Traditional English Apple Traybake - Apple Pudding Cake

"A simple and easy to whip up apple sponge cake; baked in a tray for easy serving - cut into bars or squares for picnics, school or office lunch boxes & for tea time treats! It is DIVINE served hot with cream,custard or ice cream for a great Autumn/Fall pudding. This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are English cooking apples - in the absence of these, any tart or sharp "Appley" flavoured or regional "cooking" apples will do."
 
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photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
photo by AaliyahsAaronsMum
photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
photo by PanNan photo by PanNan
Ready In:
1hr 10mins
Ingredients:
9
Yields:
16 Slices
Serves:
16

ingredients

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directions

  • 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!

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Reviews

  1. Lovely cake, and easy to prepare. I made it exactly to recipe and found it needed 55-60 minutes baking time. But oh such a soft, moist texture AND my mother-in-law liked it! I'd like to add ginger and cinnamon next time, but I'll definitely be making this one again.
     
  2. This is absolutely gorgeous. My children love the buttery vreamy flavour of the cake and my parents loved it with cream. Definitely a keeper, will be making this for many years. Great frozen too!
     
  3. This was lovely - especially when it was still hot and served with vanilla ice cream!
     
  4. Absolutely SCRUMMY! Used granny smith since I can't get hold of bramleys here, no self-raising flour either, so added in an extra 2 tsp of baking powder. Now this is how it went for me: I broke the switch on my weighing scale as I was switching it from gm to lbs :oops:. So, I used the zaar converter to convert from oz to gms. It took mine about 55 mins to bake (I had checked after 45 mins, the centre was still wobbly). PLEASE NOTE: IT IS NOT THE RECIPE'S FAULT. IT'S MY BROKEN SCALE AND THE CONVERTER. The cake has risen beautifully. OHH it just melts in your mouth! I had mine with vanilla ice cream and DH had to have his with custard! THANK YOU, FT, for sharing yet another one of your wonderful recipes!
     
  5. I made a 3/4 batch hoping it would fit into my 20cm square baking tin - and it was perfect! I used Granny Smith apples and served it warm with Cinnamon & Honey yoghurt which matched the apple/butter flavours of the cake beautifully! Will definitely make this one again.
     
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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p> <p><br /><a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> <br /><br /><strong><span>A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. I am always very humbled by anyone who chooses to make one of my recipes, and I love reading the reviews and seeing the beautiful photos that are posted. Merci beaucoup encore! <br /><br />A note about my recipes. All of my posted recipes, whether they be my own concoctions or adaptations from a book or a famous chef, have been tried and tested at least once, by ME! I try to make sure that I am the guinea pig and not you! However, if there is anything you would like ask me about one of my recipes, or a query that I may be able to help you with, please do write and I will try to answer your question as soon as possible. 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