The Perfect Traybake
To my mind, the perfect traybake is quick and easy to make and not in the least bit fussy. Sure it can have a simple icing or a little decoration but it should be first and foremost about ease and flavour. The kind of cake you can’t use the excuse you don’t have time to bake because it really doesn’t take that long. Something that is perfect for having with a cup of tea, packing into a lunch box, sending to a school cake sale or simply sharing with family and friends. It is very much my kind of cake. You may notice that there are not many fussy cupcakes on this blog, they have their place but I don’t often make them, simply because they are often too much work for the few seconds it takes to eat them.
At this time of year I start to find myself with a glut of apples, we have three mature trees in our holiday cottage garden and they produce a lot of fruit. Some we eat fresh from the trees. A lot we juice and freeze for drinking later or turn into cider. But of course, I also like to use them in my cooking. This traybake is one I have made many times. I have also often been asked for the recipe. So when this week’s Bake Off included a traybake I knew it was time to share.
Easy Apple and Cinnamon Traybake – The Basic Recipe
This is my basic recipe and it is a pretty standard creamed cake mixture the same as you would use to make a Victoria sandwich. However in this recipe, I use light muscovado sugar which I think is what makes it so tasty, it has a depth of flavour that caster sugar doesn’t. Then I add a generous spoon of cinnamon and lots of diced apples. I use a small roasting tin about 23 x 27cm (9 x 11in) or a cake tin 20 x 30cm (8 x12 in). I have sprinkled this one with demerara sugar before baking alternatively you could lightly dust with icing sugar after or leave plain.
As I make this a lot I also tend to vary it so that the family doesn’t get bored with the same old cake – as yet that hasn’t happened!
- Core and slice an extra eating apple and arrange slices on top before baking. Brush with a little warm apricot jam or apple jelly after baking.
- Add some chopped hazelnuts or walnuts.
- Add some sultanas.
- Cover with a little glace icing the elderflower icing from my rhubarb cake with elderflower icing works particularly well or make the icing with a little lemon juice.
- Rub equal quantities of plain flour and butter together to resemble coarse breadcrumbs, stir in a little sugar and sprinkle over the top of the cake.
- Replace the cinnamon with mixed spice or ground cardamon.
- Cook in two 1lb (450g) loaf tins.
A simple traybake which is easy to vary. Cut up and share with family and friends. Also delicious served warm with cream or custard
- 250 g butter softened
- 250 g light muscovado sugar
- 4 large eggs
- 1 tbsp ground cinnamon
- 500 g apples peeled cored and diced
- 300 g self-raising flour
- 2 tbsp demerara sugar (optional)
Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and line a rectangular baking tin about 23 x 27cm( 9 x 11 in).
Beat the butter and sugar together until light and fluffy. Add the eggs one at a time beating well after each addition.
Beat in the cinnamon, then add the apples and mix well.
Gently fold in the flour until well combined. Spoon into the prepared tin and spread level. Sprinkle over the demerara sugar if using
Bake in the centre of the oven for 45 minutes, until risen and golden. The cake will spring back when gently pressed in the centre with your finger.
Allow to cool in the tin. Transfer to a board and cut into squares to serve.
The cake freezes well for up to 3 months.
Nutrition information is approximate and is meant as a guideline only. (It does not include the optional demerara sugar.)
Step by Step Easy Apple and Cinnamon Traybake
More Apple Recipes Made Easy
Did I mention the tray bake is delicious served warm with custard, cream or ice cream.
If you liked the recipe above, please consider rating the recipe and leaving a comment below!