Perfect Party Tray Bake
And so, without further ado, this recipe marks the end of my mini-series on apples... Try not to be too upset, I know it's hard.
It's halloween next weekend and for me that makes the start of party season as we slowly make our way from that to bonfire night and finally up to the C-Word (Christmas!) and parties mean one thing - food! This tray bake is the epitome of ease tipping pretty much all of your ingredients into just one bowl to mix up the cake batter! Cinnamon and apples are a match made in pudding heaven and this delicious cake will have you going back for more and more!
Perfect Party Tray Bake
Makes 12 big or 24 dainty slices
225g butter (room temperature), plus extra for greasing
550g cooking apples, such as Bramley
juice of ½ lemon
225g light muscovado sugar
300g self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
4 large eggs
1 tbsp full-fat or semi-skimmed milk
Preheat the oven to 180°C /350°F/gas 4. Grease a 30cm x 23cm (12in x 9in) and 4cm (1½ in) deep traybake tin with butter and line with baking parchment.
Quarter, peel, core and thinly slice the apples and put them in a shallow dish. Pour over the lemon juice and toss gently together. Put the butter, muscovado sugar, flour, baking powder, ½ teaspoon of the cinnamon, the eggs and milk in a large bowl. Beat thoroughly using an electric hand whisk for about 2 minutes (or use a wooden spoon for about 3 minutes) until smooth and light.
Spoon half the mixture into the prepared tin and spread it out evenly. Lay half the apple slices on top and sprinkle over the remaining ½ teaspoon of cinnamon. Spoon the remaining cake mixture on top and carefully level the surface. Scatter the rest of the apple slices over the cake mixture and press them lightly into the surface.
Bake for 40 minutes or until well risen and golden brown on top. The cake will feel spongy but firm and will be starting to come away slightly from the edges of the tin. Also, the apples should be soft. Leave the cake to cool in the tin for 10 minutes, then loosen the sides with a small palette knife and turn out the cake, peel off the parchment paper and leave to cool on a wire rack. Cut into slices and serve warm or cold.
It's halloween next weekend and for me that makes the start of party season as we slowly make our way from that to bonfire night and finally up to the C-Word (Christmas!) and parties mean one thing - food! This tray bake is the epitome of ease tipping pretty much all of your ingredients into just one bowl to mix up the cake batter! Cinnamon and apples are a match made in pudding heaven and this delicious cake will have you going back for more and more!
Perfect Party Tray Bake
Makes 12 big or 24 dainty slices 225g butter (room temperature), plus extra for greasing
550g cooking apples, such as Bramley
juice of ½ lemon
225g light muscovado sugar
300g self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
4 large eggs
1 tbsp full-fat or semi-skimmed milk
Preheat the oven to 180°C /350°F/gas 4. Grease a 30cm x 23cm (12in x 9in) and 4cm (1½ in) deep traybake tin with butter and line with baking parchment.
Quarter, peel, core and thinly slice the apples and put them in a shallow dish. Pour over the lemon juice and toss gently together. Put the butter, muscovado sugar, flour, baking powder, ½ teaspoon of the cinnamon, the eggs and milk in a large bowl. Beat thoroughly using an electric hand whisk for about 2 minutes (or use a wooden spoon for about 3 minutes) until smooth and light.
Spoon half the mixture into the prepared tin and spread it out evenly. Lay half the apple slices on top and sprinkle over the remaining ½ teaspoon of cinnamon. Spoon the remaining cake mixture on top and carefully level the surface. Scatter the rest of the apple slices over the cake mixture and press them lightly into the surface.
Bake for 40 minutes or until well risen and golden brown on top. The cake will feel spongy but firm and will be starting to come away slightly from the edges of the tin. Also, the apples should be soft. Leave the cake to cool in the tin for 10 minutes, then loosen the sides with a small palette knife and turn out the cake, peel off the parchment paper and leave to cool on a wire rack. Cut into slices and serve warm or cold.
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