Toffee Apple Tray Bake

13 Ingredients

For the cake

350grams Bramley apples, peeled, cored, and thinly sliced
350grams self-raising flour
2teaspoons baking powder
350grams light soft brown sugar
4 large eggs, lightly beaten
225grams butter, melted
1tablespoons caster sugar

For the toffee sauce

100grams butter
100grams light soft brown sugar
1tablespoons lemon juice
1 pinch salt
1tablespoons lemon juice
1/4 cup crème fraîche (to serve)

Method

Step 1 of 3

Preheat the oven to 180°C. Line the base and sides of the tin with baking parchment. Put the apple slices in a bowl and toss with the lemon juice to stop them turning brown while you make the cake mixture.

Step 2 of 3

Sift the flour into a large mixing bowl, add the baking powder and brown sugar, and stir well. Mix in the eggs and the melted butter to make a smooth batter. Pour into the tin and smooth the top. Arrange the apple slices in three or four long lines along the top of the mixture and sprinkle with the caster sugar. Bake for 45 minutes, or until the cake is firm to the touch and a skewer inserted into the middle comes out clean.

Step 3 of 3

Meanwhile, make the sauce by melting the butter, sugar, and lemon juice in a pan with a pinch of salt, whisking with an electric hand whisk until the mixture is thick, melted, and smooth. Leave to cool slightly. Pour the sauce over the cake while it is still in the tin, gently brushing the sauce all over the top of the cake. Serve warm or cold with a spoonful of crème fraîche, if you like.