Apple Tray Bake Recipes

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a rectangular baking tin (approx 27 x 20cm) with baking parchment. Peel, core and thinly slice the apples, then squeeze over the lemon juice. Set aside.
• Put the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the demerara sugar.
• Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of the tin and remove the paper. Cut into bars or squares.

Steps:

• 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!