There’s a chill in the air in the mornings, the trees are changing into a variety of reds and golden tones, there are tour buses full of ‘leaf-peepers’ stopping off in my historic New England town on their way to find the best foliage…and Little Miss Traybakes has been asking for some time now when we are going apple picking!
Yes, it’s Autumn again! Or Fall, if you prefer.
So, while my thoughts were with all things autumnal and using up the large bag of apples we picked at our favorite orchard (although at the rate Little Miss Traybakes eats apples, there aren’t really that many to ‘use up’), I found a recipe for an Apple Traybake.
This is essentially an apple cake that you can cut into slices/bars/squares. It’s easy and quick to make and is very tasty. I cut mine up into small squares and ate it like a traybake, but I can just imagine that a large slab of this, still warm from the oven and smothered in custard, would be delicious!
My recipe tells me to use cooking apples. Sadly, I have never been able to find a Bramley apple here in Massachusetts, so I cannot vouch for how the recipe works with cooking apples. I had no problems using eating apples.
I made this a second time and instead of sprinkling caster sugar over the top after it had come out of the oven, I sprinkled demerara sugar over the top before I baked it and this made a nice crunchy topping and one that I think I prefer.
4oz/110g caster sugar/superfine sugar (although I used granulated sugar and it worked out just fine)
1 egg, beaten
8oz/225g self-raising flour (or plain/all-purpose flour + 2tsp baking powder)
8oz/225g apples, peeled, cored, and chopped
pinch of salt
½ tsp vanilla extract
splash of milk
1. Beat the butter and sugar together until they are light and fluffy.
2. Add the beaten egg and mix well.
3. Sieve the flour and salt together. Peel and chop the apples. Stir the flour and apples into the mixture with a little milk (I used about a couple of tablespoons) to loosen the mixture.
4. Spread into a traybake tin (I used my 8″/20cm square tin) and bake for 25-30 mins at 350F/180C until the top is golden brown.
5. Sprinkle with caster sugar and cut into pieces. This is best eaten on the day you make it, but still tastes good after that – if you have any left!