Apple Tray Bake Recipes

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.

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!

DEVONSHIRE APPLE TRAYBAKE

Steps:

• Pre-heat the oven to 180'C/Gas mark 4. Grease and base line a 12 x 9inch (30x23cm) roasting tin with greased greaseproof paper.
• Peel, core and thinly slice the apples and squeeze the lemon juice over them.
• Measure the flour, baking powder and sugar into a large bowl. Beat the eggs together with the almond essence and stir into the flour with the melted butter. Mix well, then spread half this mixture into the tin. Arrange the apples over the top of the cake mixture. Carefully top with the rest of the mixture; don't worry if the apples show through a little. Sprinkle over the almonds.
• Bake in the pre-heated oven for about 1 1/4 hours or until the cake is golden, firm to the touch and slightly shrunk away from the sides of the tin. Leave to cool for 15 minutes and then turn out and remove the paper. Sprinkle over the caster sugar and serve warm with cream or fromage frais.

APPLE TRAY BAKE

Steps:

• Heat the oven to 180C or Gas mark 6, grease and line a 34 x 24 x 2.5cm baking tray with butter and grease proof paper or parchment.
• Peel and core the apples, chopping them in to small cubes about 1cm squares, this does not have to be exact just a rough chop. Place in a bowl and squeeze the lemon juice over the apples, taking care not to let the pips drop in to the bowl.
• In a large bowl place the butter, caster sugar, eggs, cinnamon, flour and baking powder and mix well until smooth. I use a electric hand whisk for this, once all mixed together and when you stop you see bubbles, it will rise. Now stir in the chopped apples you put to the side. If at this point you think the mixture is to thick add a small amount of milk. But this mixture does have to be thick to support the apples.
• Pour the mixture into the lined baking tray, you may need to use the back of a spoon to spread the mixture around the tray. Sprinkle with the demerara sugar, place in the middle of the oven and bake for 1 hour. Check after about 50 minutes with a skewer or knife if no mixture on the skewer or knife its cooked, if there is mixture on then it is not cooked.