Easy Apple Tray Bake with Zesty Lemon Toffee Glaze
1 hour 25 minutes
1194 reads
About Easy Apple Tray Bake with Zesty Lemon Toffee Glaze
Craving a warm, comforting treat that bursts with fresh apple flavor? This Easy Apple Tray Bake is the answer. Made with wholesome whole wheat flour and crisp Fuji apples, it's the perfect simple dessert or satisfying snack.Forget heavy frosting! This recipe lets the natural sweetness of the apples shine, enhanced by a vibrant, zesty lemon toffee glaze. The touch of citrus and caramelized sugar adds an irresistible twist.Enjoy this delightful tray bake warm from the oven or savor it cold – either way, it's a delicious and easy way to celebrate the taste of fall.
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Recipe Time & More
Prep45 minutes
Cook40 minutes
Total1 hour 25 minutes
Ingredients
Cake Ingredients
- 2 medium Fuji Apples peeled and sliced
- 1 cup Whole Wheat Flour whole
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 1 pinch Cinnamon generous, ground
- 1/2 cup Sugar brown
- 1/4 cup Milk
- 1/4 cup Heavy Cream
- 80 gm Butter unsalted
Lemon Toffee Glaze
- 50 gm Butter unsalted
- 1/4 cup Sugar brown, powdered
- 1/2 tbsp Lemon Juice
- 1 tsp Salt
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together the whole wheat flour, baking powder, salt, and cinnamon. Sifting these dry ingredients together helps create a light and airy cake.
- Melt 80g of unsalted butter using a double boiler or in the microwave in short bursts. Set aside to cool slightly.
- In a large bowl, combine the brown sugar and milk. Whisk until the sugar is dissolved.
- Add the heavy cream to the milk mixture and whisk until light and frothy.
- Whisk in the melted butter until well combined.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
- Line a baking tray with parchment paper. This will prevent the cake from sticking and make it easier to remove.
- Pour the batter into the prepared tray and spread evenly with a spatula.
- Arrange the peeled and sliced apples over the batter.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon toffee glaze. In a small saucepan, melt 50g of unsalted butter over medium heat.
- Add the powdered brown sugar, lemon juice, and salt to the melted butter. Whisk constantly until the mixture is smooth and thickened.
- Let the cake cool slightly in the pan before pouring the warm lemon toffee glaze over it. Use a pastry brush to ensure the glaze covers the entire surface.
- Cut the cake into squares and serve warm or cold.
Recipe Notes
Good To Know
- Adjust the timings and temperature according to your oven settings.
- If you prefer a chunkier texture, cut the apples into small cubes rather than grating them; this adds bursts of fruit throughout the cake and helps retain moisture.
- For a deeper caramel flavor in the lemon toffee sauce, use dark brown sugar or a mix of brown sugar and a spoonful of molasses, but be sure to taste and adjust the tanginess with extra lemon juice as needed.
- To make this cake dairy-free, substitute the milk with unsweetened almond milk and use a vegan butter or coconut oil both in the cake batter and in the toffee sauce.
- Serve the cake slightly warm, either straight from the oven or reheated briefly, and drizzle the lemon toffee sauce just before serving to create a glossy finish that enhances both flavor and presentation.
Expert Tips
- For an extra layer of flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the cake batter.
- If you don't have fresh lemons on hand, you can substitute with lemon zest and bottled lemon juice. Be sure to adjust the amount to taste.
- Warm the plates before serving to keep the cake and toffee sauce at their optimal temperature for longer.
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The toffee sauce can be stored separately in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 182kcalCarbohydrates: 21gProtein: 1gFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 5456mgSugar: 13g
Rajeswari Annamalai
Articles: 100
5 Comments
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This is wonderful! Can’t wait to taste it.
I’m excited to make this at home!
Such an enticing dish! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.
Looks so incredible! Thank you for sharing.