This Spiced Apple Crumble Traybake is a great way to combine a cake and a crumble in one easy bake, and the apple make it lovely and moist too.
At this time of year, cooking with apples is a good idea, because there are so many windfall ones lying around, and therefore, they are free to a good home …. or bake! Often while out walking, we find some that have fallen off a tree and I do not think it is stealing to help ourselves to a few if they are outside of someones garden? My Spiced Apple Crumble Traybake is perfect for using up apples that you might find while foraging, and is very easy to make too.
The great thing about making a crumble stye traybake cake, is that you can combine two great and very delicious ways of enjoying windfall apples: apple crumble and apple cake. Of course you could reduce the quantity of apples, and instead add some blackberries to this recipe, to make a delicious bramble inspired cake. Furthermore, blackberries at this time of year are another food that you can forage for free.
- *FOR THE CAKE*
- 500g cooking apples
- 200g Stork
- 200g caster sugar
- 4 eggs
- 1 tbsp elderflower cordial
- 350g self-raising flour
- 2 tsp Steenbergs Mixed Spice (nutmeg & cinnamon)
- *FOR THE CRUMBLE TOPPING*
- 100g flour
- 100g caster sugar
- 100g Stork
- handful of porridge oats
- 1 tsp Steenbergs Mixed Spice (nutmeg & cinnamon)
- pre heat the oven to 180oC / 160oC (fan)
- grease and line a rectangular baking tin 27 x 25cm
- cream together the sugar and butter
- add the eggs and a spoonful fo the flour and beat together for a couple of minutes
- add the remaining flour, the mixed spice and the elderflower cordial and fold into the batter.
- place half of the cake batter into the baking tray
- then peel and thinly slice the apples and place half over the cake batter
- top with the remaining batter and smooth over so all the sliced apples are covered
- then cover with the last lot of sliced apples
- make your crumble topping by placing all the ingredients apart from the opats into a bowl and rub together to make large breadcrumbs
- then add the oats and stir through
- place the crumble over the top of the traybake
- put into the oven and cook for about 60-70 minutes until cooked all the way through
- allow to cool inside the tin and then remove and cut into 15 squares
- serve warm or cold, alone or with custard or cream for a dessert or just with a cup of tea, if you are that way inclined!
The traybake rose really well. Therefore, the portions were huuuge but worth every mouthful, and weren’t hard to finish! The slices of apple inside the cake aswell as on top added a sweet tang to the cake. Incidentally, the buttery crumble topping was spicy and crispy…….need I say anymore? Mmmmm perfect for this time of year with a hot cuppa.
Of course, this traybake would also be delicious served alongside a serving of hot custard or even some ice cream as a dessert. It would also be perfect served alongside tea or coffee with friends and family. Either way, it is a great way of cooking with apples and so easy too.
I was sent some Stork and some mixed spice by Steenbergs for use in my baking as part fo the Great Bloggers Who Bake series.
Linking this Spiced Apple Crumble Traybake to:
oh. my that looks yummy. perfect with custard!!
Sounds delicious – I love the added elderflower cordial 🙂
you thief!!
looks lovely..i love apple cake. I made something similar for dinner tonight but with muesli in, the steebergs is so nice!
They look stunning Jenny, I am such a fan of spice and apple. I also am very, very impressed with the different slant on your photography, great presentation.
Now THAT sounds delicious!! Love the pics with the leaves too – a perfect late night autumn treat 🙂