Apple Tray Bake
Each year I say I have found the best apple cake of the season.
Well, this is the winner for 2016.
The only problem will be finding this wonderful British golden caster sugar......I had it leftover from this UK recipe, and I think it made this cake even more amazing than it should be.
If you have a friend in the UK, ask then to send you a couple of packages of this sugar, I am addicted to it.
A "tray bake" is a British thing, not sure why, but the BBC has so many lovely recipes for tray bakes with apples......all using a type of apple we do not have here in the US, called a "Bramley" apple. That's ok, I live in NJ, where we have a ton of great locally grown apples to use.
I used Granny Smith and Macoun.
I adapted this recipe from a healthier website than mine.....where the authors only use rice flour to make it gluten free, and honey or maple syrup instead of sugar, and are vegans.
I am neither (gluten free, nor vegan, in case you are just coming on board now).
So, I adapted the recipe to make it for me.
I used sour cream instead of buttermilk or yogurt (because that is what I had)....and I didn't grind my oats, I kept them whole.
I bought almond flour (as the original recipe calls for), instead of my usual almond meal, and I liked it much better. It is lighter than the almond meal and that along with the caster sugar made for a delicious sponge cake.
Green Kitchen Stories served this delightful cake with a ginger spiced lemon yogurt, which would be terrific, I am sure.....but I just liked eating it plain, on its own.
This cake is wonderful. Period.
Apple Tray Bake: (very loosely adapted from Greek Kitchen Stories)
1 cup rolled oats (I used Quaker)
1 cup almond flour
1 cup of regular flour (or 3/4 cup of rice flour to make it g.f.)
1 1/2 tsp baking powder
1 tsp ground cinnamon
pinch of cloves
1/2 tsp sea salt
1/2 tsp vanilla extract
4 oz butter (8 tbsp, or one stick), at room temperature
1 cup of golden caster sugar (or 1/2 cup maple syrup or runny honey)
2 apples, rinsed
3/4 cup cultured buttermilk, sour cream or yogurt
3 eggs, separated
2 tbsp melted butter
Mix the dry ingredients with the vanilla.
Then mix in the butter and everything else. The batter will be nice and thick and smell like cinnamon oatmeal. :)
I used a 9"x12" metal shallow baking pan, greased and lined with parchment paper.
Pour the batter and spread it into the pan.
I used a Macoun and a Granny Smith apple. I kept the peels on.
Slice the apples nice and thin and arrange them how you like, pressing into the batter.
Lay the cake on a bed of leaves and take a picture because you are a food blogger ;)
Brush w/ the 2 tbsp of melted butter and sprinkle on cinnamon sugar.
Bake in a 350F oven for 42-45 minutes, depending on the thickness of your cake.
Let completely cool in the pan, and then lift out with the paper.
Slice into squares and serve.
It freezes well too.
This is a winner.
If you're ever in the UK also try our Demerera Sugar - similar to your Turbinado Sugar but again (I think) more rounded in it's depth of flavour.
Bramley Apples are a fantastic - they are a cooking apple. Very sour to the taste as an eating apple - we wouldn't eat use them as an eating apple. They cook to a soft and fluffy consistency and do not keep their shape - the colour when cooked is a very light and bright palest of green/white - I would use white sugar when cooking these to keep the beautiful colour. The apples are large in size and very shiny and all Bramley trees are descended from one apple tree still alive (I believe) today.
Wanted to ask ...did you whip up the egg whites for this and then fold in?
knowing you I think not but wanted to be sure.
Michele.....you know me....no, I did not whip up egg whites separately......hence the words, "loosely adapted from the recipe". I did my own thing and it turned out fantastic!
You are making me envious! I am stocking up on that sugar....it is quite pricey to ship to the US (amazon), so am hoping to find it in NYC or another store that sells British goods.
Please let me know how it comes out!
I called The Pie Store in Montclair (RUDE guy on the phone, typical Jerseyan)....they don't carry it....and the lovely NYC Myers & Keswick on Hudson St. in the Village doesn't have it either......wah.
Guess I will just keep ordering from amazon and paying the shipping! :(
I think you could.....just not a half sheet pan.