Description
A delightful British traybake combining the sweetness of Bramley apples with a light, spongy cake base. Perfect for gatherings or enjoying with tea.
Ingredients
Scale
- 225g butter, softened, plus extra for greasing
- 550g Bramley cooking apples
- Juice of ½ lemon
- 225g light muscovado sugar
- 300g self-raising flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 4 large eggs, at room temperature
- 1 tbsp milk
- Icing sugar, for dusting
Instructions
- Preheat the oven to 180°C (160°C Fan). Grease a 30cm x 23cm traybake tin with butter and line it with parchment paper.
- Peel, core, and thinly slice the Bramley apples. Toss them in lemon juice to prevent browning.
- In a mixing bowl, combine the softened butter, muscovado sugar, self-raising flour, baking powder, half of the ground cinnamon, eggs, and milk. Beat until smooth and creamy, about 2 minutes.
- Spoon half of the batter into the prepared tin and spread it evenly. Layer with half of the apple slices and sprinkle with the remaining cinnamon. Top with the rest of the batter and arrange the remaining apple slices on top.
- Bake in the oven for 40-50 minutes. The cake is done when a skewer inserted in the center comes out clean and the top is golden.
- Allow the traybake to cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely. Dust the top with icing sugar before serving.
Notes
Serve warm with whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for up to three days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg