Easy Apple Cake

A simple apple traybake 

This easy apple cake is soft, lightly spiced and full of juicy apple pieces. It is baked in one tin and cut into squares, making it ideal for sharing. There is no decorating required—just a light dusting of icing sugar once the cake has cooled so perfect one to do with the kids.

Makes: 12–16 squares
Prep time: 20 minutes
Bake time: 35–40 minutes

Ingredients

• 175g unsalted butter, softened

• 175g light brown sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 200g self-raising flour

• 1 teaspoon ground cinnamon

• 2 tablespoons milk

• 2 medium eating apples

• 1 tablespoon demerara sugar

• Icing sugar, for dusting, optional

You will need

• 20cm square cake tin

• Baking paper

• Large mixing bowl

• Wooden spoon or electric whisk

• Spatula

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Grease a 20cm square cake tin and line it with baking paper.

2. Put the softened butter and brown sugar into a large bowl. Beat until pale and fluffy.

3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. If the mixture begins to look curdled, add a spoonful of the flour.

4. Add the self-raising flour and cinnamon, then fold gently until almost combined. Stir in the milk.

5. Peel and core the apples. Cut one apple into small cubes and fold it through the cake mixture.

6. Spoon the mixture into the lined tin and smooth the top.

7. Thinly slice the second apple and arrange the slices over the cake. Sprinkle with the demerara sugar.

8. Bake for 35–40 minutes, until golden, risen and a skewer inserted into the centre comes out clean. If the top is browning too quickly, loosely cover it with foil for the final 10 minutes.

9. Leave the cake to cool in the tin for 10 minutes, then lift it onto a wire rack to cool completely.

10. Dust with icing sugar, if you like, and cut into squares.

Top tips

• Eating apples give the cake a gentle sweetness. For a sharper flavour, use one eating apple and one cooking apple.

• Make sure the butter is properly softened before you begin so it mixes easily with the sugar.

• Serve on its own, or slightly warm with custard or vanilla ice cream for an easy pudding.

• Store in an airtight container for up to 3 days, or freeze individual squares for up to 1 month.

Allergen note: Contains wheat, gluten, egg and milk.