A delightful twist on the traditional apple traybake, featuring a hint of cinnamon and a crumbly topping.
Preheat your oven to 180°C (360°F).
Preheating ensures even baking from the start.
Line a rectangular baking tray with parchment paper.
Using parchment paper makes it easier to remove the cake after baking.
Peel, core, and thinly slice the apples. Toss them with a little lemon juice to prevent browning.
Thin slices ensure the apples cook evenly.
In a mixing bowl, combine the butter and caster sugar until creamy.
Room temperature butter mixes more easily.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps maintain a smooth batter.
Sift in the flour, baking powder, and cinnamon, and fold gently to combine.
Folding gently keeps the batter light and airy.
Spread half of the batter into the prepared tray. Arrange half of the apple slices on top.
Ensure an even layer of apples for consistent flavor.
Repeat with the remaining batter and apple slices, then sprinkle with demerara sugar.
The sugar topping adds a delightful crunch.
Bake in the preheated oven for 45-50 minutes, or until golden and springy to the touch.
Check doneness with a toothpick; it should come out clean.
Let the cake cool in the tray for 10 minutes before slicing into squares.
Cooling slightly helps the cake hold its shape when sliced.
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