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Moist Apple and Cinnamon Cake (Tray Bake)

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Moist Apple and Cinnamon Cake (Tray Bake)

 

Moist apple and cinnamon cake with stewed apples. Probably your new favorite apple traybake cake recipe.

 

STEWED APPLE CAKE

 

moist apple cake stewed apples

 

Prajitura cu mere – a deliciously tender European apple cake, easily made and loved by everyone.

When it comes to apple cakes, I think you really have a choice on Where Is My Spoon. Several Romanian apple cakes, some German ones, some really quick and easy ones, muffins, desserts and so on.

Oh my God, I knew they were quite a few, but this is even more than I expected. I didn’t even realize we eat so much apple cake, I must have photographed and posted every single apple cake I’ve made during the last 2 years…

 

The Softest Apple Cake

 

EUROPEAN APPLE CAKE

And we really love each of these cakes! I probably make so many apple cakes, because my kids love them so much, in any form and are always happy when I am baking with apples. They would refuse the best chocolate cake (my son), but they would never say no to a nice piece of apple traybake cake.

And as you see, although all full of apples, they are all so different, I could not say that two of the apple cakes I make taste the same, they all have their particular taste and consistency, something that sets them apart from the rest.

And what sets this moist apple and cinnamon cake apart from the rest? Its tenderness. It is unbelievably soft and tender, sweet and so full of apples, really comforting and satisfying.

I swear, my son ate 3 pieces in one go and wanted to reach for the next piece before I stopped him. He spent the rest of the day asking when could he have another piece of apple cake and repeated the procedure the next day with the remaining cake…

 

The Softest Apple Cake

 

WHAT IS THE BEST APPLE FOR THE APPLE CAKE?

  • I used winter apples, the sort that is stored in the cellar for a while before being ready for cooking and baking, they are the best sort for this apple traybake cake recipe, as they are not very juicy.
  • These cellar or winter apples are also called cooking apples, meaning that they are used primarily for cooking and they are not so suitable to be eaten raw.
  • They are the kind of apples coming from somebody’s garden apple tree, somebody who happened to plant an apple tree once without checking the sort of apple they were planting… The result: apples that nobody wants to eat, apples that are only used to make compote, cakes or desserts.
  • They are a bit floury and sour and don’t release a lot of liquid when stewed.
  • If you use fresher, juicier apples increase the stewing time until most of the released cooking liquid has evaporated.

 

WHAT CAN YOU DO WITH COOKING APPLES?

We removed the above-mentioned cooking apple tree from our garden more than 10 years ago. It was old and moldy, as it was planted by my husband’s grandmother about 50 years ago, if not longer.

But, almost every autumn, I receive buckets and buckets of cooking apples from various neighbors or relatives. Almost all of them are cooking apples, either people only plant those or keep the eating apples for themselves.

But I am always grateful! I love knowing that I have provisions in my cellar, from apples and potatoes to all kinds of jam, preserves, and pickles.

So, how can I use old apples?

Apple sauce: homemade apple sauce is the best kind, as it allows you to choose yourself how much sugar you are adding. I make a rather large batch of apple sauce every autumn and I freeze the jars, over the years I came to the conclusion that that is the best way to keep apple sauce fresh and delicious.

Apple butter: making it will also allow you to use a large number of older apples.

Spicy apple jam: apple jam is not exactly for everyone, it can be rather bland, but if you choose the right sort and amounts of spices, you will get a delicious apple jam. Try adding cloves, cinnamon, allspice, ground ginger.

Baked apples: so simple and so good! You can fill them with nuts and spices before baking or you can leave them plain and serve them sprinkled with some sugar or drizzled with honey. For a real treat, add whipped cream, vanilla ice cream or vanilla sauce.

Savory dishes: you should definitely try this vegan apple and chickpea curry served over rice or this amazing chicken with apples, they are recipes I make at least 2 or 3 times every autumn and winter using those cooking apples. 

Desserts: make an apple crumble, it is probably the best apple dessert ever! Here is a variation, a rhubarb apple crumble, but you can leave out the rhubarb and only use apples. You can also make apple pancakes, apple compote for serving with regular pancakes or with crepes, apple crisp, French toast with apples, and so on.

Apple cakes: there must be a gazillion of apple cake recipes in this world. I have so many on my blog, they even received their own tag. Some of my favorites are the Apple Caramel Cake, the German Apple Crumble Cake or these simple Apple Cinnamon Muffins.

 

The Softest Apple Cake

 

HOW TO MAKE APPLE TRAYBAKE CAKE?

This is a Romanian or European apple cake very similar to those my great-grandmother and my great-aunts used to make.

So, if you feel like having one of the most comforting cakes on Earth this weekend, don’t hesitate to try this moist apple traybake cake recipe.

The recipe makes a large baking tray, but it is easily halved.

Prepare the apples:

  • Peel and core the apples and process them coarsely, in batches, in the food processor. You could grate them coarsely, but it takes much longer.
  • Place the apples in a wide pan, add the 150 g/ 5.3 oz/ ¾ cup granulated sugar. Stew the apples gently until they are soft and almost all the released liquid is evaporated.
  • It took me about 15 minutes, but you might need a bit longer if your apples are juicier. Add the cinnamon and the cloves (if you like cloves) and stir well. Leave to cool until you prepare the rest.
  • Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius. Line a rectangular baking tray with baking paper.

Batter:

  • Beat the eggs and the sugar until pale and frothy. Add the oil and incorporate it.
  • In another bowl mix the flour and the baking powder. Add the flour and the milk to the egg mixture, alternating, start with the flour and finish with milk. The batter will be pretty runny, so don’t worry about it.
  • Pour half of the mixture into the prepared baking tray and bake for 10 minutes or until lightly golden. Take the tray out of the oven.
  • At this point, I prefer using a square baking frame because my baking tray is very shallow. If your baking tray is a bit deeper, you will not need the frame, but otherwise, I recommend using it, just to make sure your batter will not end up all over the place.
  • So, spread the apples on the cake, even them nicely and pour the remaining batter on top. Even very lightly and continue baking the cake at the same temperature for about 40 minutes or until nicely browned.
  • Leave to cool completely, then slice and dust with icing sugar just before serving.
  • You can also serve the apple traybake cake with whipped cream.

 

PIN IT FOR LATER!

 

sliced apple cinnamon cake on a platter

 

apple tray bake cake with cinnamon

Moist Apple and Cinnamon Cake Recipe

Yield: 20-24 pieces
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes

Moist apple and cinnamon cake with stewed apples. Probably your new favorite apple traybake cake recipe.

Ingredients

  • Stewed apples:
  • 2 kg/ 4.4 lbs apples (See note)
  • 150 g/ 5.3 oz/ 3/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves, optional
  • Batter:
  • 4 eggs (medium Germany, large US)
  • 200 g/ 7 oz/ 1 cup granulated sugar
  • 175 ml/ 6 oz/ ¾ cups vegetable oil
  • 250 g/ 8.8 oz/ 2 cups + 1 tablespoon all-purpose flour
  • 2 tablespoons baking powder
  • 175 ml/ 6 oz/ ¾ cups milk
  • icing sugar for dusting

Instructions

Stewed apples:

I recommend using a kitchen scale for weighing the ingredients.

  1. Peel and core the apples and process them coarsely, in batches, in the food processor. You could grate them coarsely, but it takes longer. Place them into a wide pan, add the sugar and cook gently until the apples are soft and almost all the released liquid is evaporated.
  2. It took me about 15 minutes, but you might need a bit longer if your apples are juicier. Add the cinnamon and the cloves and stir well. Leave to cool until you prepare the rest.
  3. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a rectangular baking tray with baking paper.

Batter:

  1. Beat the eggs and the sugar until pale and frothy. Add the oil and incorporate it.
  2. In another bowl mix the flour and the baking powder. Add the flour and the milk to the egg mixture, alternating, start with the flour and finish with milk. The batter will be pretty runny.
  3. Pour half of the mixture into the prepared baking tray and bake for 10 minutes or until lightly golden. Take the tray out of the oven. At this point, I prefer using a square baking frame because my baking tray is very shallow. If your baking tray is deeper, you will not need the frame, but otherwise, I recommend using it, just to make sure your batter will not end up all over the place.
  4. Spread the apples on the cake, level nicely and pour the remaining batter on top. Level very lightly and continue baking the cake at the same temperature for about 40 minutes or until nicely browned.
  5. Leave to cool completely, then slice and dust with icing sugar just before serving.

Notes

I used winter apples, the sort that are stored in the cellar for a while before being ready for eating and baking. They are a bit floury and sour and don't release a lot of liquid when stewed. If you use fresher, juicier apples increase the stewing time until most of the released cooking liquid has evaporated.

Nutrition Information:
Yield: 24 Serving Size: 1 square
Amount Per Serving: Calories: 217Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 32mgSodium: 139mgCarbohydrates: 35gFiber: 2gSugar: 24gProtein: 3g

Nutrition information isn’t always accurate.

Others you might like:

Apple Caramel Cake

Apple Caramel Cake

Apple Hazelnut Pie

Apple Hazelnut Pie

Apple Streusel Cheesecake

Apple Streusel Cheesecake

 

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Olivia

Sunday 1st of November 2020

This cake was easily the best I have made! I've made it three times and each time was perfect! A little longer in the oven to get the perfect consistency. I also used sliced eating apple on the top of the cake (and bottom!) which turned out lovely - just reduced the sugar a little in the main recipe. I thought it was really easy to follow and a lovely dessert for autumn/winter :)

Adina

Sunday 1st of November 2020

Thank you very much for the great feedback, Olivia. I love to hear it when people like my recipes.

Penny

Thursday 24th of October 2019

YUMMY!!! This is sooooo good!! I used apples from my Aunt's tree..granny smith...and DELICIOUS!! I love that it isnt a heavy or rich cake! I didnt quite know how to measure 4lbs of apples but I clearly only made half of what your recipe said..will definately make again with double the stewed apples! I am trying the mock puff pastry and apples recipe Friday. I am also i spired to try the stewed apples for other tasty treats as well. I have a new staple..stewed apples.... which shall be incorporated into many other recipes! THANK YOU!

Adina

Thursday 24th of October 2019

Oh Penny, reading this makes me really happy! So glad you liked it!

Sarah

Thursday 12th of September 2019

Hi Adina, The cake looks great, I'd like to try making it for my boyfriend who is Romanian :) does it matter if the milk is full fat and if the sugar is caster rather than granulated? Many thanks!

Adina

Thursday 12th of September 2019

Not at all, Sarah. Happy baking!

Anca Tinica

Monday 14th of January 2019

Am facut reteta asta de o gramada de ori si toti o iubesc! Cred ca e prajitura mea preferata! Multumesc, Adina!

Adina

Tuesday 15th of January 2019

Ce ma bucur sa aud, Anca. :) Mersi mult!

Adina

Friday 23rd of February 2018

Hi Anna, My baking tray is 40x20x2cm/ about 16x12x0.2 inches, pretty large but very shallow. The one with the rim seems deep enough, I don't think you will need an extra frame. I hope you will like the cake, it is a very typical Romanian recipe. Have fun with baking! :)

Anna

Tuesday 27th of February 2018

Thank you for the size of the pan, Adina! I look forward to making the cake soon.

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