Packed with apples and cinnamon, this easy traybake is quick, easy and full of yum.
We’ve been in the UK for 5 months now (I know – can you believe? Because I can’t!) and I’ve made this traybake so many times, I’ve actually lost count.
My lovely now-not-so-new neighbour Pat has been my apple dealer and seems to have an endless supply of cooking apples from her allotment. She’s been giving me apples and I’ve been baking them into this traybake with delicious regularity.
Every time I make this cake, I promise myself I’ll take some pictures and post the recipe and every time something happens to prevent pictures. It’s actually become a bit of a running joke at home but no one is complaining because this cake is so delicious.
It’s super soft and fluffy and the apples sandwiched in the middle of the cake are the most delicious surprise. The cake is also super versatile, it goes great with a cuppa and also makes a delicious dessert served with either ice cream or custard. So much nom!
The size of this bake means there is always plenty to share, I like to serve and share some now and freeze some for later. My new freezer is annoyingly dinky but I always make sure I save some space for a slice of apple cake because I always like to have some cake for a rainy day. Or any other kind of day come to that!
When life gives you apples, make this cake. I promise you, you won’t regret it.
What’s your go-to cake recipe? Do you keep cake on standby?
Cuts into 16 pieces
Ingredients
1/2 lemon, juiced
450g cooking apples, peeled and thinly sliced
200g caster sugar
225g butter, softened
4 eggs
2 teaspoons vanilla essence
2 tablespoons milk
1 teaspoon cinnamon
350g self-raising flour
2 teaspoons baking powder
demerara sugar, to sprinkle
How to – Traditional
- Preheat oven to 180C/160C fan-forced. Grease and line a rectangular tin with baking paper.
- Peel core and thinly slice the apples and toss in the squeezed lemon juice. Set aside.
- Place the butter, sugar, eggs, vanilla, milk, cinnamon, flour and baking powder in a large bowl and mix until smooth.
- Spread half the mixture into the prepared tin and arrange half the apple slices over the top of the mixture.
- Repeat spreading the remaining mixture on top of the apple slices and finishing with a final layer of apple slices. You can arrange them neatly in rows if you like but sometimes I like a more haphazard arrangement! Sprinkle with demerara sugar.
- Bake for about 40-50 minutes until the cake is golden and springy to the touch. Allow to cool in the tin for about 10 minutes until transferring to a cooling rack and cutting into squares or little bars.
How to – Thermomix
- Preheat oven to 180C/160C fan-forced. Grease and line a rectangular tin with baking paper.
- Peel core and thinly slice the apples and toss in the squeezed lemon juice. Set aside.
- Place the butter and sugar in TM bowl and mix for 30 seconds on speed 4. Scrape down sides and base of bowl.
- With the blades running on speed 4, add the eggs one at a time though the hole in the lid, allowing 10-15 seconds between each egg. Scrape down sides of bowl.
- Add milk and vanilla and mix for 5 seconds on speed 4.
- Add the cinnamon, flour and baking powder and mix for 10 seconds on speed 4. Scrape down sides of bowl and if necessary mix for a further 5 seconds on speed 4.
- Spread half the mixture into the prepared tin and arrange half the apple slices over the top of the mixture.
- Repeat spreading the remaining mixture on top of the apple slices and finishing with a final layer of apple slices. You can arrange them neatly in rows if you like but sometimes I like a more haphazard arrangement! Sprinkle with demerara sugar.
- Bake for about 40-50 minutes until the cake is golden and springy to the touch. Allow to cool in the tin for about 10 minutes until transferring to a cooling rack and cutting into squares or little bars.
