Cinnamon Spiced Apple Tray Bake Cake

Cinnamon Spiced Apple Tray Bake Cake - Easy and Delicious spiced Cinnamon Spiced Apple Tray bake that is easy to make, deliciously moist and lovely served with a cup of tea/coffee. With juicy apple pieces dotted throughout, this traybake has some crumble scattered over the top and it is packed full of flavour. It isn't quite an Apple Crumble Cake like this German Apple Streusel Cake but it is equally as divine! 

cinnamon spiced apple tray bake

The thing I love about a traybake is it's simplicity and this deliciously easy Cinnamon Apple Cake made from scratch is as simple as it gets.

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 glut of apples knocking about. 

This tender and delicious cake is comforting, easy to make and does not require any special equipment to make it!

This soft, tender Autumnal Apple Cake is packed full of fresh apples and features a crunchy cinnamon topping and a drizzle of sweet frosting.

It is a great recipe to eat whilst snuggled up with with a cup of tea on a cosy afternoon/evening. It is also a wonderful recipe for bake sales! Another favourite Apple recipe that you may enjoy is Apple Loaf Cake.

Ingredients to make Apple Traybake recipe

The ingredients list is pretty simple, however full measurements can be found in the printable recipe card at the bottom of this post:

Apples

I recommend tart apples like Bramley apples or Granny Smith in this easy apple traybake which work well with the buttery sugary goodness in this cake.

The weight is for the apples before they are peeled. Juicy Apples like Gala, Braeburn or Pink Lady also work.

Oil

To ensure the cake is super moist.

Butter

For richness and flavour.

Cinnamon and Vanilla Extract 

Apples and Cinnamon are the best of friends and I don't scrimp on it here. Feel free to reduce the quantities mentioned if you like. You can add just a teaspoon of the Cinnamon if you like.

Light Brown Sugar

 I love the caramel tones that brown sugar adds to this cake. Light Muscovado Sugar is also lovely in this delicious dessert.

Demerara Sugar

This adds crunch to the top of the cake.

Eggs 

Used as a binder.

Plain Flour  

AKA All Purpose Flour. You can use Self Raising Flour instead, in that case skip the Bicarb. 

Baking Powder 

This adds lift.

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

Heat oven to 180 C/350 F/Gas Mark 4.  Grease and Line a 9 x 13 inch rectangular tin with baking paper/parchment paper.

Beat Sugar and Butter together with an electric mixer in a large bowl for 3 - 4 minutes till pale and fluffy. Or use a stand mixer fitted with a paddle attachment.

Scrape down the sides of bowl.

Whisk in Eggs one by one until fully incorporated into the batter. 

Mix in Buttermilk and Vanilla.

Fold in Flour, Baking Powder, Cinnamon and Apples.

Pour batter into a buttered or lined 9×13 inch tin. Spread evenly with a small palette knife.

Make the topping by combining cold Butter, Sugar, Cinnamon and Plain Flour and crumble using your hands. Crumble on top of the cake batter. 

Bake for 55-1 hour or until a skewer inserted into the middle comes out clean and the cake is golden brown.

Leave to cool for 15 minutes then remove to a wire rack to cool.

Serve warm with Custard, Cream or with a dusting of Icing Sugar.

Tips for making Apple Tray Bake

Use your favourite Apples

You can use any Apples you like in this recipe. Just make sure to peel them and cut them pieces to a similar size. 

Fold in dry ingredients gently

Mix the dry ingredients gently into the batter. Over mixing at this stage can leave you with a dry dense cake.

Cut Apples as uniformly as you can

Small pieces are best here.

Cake browning too fast?

If the cake is browning fast but the middle isn’t yet set, cover the top with foil for the remainder of the baking time.

Serving Suggestions 

Because the cake is very moist, it can be served as it is.

You can also serve it 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. 

Storage and Freezing

This cake can be stored in an airtight container on the kitchen counter for up to 3 days as long as your kitchen is nice and cool. Or store in an airtight container the fridge for up to 7 days.

Freezer Instructions

This cake is freezer friendly.

Simply wrap it in clingfilm (whole or in slices) and then wrap tightly in 2 layers of 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. Scatter over some flaked Almonds.

Fruits

You can use a number of fruit instead of Apples such as Pears, Peach, Plums, Cherries, Blueberries.

Ginger

Add some Crystallised and Stem or Fresh Ginger.

Caramel

Drizzle over some Caramel.

Chai Spices

Add Chai or Pumpkin Spices instead if Cinnamon.

Sugar

You can use Muscovado Sugar, Caster Sugar, Golden Caster Sugar or Granulated Sugar in place of Light Brown Sugar.

White Sugar does not provide the same amount of moisture or caramel tones as Brown Sugar.

Lemon Zest

Add some Lemon Zest for a bright, zingy flavour.

Biscoff Biscuits

Crumble over some Biscoff Biscuits. They work really well with this recipe because essentially they are cinnamon biscuits.

Bake in round cake tins

Bake in 2 round tins instead. You will likely need to bake for less time so keep an eye on them.

More Tray Bakes:

The MOST delicious Malteser Tray Bake

The BEST Sticky Toffee Pudding Tray Bake

Chocolate Tray Bake

Cookie Tray Bake

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