This apple tray bake cake is easy to make and is a lovely tea time treat. Filled with Granny Smith apple pieces and lightly spiced with cinnamon it’s moist and delicious.
170gunsalted butter, softened (¾ cup / 1 ½ sticks / 6oz)
200gdark brown sugar(1 cup / 7oz)
2large eggs, room temperature
2teaspoonsvanilla extract
½cupmilk(125ml)
For best results, always weigh ingredients where a weight is provided
Equipment
handheld mixer or stand mixer with paddle attachment
mixing bowls
Spatula, balloon whisk
A 9 inch square tin
Instructions
Preheat the oven to 180C (160C fan) / 350F. Line a 9 inch square baking pan with baking paper and set aside.
PREPARE THE APPLES: Peel the apples. Cut them into quarters, then slice the core out of each quarter. Now cut each quarter into 6-7 thin slices then cut those in half.
MAKE THE CAKE BATTER: In a medium bowl, add the flour, baking powder, cinnamon and salt. Whisk to disperse and set aside.
In a large bowl with handheld electric mixer (or a standmixer) beat the butter and sugar until light and fluffy (4-5 minutes).
Add the first egg and beat until combined. Scrape down the sides of the bowl as required. Add the second egg and the vanilla and beat until smooth too.
Add ⅓ of the flour mixture and gently mix together with a spatula. Add ½ the milk and gently mix in again. Repeat this process 3 more times - flour, milk, flour - until everything is mixed in. Don't overmix.
Add most of the apple slices, just holding a few back to top the cake. Fold them in then transfer the cake batter into your prepared tin. Level it out then add the remaining apple to the top of the cake.
Bake for 40-45 minutes or until a toothpick comes out with just a sticky crumb or two attached (not wet batter). Transfer to a wire rack to cool.
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Notes
Apples turning brown: Once sliced, tart apples like Granny Smiths don't oxidise as quickly as other, sweeter types but if you're worried, just sprinkle over a little lemon juice or a dash of apple cider vinegar and mix through.
Weigh ingredients: I always recommend weighing ingredients like flour and sugar. Weighing will give you the most accurate mixture and the best result. Kitchen scales are cheap and last a lifetime. Plus, less cups to wash up!
Cream the butter and sugar: Possibly the most important tip of all, make sure the butter and sugar are well beaten and creamy. Beating the butter and sugar actually creates air which adds to the texture of the cake.
All ovens vary: What takes 40 minutes in my oven may only take 35 or maybe 45 in yours. This is because many ovens run hot or cold, meaning the temperature of the inside of the oven isn’t always the temperature you’ve selected. I recommend keeping an oven thermometer in your oven so you can check – they’re very cheap and last a long time.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.