I love a traybake cake. The mention always takes me back to being a child at school and having a colourful sprinkle topped vanilla cake for pudding. Traybakes are such a fun way to change up a cake. Who said a cake had to be round? Right?
So here, I've created a traycake with autumnal feels, using apples picked from local trees and a crunchy sweet crumby topping.
Start to Finish in 45 minutes
I N G R E D I E N T S
200g Softened Butter
200g Golden Caster Sugar
200g Stewed Apple (Peeled, cored and diced, then stewed down in a pan until soft and mushy)
200g Self Raising Flour
50ml Oat Milk (or your preferred milk)
10g Demerara Sugar
10g Granulated Sugar
15g Hazelnuts (Chopped)
M E T H O D
- First, preheat the oven to 180c.
- Line a 20cmx20cm tray with greaseproof paper or grease the sides with butter. (You can use a different sized tray for baking, just make sure it has deep sides.
- Then in a bowl, beat the butter and sugar together until creamy.
- Mix in the eggs, one at a time.
- Sift and fold in the flour and the raisins, then add the milk to loosen the mixture.
- Pour into the tin and level off.
- In a new bowl, rub together the crumble ingredients, leaving out the nuts and oats for now, until they resemble breadcrumbs. Then add in the nuts and oats and sprinkle over the cake batter.
- Bake in the oven for 30 minutes or until a skewer comes out of the cake clean.