Mary Berry Apple Cake Traybake Recipe

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This classic apple cake traybake is soft, moist, and gently spiced, with tender pieces of apple running through every slice. It has a light sponge texture, a comforting buttery flavour, and just the right level of sweetness. The recipe is straightforward and beginner friendly, making it ideal for everyday baking or sharing with family. From start to finish, it takes around 1 hour including baking and cooling.

Ingredients

For the cake batter

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
2 tbsp milk

For the apple layer

3 medium eating apples, peeled, cored, and thinly sliced
2 tbsp lemon juice
2 tbsp light brown sugar

For the topping

1 tbsp demerara sugar
Icing sugar, for dusting

How to Make Mary Berry Apple Cake Traybake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm traybake tin with baking parchment, ensuring the sides are well covered.
Prepare the apples: Place the sliced apples in a bowl, toss with lemon juice and light brown sugar, then set aside so they soften slightly.
Make the cake batter: Add the butter, caster sugar, eggs, flour, baking powder, cinnamon, and milk to a large mixing bowl. Beat with an electric mixer until smooth, pale, and well combined.
Assemble the traybake: Spoon the batter evenly into the prepared tin and level the surface. Arrange the apple slices evenly over the top, pressing them gently into the mixture.
Add the topping: Sprinkle the demerara sugar evenly over the apples to give a light crunch once baked.
Bake the cake: Bake in the centre of the oven for 40 to 45 minutes until golden, well risen, and a skewer inserted into the centre comes out clean.
Cool and finish: Leave the cake to cool in the tin for 15 minutes, then lift out and cool completely on a wire rack. Dust lightly with icing sugar before slicing.

Tips for Best Results

Why is my apple cake sinking in the middle?

This usually happens if the oven temperature is too low or the cake is underbaked. Always preheat the oven fully and avoid opening the door during baking.

How do I stop the apples from sinking?

Slice the apples thinly and gently press them into the batter rather than piling them in one area.

Can I make this cake extra moist?

Using eating apples like Braeburn or Gala helps retain moisture and improves texture.

Serving Suggestions

Serve warm with custard or vanilla ice cream
Enjoy with a cup of tea or coffee
Add a drizzle of warm caramel sauce for dessert

Storage

Room temperature

Store the cake in an airtight container for up to 2 days.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for best texture.

Freezing

Freeze individual slices wrapped well for up to 3 months. Defrost fully before serving.

Nutrition

Calories: 380 kcal
Carbohydrates: 48g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Sodium: 220mg

Nutrition values are estimates and may vary.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.