Easy Apple and Cinnamon Traybake
A delightful, simple dessert filled with juicy apples and a warm cinnamon flavor, perfect for gatherings and cozy afternoons.
Ingredients
Main ingredients
- 250 g butter (softened to a creamy consistency) Make sure your butter is softened to room temperature for easier mixing.
- 250 g light muscovado sugar Provides a rich, caramelized sweetness.
- 4 large eggs To bind the ingredients together.
- 1 tbsp ground cinnamon Infuses warmth and spice.
- 500 g apples (peeled, cored, and diced) Use a mix of apples for varied flavor.
- 300 g self-raising flour Creates a light, fluffy texture.
- 2 tbsp demerara sugar Optional, for a crunchy topping.
Instructions
Preparation
- Preheat your oven to 180℃ (160℃ fan)/350°F/gas mark 4. Prepare a rectangular baking tin, approximately 23 x 27cm (9 x 11 in), by greasing and lining it.
- In a large mixing bowl, beat the softened butter and light muscovado sugar together until light and fluffy.
- Gradually add the eggs, mixing well after each addition.
- Stir in the ground cinnamon, then add the diced apples and ensure they are well distributed.
- Gently fold in the self-raising flour until well combined but do not overmix.
- Spoon the batter into the prepared baking tin and spread it out evenly. Sprinkle demerara sugar on top if desired.
Baking
- Bake in the center of the oven for 45 minutes, or until the cake is risen and golden.
- Test for doneness by pressing the center; it should spring back.
Cooling and Serving
- Allow the traybake to cool before transferring it to a board. Cut into squares and serve.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for a week. Freeze individual pieces for up to 3 months. To reheat, use a microwave or warm oven.