Mary Berry Apple Cake Traybake Recipe

This Mary Berry-inspired apple cake traybake is a simple, buttery sponge topped with soft cinnamon apples and a crunchy demerara finish. The crumb is light and tender, the fruit stays juicy, and every square feels like proper home baking. It is an easy, reliable bake that suits beginners, yet looks lovely on a table. From start to finish, set aside about 1 hour 30 minutes including cooling time.

Ingredients

For the traybake sponge

Butter, for greasing
Baking parchment, to line
225g unsalted butter, softened
200g light brown sugar
25g caster sugar
4 large eggs
1 tsp vanilla extract
225g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
Pinch of fine salt
2 tbsp milk

For the apple topping

3 medium apples (about 450g prepared), peeled, cored and thinly sliced
1 tbsp lemon juice
2 tbsp demerara sugar

To finish (optional but lovely)

2 tbsp apricot jam
1 tsp water
Icing sugar, for dusting

How to Make Mary Berry Apple Cake Traybake Recipe

Prepare the oven and tin

Prepare the oven: Preheat the oven to 180°C (160°C fan). Put a shelf in the middle so the traybake cooks evenly and colours nicely.
Line the tin: Grease a 23 x 30cm traybake tin, then line with baking parchment, leaving a little overhang so you can lift the cake out later.

Prep the apples

Slice and toss: Peel, core and thinly slice the apples. Toss with the lemon juice to stop browning and to sharpen the flavour.

Mix the sponge batter

Cream butter and sugar: Beat the softened butter with the light brown sugar and caster sugar for 2 to 3 minutes until paler and fluffy.
Add the eggs: Beat in the eggs one at a time. If the mixture looks like it might curdle, add 1 tablespoon of the flour with the next egg.
Flavour the batter: Mix in the vanilla extract.
Fold in dry ingredients: Add the self-raising flour, baking powder, cinnamon and salt. Fold gently until you no longer see dry flour.
Loosen with milk: Stir in the milk. You want a soft, dropping consistency that spreads easily in the tin.

Top and bake

Fill the tin: Spread the batter into the lined tin and level the top with a spoon or spatula.
Add the apples: Arrange the apple slices over the surface. Don’t worry about being too neat, a relaxed pattern looks homely and pretty.
Finish the top: Sprinkle evenly with demerara sugar for a crisp, golden crunch.
Bake: Bake for 35 to 45 minutes, until the sponge is golden and springy and a skewer inserted into the centre comes out clean (a few moist crumbs are fine).

Cool and finish

Cool properly: Leave the cake in the tin for 15 minutes, then lift out using the parchment and cool completely on a wire rack before slicing.
Glaze (optional): Warm the apricot jam with the water, then brush lightly over the apples for a gentle shine.
Slice and serve: Dust with icing sugar if you like, then cut into 12 squares.

How to Make Mary Berry Apple Cake Traybake Recipe

Tips

How do I stop the apples from making the cake soggy?

Use firm apples and slice them thinly. Tossing with lemon juice helps, and keeping the slices on top (rather than stirring into the batter) prevents excess moisture spreading through the sponge.

Why did my traybake sink in the middle?

Most often it is underbaked or the oven door was opened too early. Bake until a skewer comes out clean and the centre springs back when pressed lightly. If your oven runs cool, it may need the full 45 minutes.

How do I get a light, fluffy sponge every time?

Cream the butter and sugars until genuinely fluffy, then fold gently once the flour goes in. Overmixing at the end knocks out the air and can make the cake heavy.

How do I cut neat squares without pulling the topping off?

Cool the cake completely, then use a sharp knife wiped clean between cuts. If you have glazed the top, give it 10 minutes to set before slicing.

Serving Suggestions

Warm with custard for a classic pudding-style serving
With lightly whipped cream or crème fraîche
Alongside a cup of strong tea or coffee
With vanilla ice cream and a pinch of extra cinnamon

Storage

Room Temperature

Store in an airtight container for up to 2 days. If your kitchen is warm, keep it in the fridge instead to protect the apples.

Refrigerator

Keep covered and chilled for up to 5 days. Bring to room temperature before serving, or warm a square gently for a softer sponge.

Freezing

Freeze sliced squares for up to 3 months. Wrap individually, then place in a freezer bag or container. Defrost at room temperature for 2 to 3 hours, or overnight in the fridge.

Nutrition

Calories: 385 kcal
Carbohydrates: 52 g
Protein: 5 g
Fat: 18 g
Saturated Fat: 11 g
Sodium: 180 mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

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.