Moist and Delicious spiced Apple Traybake that is easy to make and lovely served with a cup of tea/coffee.
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 the odd apple knocking about. Which in Autumn happens to be every single say.
Ingredients to make an 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. These are coated in Corn Flour to stop them from sinking.
Oil – To ensure the cake is super moist, I have swapped out some butter for oil.
Cinnamon 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.
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.
Egg – Used as a binder.
Plain Flour and Almond Flour – For a little tenderness.
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. Or use Double Cream.
How to make
Preheat oven to 160 C/Gas Mark 3. Grease or Line a 9 x 13 inch tin.
Beat the eggs and sugar till thickened.
Coat apples in cornflour.
Fold in remaining ingredients and apples.
Pour batter into a buttered or lined 9×13 inch tin.
Sprinkle over Demerara sugar.
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 cook. You can keep it in the fridge but I don’t think cakes belong in the fridge because the fridge dries cakes out so…. just eat it fast.
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.
- Add some Crystallised and Stem or Fresh Ginger.
- Pour over some Caramel.
More Apple Recipes:
Easy and Cosy Spelt Apple Crumble
***If you make this recipe, don’t forget to tag/rate/comment. Thank you!
Apple Traybake
Moist and Delicious spiced Apple Traybake that is easy to make and lovely served with a cup of tea/coffee.
Ingredients
- 2 Eggs
- 300 g Light Brown Sugar
- 400 g Apples Peeled, cored and chopped into small pieces
- 1 tbsp Cornflour
- 80 g Oil
- 240 g Buttermilk Or Double Cream
- 2 tsp Vanilla Extract
- 225 g Plain Flour
- 40 g Almond Flour
- 2 tsp Cinnamon Powder Adjust accoridng to your taste
- 1 tsp Ground Ginger
- 1/2 tsp Ground Cloves
- 1 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 3 tbsp Demerara Sugar
Instructions
-
Preheat oven to 160 C/Gas Mark 3. Grease or Line a 9 x 13 inch tin.
-
Whisk Eggs and Sugar together till thickened.
-
Add apple to a bowl and coat in cornflour.
-
Fold all the remaining ingredients into the batter along with the apple.
-
Pour into a buttered or lined 9×13 inch tin.
-
Sprinkle over Demerara sugar.
-
Bake for 40 - 45 minutes or until a skewer inserted into the middle of the cake comes out clean.
Recipe Notes
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. You can keep it in the fridge but I don't think cakes belong in the fridge because the fridge dries cakes out so.... just eat it fast.
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.
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