Description
A delightful traybake featuring a moist sponge cake with tender slices of Bramley apples, perfect for gatherings or an afternoon snack.
Ingredients
- 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) and grease a 30cm x 23cm traybake tin with butter and line with parchment paper.
- Peel, core, and thinly slice the Bramley apples. Toss them in lemon juice.
- In a mixing bowl, combine softened butter, muscovado sugar, self-raising flour, baking powder, half of the cinnamon, eggs, and milk. Beat until smooth and creamy (about 2 minutes).
- Spoon half of the batter into the tin, spread evenly, and layer with half of the apple slices, sprinkling with remaining cinnamon. Top with the remaining batter and layer the rest of the apples on top.
- Bake in the oven for 40-50 minutes until a skewer inserted in the center comes out clean and the top is golden.
- Cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Dust with icing sugar before serving.
Notes
Use Bramley apples for best results. Mixing should be just until combined to keep cake light and fluffy.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: British