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Apple Fudge Crumble Tray Bake
An autumnal treat making use of the abundant Bramley apples. Tray bakes are great at feeding a crowd and this cake works as a pudding when still warm served with custard or room temp - it actually gets more moist the day after baking.
Servings: 15
: 368 kcal
Author: Just Jo
For the cake layer
  • 200 g soft butter
  • 200 g light muscovado sugar
  • 300 g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarb level
  • 2 tbsp milk room temp
  • 100 g walnuts reasonably finely chopped
  • 4 large eggs
For the apple layer
  • 4 large Bramley apples
  • 2 tsp cinnamon
  • 1 tbsp light brown muscovado sugar
For the crumble layer
  • 25 g cold butter cubed
  • 50 g plain flour
  • 2 tbsp demerara sugar
  • 100 g fudge broken into little nuggets
  1. Line a 8x12 inch tray bake tin with baking parchment or foil.
  2. Prepare the crumble layer first by rubbing the butter into the flour, stirring in the sugar and popping in the fridge to keep cold as you make the cake.
  3. Beat the butter and sugar together until very light and then beat in the eggs one at a time, using a spoonful of flour if needed to prevent curdling.
  4. Sift over the remaining flour and raising agents and fold into the creamed butter and eggs. Stir in the milk to loosen the batter a little. Stir through the nuts and scrape into your prepared traybake tin - it will be stiff and look a mean amount but it does puff beautifully with all those eggs and raising agents.
  5. Prepare your apples and pop the oven on to preheat at 180˚C.
  6. Peel your apples, core them then chop into 1 cm sized cubes (roughly) and place in a large bowl - toss with the cinnamon and sugar for the apple layer and then tumble over the cake batter layer.
  7. Sprinkle over the prepared crumble, stud with the fudge and bake for approx 45 minutes until very well risen, browned and a skewer in the centre of the bake doesn't have too many crumbs stuck it.
  8. Cool for 15 minutes in the tin before slicing and serving.
Recipe Notes

Be careful with substituting the apples. Bramleys are very tart and cook into a fluffy cloud when made into a sauce or puree - in a cake, they will suck moisture out of the batter so if you use a variety which doesn't cook down in the same way, the apples may give up too much liquid. Or not yield into soft little chunks of loveliness!
It's normally necessary to coat the apples in lemon juice as you work to prevent oxidation and discolouration. As you are coating them with brown sugar and ground cinnamon there is no need here!