I love cooking with fruit, even though Sam isn’t quite as keen. (Though his favourite cake is a lemon drizzle but that’s only cooking with fruit in the most vague sense possible.) I found myself with a surplus of apples a little while ago so I made several batches of Traybake Apple Cake.
It’s so easy to make because the batter itself is super simple. And because it’s a traybaked cake there’s not a whole lot of finesse that goes into it. It’s easy to whack it into the oven and then the next thing you know you’re eating a sugary, cinnamony, appley wonder with a cup of coffee. Or maybe that’s just me?
The most time consuming portion of this recipe is slicing the apples thinly, so as long as your are capable of slicing an apple you are capable of baking this cake.
- 225 g of butter
- 2 large apples, sliced thinly
- 225 g of brown sugar
- 300 g self-raising flour
- 2 teaspoons of baking powder
- 1 teaspoon of cinnamon
- 4 eggs
- 1 tablespoon of milk
- Preheat the oven to 180 C (350 F). Line and grease your baking dish.
- Cream the butter and sugar together. Then add in the dry ingredients and eggs. When your mixture has almost come together, mix in the milk. Your batter should be fairly thick.
- Spread half the mixture out into your baking dish. Top with about half your sliced apples. Spoon the remaining batter over top and then top again with apples.
- Bake for around 45 minutes or until your cake is golden brown. You may want to cover the top in foil for the last 10 minutes of baking to prevent the top from over-browning.
- If you want to prevent your apples from cooking too brown, toss them in a tablespoon of lemon juice.