Spiced Dorset Apple Traybake Recipe by Mary Berry
As well as being a good coffee or tea-time cake, this apple traybake recipe makes a comforting pudding, served warm with clotted cream or crème fraîche. I often make it in autumn, when I have a glut of apples.
– 225g butter (room temperature), plus extra for greasing
– 550g cooking apples, such as Bramley
– juice of 1⁄2 lemon
– 225g light muscovado sugar
– 300g self-raising flour
– 2 tsp baking powder
– 1 tsp ground cinnamon
– 4 large eggs
– 1 tbsp full-fat or semi-skimmed milk
– icing sugar, to dust
1. Preheat the oven to 180ºC (fan 160ºC/350ºF/Gas 4). Grease the traybake tin with butter and line with baking parchment. Quarter, peel, core, and thinly slice the apples, and put them in a shallow dish. Pour over the lemon juice and toss gently together. (See below, Keys to Perfection.)
2. Put the butter, muscovado sugar, flour, baking powder, 1⁄2 teaspoon of the cinnamon, the eggs, and milk in a large bowl. Beat thoroughly using an electric hand whisk for about 2 minutes (or use a wooden spoon for about 3 minutes) until smooth and light.
3. Spoon half the mixture into the prepared tin and spread it out evenly. Lay half the apple slices on top and sprinkle over the remaining 1⁄2 teaspoon of cinnamon. Spoon the remaining cake mixture on top and carefully level the surface. Scatter the rest of the apple slices over the cake mixture and press them lightly into the surface. (See below, Defined layers.)
4. Bake for 40 minutes or until well risen and golden brown on top. The cake will feel spongy but firm, and will be starting to come away slightly from the edges of the tin. Also, the apples should be soft. Leave the cake to cool in the tin for 10 minutes, then loosen the sides with a small palette knife and turn out the cake, peel off the parchment paper, and leave to cool on a wire rack. Sift icing sugar over the top of the cake.
Special Equipment: Traybake tin, 30 x 23cm (12 x 9in) and 4cm (11⁄2 Serves 12 341 calories per serving in) deep
Keys to Perfection
1. For soft, juicy apples it’s important to slice the apples very thinly. If they’re too thick, they won’t soften enough when baked. Tossing them in lemon juice helps stop them from turning too brown, as well as giving flavour and extra juiciness.
2. When spreading the second half of the cake mixture over the apples and cinnamon, do so gently using a palette knife to ensure the apple slices beneath aren’t disturbed, thus retaining the layered effect.
3. Spread the apples evenly over the cake mixture and lightly press them in. You don’t need to be too neat when layering the apples; in fact, the top looks more interesting if you scatter over the apples in a random pattern.
Mary Berry, CBE is one of the UK’s best-known and most respected cookery writers and television presenters. She has over 80 books to her name and over 6 million sales worldwide. Mary is a judge on the BAFTA award winning The Great British Bake Off series for the BBC, and a presenter on her own TV series Mary Berry Cooks. She specializes in family food, no fuss, practical and foolproof.
Mary Berry is the author of several DK books including the bestselling Mary Berry’s Complete Cookbook, which has sold over 1 million copies worldwide. In her new book Mary Berry Cooks the Perfect features over 100 exciting recipes, from quick family suppers to rustle up after work to more impressive dishes for entertaining.What sets this book apart is Mary’s ‘Keys to Perfection’. For each recipe Mary identifies the crucial parts you need to get right to guarantee the best results
Mary Berry Cooks the Perfect is published by DK, for more information click here.