Easy Apple Cake Tray Bake Food

TRADITIONAL ENGLISH APPLE TRAYBAKE - APPLE PUDDING CAKE

Steps:

• Preheat oven to 180°C/360°F or Gas mark 4.
• Grease & line a rectangular baking tray - approx 9" x 7" or 27 cms x 20 cms.
• Peel, core & thinly slice apples; squeeze the lemon juice over them to stop them discolouring and set them to one side.
• Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it's easier.
• Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.
• Repeat the layer with the remaining half of cake/pudding mixture & apples - the apples should be arranged over the top of the cake/pudding mixture.
• Sprinkle over with the demerara sugar.
• Bake for 45-50 minutes until golden brown, well risen & springy to the touch.
• Leave to cool slightly for 10 minutes & then cut into squares or bars.
• Wait until the cake has completely cooled before removing the cake & the baking paper from the tin - store in an airtight tin or container.
• If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream.
• It can also be microwaved too, for a future hot pudding!

DORSET APPLE TRAYBAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a rectangular baking tin (approx 27 x 20cm) with baking parchment. Peel, core and thinly slice the apples, then squeeze over the lemon juice. Set aside.
• Put the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the demerara sugar.
• Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of the tin and remove the paper. Cut into bars or squares.

VEGAN APPLE CAKE

Steps:

• Use the spread to butter a 20cm deep cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Pour the oat milk into a jug, add the lemon juice and leave to sit for 5 mins at room temperature.
• Put the flour, both sugars and the baking powder in a large bowl, pour over the thickened oat milk mixture and almond extract, then add the butter and ½ tsp salt. Beat everything together using an electric whisk. Tip the apples into a second large bowl, sprinkle over the extra 1 tbsp flour and toss to coat. Fold the apples through the cake batter using a spatula, then spoon the mixture into the prepared tin and sprinkle over the almonds.
• Bake in the centre of the oven for 1 hr-1 hr 20 mins, or until golden and firm to the touch. Leave to cool for a few minutes in the tin. Serve warm, or turn out onto a wire rack and leave to cool completely. Once cool, will keep in an airtight container for up to three days.