cake batter into the prepared tin and spread it out evenly with a spatula. Layer half of the prepared apple slices on top of the batter, then sprinkle over the remaining ½ teaspoon of cinnamon.
5. Finish the layers and bake: Carefully spoon the remaining cake mixture on top and gently level the surface. Scatter the rest of the apple slices over the cake mixture and press them lightly into the surface. Bake for 40 minutes, or until the cake is well-risen and golden brown on top.
6. Cool and serve: Leave the cake to cool in the tin for about 10 minutes. Use a small palette knife to loosen the edges, then turn it out onto a wire rack. Carefully peel off the parchment paper and dust with icing sugar before serving.

Recipe Tips

• Thinly slice the apples: Slicing the apples very thinly is a key step. This ensures that the apples soften completely and become tender during the short baking time.
• Muscovado sugar adds richness: The light muscovado sugar gives this cake a deeper, more caramel-like flavor compared to standard caster sugar. Don’t substitute it with white sugar if you want the authentic taste.
• The layering is intentional: The batter is layered with apples to create a distinct, rustic effect. Spreading the second layer of batter over the apples can be tricky, so do it gently to maintain the layers.
• Use a traybake tin: This recipe is specifically designed for a traybake tin, which results in a thinner cake that bakes more quickly and has a more even texture. Using a different sized tin will change the baking time.

What To Serve Apple Cake Traybake

This spiced apple traybake is perfect for serving warm as a comforting dessert. It pairs beautifully with a generous spoonful of clotted cream or crème fraîche, which cuts through the cake’s sweetness. For a more classic feel, a drizzle of warm custard or a scoop of vanilla ice cream is also an excellent choice. Enjoy it cold with a cup of tea for a simple afternoon treat.

How To Store Apple Cake Traybake Leftovers

• Refrigerate: Store the cooled cake in an airtight container at room temperature for up to 3-4 days. It will stay moist and flavorful. If you live in a very warm climate, you can store it in the refrigerator.
• Freeze: You can freeze the baked and cooled cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in a freezer-safe container. To serve, thaw it overnight in the refrigerator and then bring it to room temperature before serving.

Mary Berry Apple Cake Traybake Nutrition Facts

• Calories: 341 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 100mg
• Sodium: 210mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 29g
• Protein: 5g

Frequently Asked Questions

• Can I use a different type of apple? A firm, tart cooking apple like a Bramley or Granny Smith works best as it holds its shape while baking and its flavor balances the sweetness of the cake. Softer eating apples may turn to mush.
• Is this an all-in-one cake? Yes, this is a classic Mary Berry “all-in-one” cake. You simply put all the main cake ingredients into one bowl and mix them together, which makes the process incredibly quick and easy.
• Can I use a different spice instead of cinnamon? Ground cinnamon is traditional, but you can experiment. A pinch of nutmeg or a mix of “apple pie” spice would also work well and add a different flavor profile.

Try More Recipes:

• Mary Berry Devonshire Apple Cake​ Recipe
• Mary Berry Apple And Sultana Cake​ Recipe
• Mary Berry Apple Sponge Cake​ Recipe