Apple Tray Bake

  • Servings : 12 - 15
  • Prep Time : 20m
  • Cook Time : 50m
  • Ready In : 1:30 h

Apple Cake is a family favourite and it occurred to me that an Apple Tray Bake would be a useful recipe to have at this time of year. The original recipe comes from my much loved Granny-in-Law, if that is the right term. She made the most wonderful Apple Cake that was loved by everyone in the family. A visit to Granny and Grandpa was not complete without one (or more) of her wonderful Nursery Teas with lovely Sandwiches and Cakes, especially Apple Cake. We were all well out of the Nursery but that didn’t stop us enjoying Tea just the same!

Granny originally came from Dorset, the home of Apple Cake in my opinion. There are many different versions with all sorts of additions but the one that we all loved best was simply Apples, nothing else. Just occasionally I might be persuaded to try one of the ‘adulterated’ versions and much as I love Almonds and such like, it’s not the same and I always go back to the original, though if you like you can add a few flaked almonds to the top of the cake before putting it the oven – just keep an eye on it to make sure they don’t burn.

I have developed this into an ‘All In One’ tray bake as Apples have been so plentiful this year that it has become essential to have a quick recipe to make the most of them. I tend to mix a couple of Eating Apples in with the Cooking Apples just to add a little texture, but that is entirely optional. For preference I use Bramley Apples but any good cooking apple will do.

The quantity of Apples is a bit of a movable feast as you can never get an exact amount but don’t go over by too much or the cake will take longer to cook and the edges might become a little dry. If you don’t have Vanilla Bean Paste, you can use Vanilla Essence. The quantity given is for a standard tray bake tin – 30 x 23 cms (12 x 9) inches. I line it with Baking parchment and don’t both greasing it. It makes 12 hefty pieces or 15 rather more reasonable ones.  It is equally delicious hot or cold and can be served as a dessert with Cream or Custard.


  • 450 gms / 18 ozs Cooking Apples
  • Juice of 1 Lemon
  • 225 gms / 9 ozs Softened unsalted Butter
  • 400 gms / 16 ozs Self Raising Flour
  • 2 tsp Baking Powder
  • 275 gms / 11 ozs Caster Sugar
  • 4 Large Eggs
  • 2 tsp Vanilla Bean Paste
  • 2 tbsps Milk
  • 2 tbsp Demerara Sugar


Step 1

Pre-heat the Oven to 180C / Gas Mark 4

Step 2

Line the Tray Bake Tin with baking parchment

Step 3

Peel and Core the Apples and slice thinly

Step 4

Put the Apples into a bowl and toss in the lemon juice so they do not brown too much

Step 5

Place all the other ingredients except the Milk and Demerara sugar into a seperate large bowl and beat until well combined

Step 6

If the mixture is stiff add the milk a little at a time until it reaches a thick dropping consistency

Step 7

Stir the Apples into the mix until they are well combined

Step 8

Pour the mixture into the prepared Baking Tin

Step 9

Sprinkle the Demerara Sugar evenly over the top

Step 10

Put into the middle of the Oven and bake for 50 mins or until it is springy to the touch and cooked through

Step 11

Check about two thirds of the way through the cooking time and cover with foil if the top is browning too quickly

Step 12

Allow the cake to cool for 10-15 mins and then turn out and allow to cool fully

Step 13

Cut into portions

Step 14


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