This Apple Cake Traybake is a simple sponge recipe with grated apple and spices to make it super moist and delicious. Traybake cakes are so easy to make and decorate, with no comprise on taste. I’ve paired the apple sponge with a sweet caramel buttercream to give the whole cake a toffee apple vibe. It’s a great cake for autumn in particular, but can be enjoyed any time of the year of course! It’d also be perfect for bakes sales and parties as it’s quick and simple to make, and portions easily for a crowd.
To make the sponge I whisked together butter and light brown sugar.
Then I whisked in eggs, followed by grated apple, then flour and spices.
I poured it into my lined tin and spread the mixture out evenly.
It baked for around 25 minutes until it was golden.
I made a caramel buttercream by mixing together butter, icing sugar and caramel extract. Then I smoothed it all over the apple cake.
You can flavour the buttercream with vanilla instead if you like, or leave it out entirely and just enjoy the apple sponge with some custard!
The Apple Cake Traybake is so moist and light and full of flavour!
Apple Cake Traybake
For the sponge
- 185 g Butter or baking spread
- 225 g Light brown sugar
- 3 Eggs large
- 240 g Apples grated (about 3 small apples)
- 1 tsp Cinnamon
- 1/2 tsp Mixed spice
- 275 g Self raising flour
For the caramel buttercream
- 200 g Butter or baking spread
- 400 g Icing sugar
- 1 tsp Caramel extract
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
To make the sponge, mix together the butter and light brown sugar until smooth
Then whisk in the eggs. Then mix in the apple
Then whisk in the self raising flour, cinnamon and mixed spice
Pour the mixture into the tin and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully
To make the butercream use an electric hand whisk to mix together the butter and icing sugar, when they start to come together, add the caramel extract and mix until smooth
Spread the frosting on top of the sponge
To serve, slice into squares. Store any leftovers in the fridge and eat within 3 days
Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead
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