Sieve the flour mix into the batter and beat, on medium speed, until combined and the batter is smooth. This recipe has been devised using eating apples. Cooking apples are not a suitable substitute as they emit alot of liquid during cooking which would soak into the sponge cake and affect the consistency. Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a mix of ginger, nutmeg and cinnamon, or use a Pumpkin Spice mix instead. 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. This all-in-one apple cake tray bake is the best apple cake recipe I have ever tried. As it bakes, the juice from the apples combines with the cake batter to form a delicious custardy inside. Combine this with cinnamon and plump juicy sultanas and you have the best apple cake ever!

I'm a big fan of apples all year round, not just for autumn. And this apple traybake can hold its own no matter what time of year. It's light and fluffy, and soft in the middle. That crunch of brown sugar baked on the top is so addictive. And those thinly sliced apples on the top turn are so sweet and juicy. Yes you can, just make sure you drain the apple slices first, otherwise your slice could be soggy. My recipe tips You can use a number of fruit instead of Apples such as Pears, Peach, Plums, Cherries, Blueberries. For the crumble, I have written a recipe to make it yourself below – it’s best to have cold butter, so it can rub together and create a crumb like structure rather than a smush of ingredients.. but you can easily switch it to shop bought crumble. There’s no shame in it – it’s so much easier. I just like to make this one all homemade! Best served with… Preheat your oven to 170C / 150C Fan / 340F and grease and line a 23 x 30 cm (9 x 12 inch) high sided baking tin with baking or parchment paper.The batter will be very runny and much thinner than a normal cake batter. Don't worry - this is perfectly normal. We find the easiest way of lining a baking tin is to cut a strip of baking/parchment paper that fits in the tin widthways, and then do the same the other way. Leave some of the baking paper hanging over the edges to make the traybake easier to remove once it’s baked. Beat the butter and sugar together 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. To make the topping, beat the butter with the sugar and maple syrup until smooth and creamy. Beat in the cream cheese.

I use whatever apples I have at home. But I find this traybake works best with tart apple varieties, like Granny Smith or Braeburn. However, avoid cooking apples as they go to complete mush. Core your apples. Peel them if their skins are tough, but I rarely do that. Skins soften whilst baking and I hardly notice they are there. Slice your apples very thinly. After that, squeeze some lemon juice over them to prevent them from browning. Wrap the cake in a layer of tin foil and then wrap it in cling film and place it in the freezer. It will keep for up to six months.One of my all time classic bakes is almond slice, with it’s jammy layer underneath a sweet soft almond sponge. In this recipe I have replaced the jam with a stewed apple layer to create a delicious tray bake for Autumn or Winter. Jump to: The cake will be cooked when it is firm to the touch. It should not jiggle when you press the middle of the cake with your finger. If it does jiggle, just leave the cake in the oven for another few minutes, but keep your eye on it so it does not burn.