Toffee Apple Traybake
This time of year, there are still lots of late season varieties of apples to be had and it meant that Toffee apples were a bonfire night ritual of old in my family. I still can never resist the temptation of them.
So, for me this traybake was a perfect celebration of November. Warming, sweet, sticky sponge with ribbons of caramel and slithers of apple. Just as outstanding with a cup of tea as it is warm with crème fraiche.
- 9oz apples (I like to use a mix of tart and sweet)
- Juice of ½ an orange
- 6oz butter
- 3oz golden caster sugar
- 3oz brown sugar
- 3 free-range eggs
- 9 oz self-raising flour
- 90ml of milk
- 1.5 tsp baking powder
- ½ tsp of salt
- 2.5 tsp cinnamon
- 250ml of caramel sauce (available on the website with last months recipe. I also like to boil a can of condensed milk for the most insanely good sauce).
- Preheat the oven to 180°C/Gas Mark 4, adjust accordingly for fan. Butter and line 9x9in baking tin with parchment paper.
- Peel, core and thinly slice the apples, then squeeze the orange juice over and set to one side.
- Place the butter, caster sugar, brown sugar, eggs and cinnamon into a large bowl and beat until smooth mix through the milk. Next sift in the flour, salt and baking powder and mix until just combined.
- Drain any juice from the apples before folding half of them through your mixture and transferring into the prepared tin. Either pipe half the caramel sauce deep into the mixture in ribbons using a piping bag or pull heaped teaspoons through instead).
Arrange the remaining apples over the top of the mixture, smear over the remaining sauce before baking for 30-35 minutes until golden. Leave to cool for 10 minutes, then turn out of the tin and remove the paper.