This is my last Christmas offering this year. So far I have posted my Berry Pavlova, Chocolate and Peppermint Cake, Christmas Tree Tear and Share and my not so Christmassy but equally delicious Malteser Truffle Cake. I’ve been planning this post since November but just never got around to it, but I’m so glad I did because it is DEEELICIOUS! To me, it is just so Christmassy, the cinnamon smell in the kitchen while you’re baking it and then curling up on the couch with a slice of it later on with a Christmas film.
I decided to make it into a tray bake just because I had never made any cake into a tray bake so I thought why not? The cake has is flavoured with cinnamon, apple and pecans. It is decorated with caramel buttercream, pecans and of course sprinkles. The tin size I used was actually a lasagne tray, it was roughly 36cm x 27cm. I thought it was a good size and was deep enough that the cake would have room to rise without spilling out.
In the recipe, you need to use either unsalted butter or Stork. For the buttercream, it MUST be unsalted butter. I find Stork makes the buttercream too loose and it doesn’t hold the best when you try to pipe it, so I always use unsalted butter, its just easier than using two different kinds of butter. The apples I used were Bramley Apples but any apples as long as they are for cooking will be perfect for this recipe. Of course, you can always change these recipes if you want to add more or less cinnamon or pecans for example then you can. Again if you want to leave an ingredient out then you can do that too. This recipe will also make a two sponge cake using 8” tins if you would rather it as a cake than a tray bake.
For the buttercream, I added caramel. I just used carnations or you could use dulce de leche. It needs to be a thick caramel sauce the buttercream won’t work if the caramel is runny. I think the sweetness of the caramel goes so well with the cinnamon and apple inside the cake. I decorated with chopped pecans that I had left over and some sprinkles. I struggled to decide how to decorate this cake because it was something I haven’t done before. I didn’t think piping it would look good but at the same time, I didn’t want it to look like I had made no effort either. I decided to just smother the cake in icing smoothing it out to make sure it is even and left a 1cm border around the edge of the cake. I chopped up the pecans I had left over and added some gold crunch sprinkles.
Some tips and ideas: If you find when you bake with fruit and it sinks to the bottom, coat the fruit (apples) in flour before mixing them into the mixture.
This will last in an airtight container for 2-3 days.
This will make 12-16 slices.
300g Cooking Apples
275g Unsalted Butter
275g Caster Sugar
275g Self-Raising Flour
5 Large Eggs
1tsp Baking Powder
For the Buttercream
100g Unsalted Butter
300g Icing Sugar
50g Chopped Pecans
For the Cake
- Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line your tin (I used a lasagne tin which was 36cm x 27cm) with baking parchment and leave to the side.
- Chop 300g apples into 1cm cubes. Leave to the side.
- In a bowl mix together the caster sugar and butter until light and fluffy. Add in the self-raising flour, eggs and baking powder and mix again until they are all combined. Finally fold in the chopped apples, cinnamon and pecans.
- Spoon the mixture into your cake tin.
- Bake in the oven for 35-40 minutes. The cakes should spring back when touched or when a skewer is inserted into the middle comes out clean. Leave to cool.
For the Buttercream
- While your cakes are cooling make your buttercream. In a bowl mix together the icing sugar, butter and caramel in a bowl until it is pale and smooth, there should be no lumps.
- Smother the buttercream over the top of the cake, I left a small border around the edge of the edge of the cake but you don’t need too.
- Finally, decorate with chopped pecans and sprinkles.
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