Autumn must be here, as the lure of tasty apple filled bakes starts drawing you in.. This yummy traybake is the perfect seasonal treat, topped with a scrumptious layer of cinnamon flavoured apple pieces, set in a fluffy, sweet cake base, that's very more-ish.
After finding a bumper crop on the apple tree this year, it's been a good excuse to try out a new gluten free recipe (you may expect to find a couple more here soon, as I look for more tasty ways to use them in my bakes!). As the weather's started to really turn, a yummy comforting bake has definitely been needed, this tasty bake has a lovely warming note with it's generous sprinkling of cinnamon, resulting in an utterly delicious seasonal treat.
225g dairy free margarine
200g caster sugar
1 tsp vanilla extract
220g gluten free plain flour
1 tsp baking powder
1/2 tsp xanthan gum
2 tsp cinnamon
2 tbsp brown sugar
1 tsp mixed spice
180g diced apple
Pre heat your oven to 170c/160c fan/gas mark 3, and line a 20 x 20cm square tin.
Cream together the dairy free margarine and sugar till pale and fluffy, then add in the eggs one a time and whisk. Stir in the vanilla extract, then mix.
Sift in the gluten free plain flour a little at a time, mixing it as you go along. With the final sift of plain flour, add in the baking powder, xanthan gum, and 1 tsp of cinnamon. Mix well to blend.
Spoon the mixture into the tin, then you'll start mixing the apple topping to finish your traybake off.
Take your diced apple – these can be either big, or small sized pieces, however you prefer them. Then sprinkle the brown sugar, mixed spice, and 1 tsp of cinnamon on top. Stir to mix. This will create a lovely warming flavour for your bake!
Place the apple topping on top of your cake mixture in the tin - the mixture will rise around these, resulting in a scrumptious treat.
Bake your scrumptious apple traybake for 50 minutes - 1 hour till risen and golden - In my fan oven these took 50 minutes. Remove from the oven, and leave in the tin to cool for at least 30 minutes, before slicing into squares, and placing on a wire rack to cool down.
These will last well when kept in an airtight container for a few days. They take best when just freshly baked and sliced, when still warm – but they're still just as yummy afterwards!
Recipe tweaked and adapted from: Gluten-Free on a Shoestring.