Moist and Delicious spiced Chai Spice Apple Traybake that is easy to make and lovely served with a cup of tea/coffee.
Chai Spice Apple Traybake
The thing I love about a traybake is it’s simplicity.
If ever you fancy a cake and can’t be asked with the faff, a traybake is the perfect cake to make.
This one is perfect for when you have a few apples knocking about. Which in Autumn happens to be every single day.
Ingredients to make Chai Spice Apple Traybake
Apples – I recommend tart apples like Bramley or Granny Smith here which work well with the buttery sugary goodness in this cake. The weight is for the apples before they are peeled.
Oil – To ensure the cake is super moist.
Chai Spices and Vanilla – Apples and Cinnamon are the best of friends and I don’t scrimp on it here. Feel free to reduce if the quantity mentioned feels like too much for you. Vanilla adds a little lift too. Other Chai Spices include cardamom, cloves, pepper, nutmeg, allspice, ginger.
Light Brown Sugar – I love the caramel tones that brown sugar add to this cake.
Demerara Sugar – This adds crunch to the top of the cake.
Eggs – Used as a binder.
Butter – To make the crunchy topping.
Plain Flour – You can use Self Raising Flour instead, in that case skip the Bicarb.
Bicarbonate of Soda – This reacts with the buttermilk for a lighter, well risen cake.
Buttermilk – Make your own by combining the same quantity of milk with 1 tbsp of Lemon Juice and leaving to stand for 2-3 minutes.
How to make it
Preheat oven to 160 C/Gas Mark 3. Grease or Line a 9 x 13 inch tin.
Beat Sugar and Oil then add Eggs.
Mix in Buttermilk, Vanilla.
Fold in Flour, Bicarb, Cinnamon and Apples.
Pour batter into a buttered or lined 9×13 inch tin.
Melt Butter, add Demerara and Chai Spices. Brush on top.
Bake for 45 minutes.
Serving suggestions
Because the cake is very moist, it can be served as it is.
You can serve dusted with icing sugar or with a splash of cream, a spoonful of creme fraiche, a pouring of custard or a scoop of ice cream.
Storing and Freezing
This cake can be stored in an airtight container on the kitchen counter for up to 2 days as long as your kitchen is nice and cool.
Freezer
This cake is also freezer friendly.
Simply wrap it tightly in some foil and pop in an airtight container or freezer bag and keep for up to 3 months. If you don’t have a large one, cut into pieces and freeze that way.
Variations
Nuts
Add some chopped pecans or walnuts.
Fruits
Add dry fruits.
Crumble
Make a crumble topping by rubbing 100g Plain flour with 75 cold butter and 75g light brown sugar. Crumble over the top before baking.
Ginger
Add some Crystallised and Stem or Fresh Ginger.
Caramel
Drizzle over some Caramel.
More Apple Recipes:
Easy and Cosy Spelt Apple Crumble
**if you make and enjoy this recipe, please leave a comment and star rating. Please tag us on instagram. We love to see your creations and your feedback helps us to shape future content! we love to hear from you. Thankyou! x
Chai Spice Apple Traybake
Moist and Delicious spiced Apple Traybake that is easy to make and lovely served with a cup of tea/coffee.
Ingredients
- 275 g Light Brown Sugar
- 120 g Oil Veg or Olive
- 2 Eggs
- 200 g Buttermilk or Sour Cream/Plain Yoghurt (Tips to make your own are below)
- 2 tsp Vanilla Extract
- 325 g Plain Flour
- 2 tsp Cinnamon Powder Adjust accoridng to your taste
- 1 tsp Bicarbonate of Soda
- 400 g Apples Peeled, cored and chopped into small pieces
Topping
- 3 tbsp Butter Melted
- 1 tsp Ground Ginger
- 1/2 tsp Ground Cloves
- ½ tsp Ground All Spice
- ⅛ tsp Ground Black Pepper
- ¾ tsp Cardamom
- Pinch Nutmeg
- 75 g Demerara Sugar
Instructions
-
Preheat oven to 180 C/Gas Mark 4. Grease or Line a 9 x 13 inch tin.
Cake
-
Combine Sugar, Oil, Eggs and Buttermilk in a bowl. Whisk till combined and thickened.
-
Add Vanilla, Plain Flour, Cinnamon, Bicarbinate of Soda. Mix till the flour is incorporated.
-
Fold in Apple.
-
Pour into the baking tin.
Topping
-
Make the topping by melting the butter in the microwave in a heat proof bowl.
-
Add the remaining ingredients and mix together.
-
Brush or sprinkle on top of the Cake.
-
Bake for 45 - 55 minutes or until a skewer inserted into the middle of the cake comes out clean.
Recipe Notes
Buttermilk
If you don't have any, mix the same amount of Milk with 1 tbsp Lemon in a bowl. Leave to stand for 2 minutes.
Apples
I would suggest using a tart Apple like Bramley or Granny Smith but any apple will work here. The weight of the apples above is before they are peeled/cored.
Serving suggestions
Because the cake is very moist, it can be served as it is. You can serve dusted with icing sugar or with a splash of cream, a spoonful of creme fraiche, a pouring of custard or a scoop of ice cream.
Storing and Freezing
This cake can be stored in an airtight container on the kitchen counter for up to 2 days as long as your kitchen is nice and cook.
This cake is also freezer friendly. Simply wrap it tightly in some foil and pop in an airtight container or freezer bag and keep for up to 3 months. If you don't have a large one, cut into pieces and freeze that way.
Variations
- Add some chopped pecans or walnuts.
- Add dry fruits.
- Make a crumble topping by rubbing 100g Plain flour with 75 cold butter and 75g light brown sugar. Crumble over the top before baking.
- Pour over some Caramel.
- Add some Crystallised Ginger and Ground Ginger.
Leave a Reply