Dorset Apple Cake (Traybake)

5 from 13 votes

This simple Dorset Apple Cake (Traybake) made with cooking apples (Bramley) and gently spiced with cinnamon is incredibly moist & delicious. Perfect on its own with cup of tea or slightly warm with ice cream or cream for dessert.

Course Afternoon Tea, Cake, Dessert, Traybake

Cuisine British

Keyword dorset apple cake

Prep Time 15

Cook Time 55

Total Time 1 10

Servings generous servings

Calories 389kcal

Author Jo Allison

Equipment

Ingredients

250 g self-raising flour
2 teaspoon baking powder
2 teaspoon cinnamon see notes
150 g unsalted butter softened
150 g light brown sugar
100 ml milk
2 large eggs lightly beaten
500 g cooking apples (Bramley, Granny Smith) weight after peeling, coring and thinly slicing
juice of ½ lemon
2 tablespoon demerara sugar
icing sugar to serve

Metric - US Customary

Instructions

Preheat the oven to 180C/350F/Gas Mark 4 and prepare your baking tin by greasing it generously and lining the bottom with some baking paper.
Put the flour into the large bowl, add baking powder and cinnamon and give it all a mix with a whisk. Alternatively, feel free to sieve your dry ingredients into the bowl.
Add softened butter.
Rub butter into the flour with your fingers (you could use mixer or food processor if you wanted to) until the mix resembles wet sand.
Add sugar and give it all a light mix. Set aside.
Peel, core and thinly slice your apples and place them in a large bowl. Squeeze the juice of half lemon over them to prevent them from getting brown. Set aside.
Add your lightly beaten eggs into the flour/sugar and mix them in gently.
Start adding milk and mixing it in slowly bit by bit until it's all gone and you have thick, batter like mixture.
Add most of your sliced apple to the cake batter, saving some slices to put on top. Mix them in only just and pour in the mixture into prepared cake tin.
Smooth the surface of the cake mixture with spatula and arrange your remaining apple slices on top in any fashion you want.
Sprinkle demerara sugar on top and bake in preheated oven for 50-55 min until nice and golden brown and the skewer inserted into centre of the cake comes out clean.
Important! Once you take your cake out of the oven, let it cool in the tin for good 20 minutes before you take it out onto the rack to cool completely.
Serve dusted with icing sugar or slightly warm with cream or ice cream. Enjoy!

Notes

Nutritional information is approximate, per ⅛ of the cake and should be treated as guideline only.
You will need roughly 750g apples to give you 500g after peeling and coring.
Feel free to reduce the amount of cinnamon to 1 teaspoon if you are not a fan or perhaps use 1 teaspoon cinnamon +1 teaspoon mixed spice.
Store in the airtight container for up to 2 days or freeze wrapped tightly for up to 3 months.

Nutrition