Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Sticky Maple-Apple Traybake

Turn tart Bramley apples into a delicious dessert with this sticky maple apple traybake. The light apple sponge is adorned with a creamy maple syrup topping.

From the book

Linda Collister, with forewords by Mary Berry, Paul Hollywood


Tart-sweet Bramley apples are baked into a very light sponge that is bursting with flavour and finished with an easy-to-make creamy maple topping.

Read more Read less


400g Bramley apples
¾ tsp ground cinnamon
2 tsp maple syrup
125ml sunflower oil
150g light brown muscovado sugar
½ tsp vanilla extract
Grated zest of ½ lemon
2 large free-range eggs
50g walnut pieces
275g plain flour
½ tsp baking powder
1 tsp bicarbonate of soda
Good pinch of salt
2 large free-range egg whites, at room temperature
For the topping:
75g unsalted butter, softened
75g light brown muscovado sugar
3 tbsp maple syrup
175g full-fat cream cheese

Essential kit

You will need 1 traybake tin or cake tin, 25.5 x 20.5 x 5cm, greased and the base lined with baking paper, and a wire hand whisk or an electric mixer.


Preheat the oven to 180°C/350°F/gas 4. Peel and core the apples, then cut into 1cm chunks. Put into a bowl, sprinkle with the cinnamon and toss until combined. Drizzle over the maple syrup and set aside.

Put the oil, sugar, vanilla and lemon zest into a mixing bowl and whisk thoroughly with a wire hand whisk or an electric mixer. Lightly beat the eggs with a fork to break them up, then add to the bowl and whisk for a couple of minutes until the mixture looks thick and slightly mousse-like.

Stir in the nuts and the apple mixture using a large metal spoon. Sift the flour, baking powder, bicarbonate of soda and salt into the bowl and fold in – the mixture will be quite stiff.

Put the egg whites into another bowl and whisk until stiff peaks form. Fold into the apple mixture in 3 batches. Transfer the mixture to the prepared tin and spread evenly.

Bake for 30 to 35 minutes or until a good golden brown and a skewer inserted into the centre of the cake comes out clean. Transfer the tin to a wire rack. Run a round-bladed knife around the inside of the tin to loosen the sponge, then leave to cool before turning out.

To make the topping, beat the butter with the sugar and maple syrup until smooth and creamy. Beat in the cream cheese.

Spread evenly over the top of the cooled sponge. Leave in a cool spot to firm up, then cut into pieces. Store in an airtight container, in a cool spot, and eat within 4 days.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets

Close menu