20 x Nutley's Fibre Biodegradable Apple Trays 12-Hole

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There is no need to remove the skin from the apples. In fact, leaving it on is preferable as it adds a great burst of occasional colour to the top of the cake

This cake is also freezer friendly. Simply wrap it tightly in the baking paper and some aluminium foil and pop in the freezer for up to 3 months. plain (all-purpose) flour: you can use self-raising flour in this recipe – just skip the baking powder. Also, try replacing ⅓ of plain flour with spelt or wholemeal flour. There is only one egg in the mixture and it can seem as if it won't be enough, but it is. Just make sure it's a large egg. In Europe, that means over 63g in the shell. In the US the same size is XL. Ring the changes If you have the 9×9″ square tin, you won’t be able to use that for this, as the volume difference between the two really is quite significant. I often see it where I have posted a cake for an 8″ round tin for example, and someone has put it into a 10″ tin thinking it won’t make too much of a difference… when in reality, it’s 1.6x bigger! If you’ve liked this apple traybake and you have more apples you’d like to use up why not try one of these recipes

iPhone 5

When defrosting cakes (or any baked goods) keep them wrapped in cling film so that condensation forms on the wrapping and not the cake itself making it soggy. You could also assemble and bake the cake in a disposable aluminium baking tray and freeze it in that. Model numbers: A2849 (United States, Puerto Rico), A3105 (Canada, Guam, Japan, Mexico, Saudi Arabia and US Virgin Islands), A3108 (China mainland, Hong Kong, Macao), A3106 (other countries and regions)

This easy apple traybake with its buttery pastry base, soft almond sponge top and juicy apple layer, is an comforting bake that is delicious with a cup of coffee or served for dessert with a scoop of ice cream or custard.

Is it a sponge cake?

You can never have too many apple cakes and this apple crumble cake or this apple cake are big hits. Not content to stop there, this apple and pear crumble is always a simple favourite too. And whatever you do, you need to make this puff pastry apple tart at least once! Jump to: Self-raising flour - If all you have at home is plain (all-purpose) flour then you can make your own self-raising one by mixing it with baking powder. Simply sieve or whisk together 3 teaspoon of baking powder with 250g of plain flour required in this recipe. I told you this was the easiest cake recipe ever. All you have to do is sift the flour into a mixing bowl and then add the sugar, egg, oil and milk. Whisk until there are no lumps, and that's it. The batter is ready! You can get the complete set of instructions and ingredients to make this apple cake from the printable recipe card at the bottom of this post. It’s October, it’s getting colder… and I am in the mood for crumble. Again, I have avoided posting an actual apple crumble recipe as I have completely forgotten to, but we will get there! This however… this is epic.

If you want to freeze it, let it cool completely then remove it from the baking dish by sliding a knife around the edges to loosen the cake. Place a large plate over the dish and invert it. The cake should drop down onto the plate. Baking powder - Don’t skip baking powder, even if you’ve made your own self-raising flour. Add it as per recipe. Mix the everything together a little after you add each egg and again, once you add the last egg. The mixture will be a little bit sloppy once all the eggs have been added. Baking spread, (something like Stork for example), is a non dairy margarine that’s great for baking. It makes cupcakes and cakes lighter and fluffier than butter, which means it’s a great, cheaper alternative. For the cake, mix together the light brown soft sugar and butter until fluffy. Then add the eggs and milk, and mix in. Next add the cinnamon, mixed spice and self raising flour and mix in gently.Make your own by combining the same quantity of milk with 1 tbsp of Lemon Juice and leaving to stand for 2-3 minutes. How to make it Mix everything in until the batter is nice and smooth, and there are no visible lumps of flour showing. You may need to get your kids to scrape down the sides of the bowl with a spatula to make sure everything is combined. Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. The batter will be very runny and much thinner than a normal cake batter. Don't worry - this is perfectly normal.

Peel and core the apples, then cut them into small pieces. If you have one you can use an apple slicer to core the apples, and then get your kids to use regular knives to chop them up. The weight is for the apples before they are peeled. Juicy Apples like Gala, Braeburn or Pink Lady also work. Spread the mixture out into the tin and bake the cake for 25-30 minutes or until a thin skewer inserted in the centre comes out clean. Leave to cool fully. To make the buttercream, mix butter, icing sugar, cinnamon and milk together until smooth. Spread it over the cake, the add the stewed apples on top, then sprinkle the crumble all over. Simply wrap it in clingfilm (whole or in slices) and then wrap tightly in 2 layers of foil and pop in an airtight container or freezer bag and keep for up to 3 months.Pink Lady: a slightly sweeter, but extremely crisp and juicy type of apple that adds great texture and effervescent flavour to your caramel apple crumble cheesecake. No, this spiced apple traybake is not a Dorset apple cake. I haven’t tried to replicate the Dorset apple cake at all. The latter is usually deep and round, often made with at least some wholemeal flour and has a tendency to be a little denser than the bake presented here. That makes it perfect served with clotted cream (just the thought elicits happy sighs). How to serve apple cake tray bake Apples - I would highly recommend using tart cooking apples like Bramley or Granny Smith which work fantastically well against the sweetness of the cake providing perfect balance! Using windfalls is absolutely fine, in fact that is exactly what I used for this particular cake. Make sure you cut off all the blemishes etc. You will need approximately 750g apples to get 500g after peeling and coring.