Apple crumble tray bake

Apple crumble tray bake
Makes: 40 portions
Prep time:
Cook time:
Total time:
  • 500 gr soft butter
  • 500 gr white sugar
  • 10 eggs
  • 500 gr pastry flour
  • 16 gr baking powder
  • 1 kg apples
  • 2 tbspn sugar
  • 2 tbspn custard powder
  • 1 tspn ground cinnamon
  • 250 gr butter
  • 250 gr sugar
  • 250 gr pastry flour
  • 250 gr coarse oat meal
  1. Grease the tin with butter and cover the base with baking paper. Preheat the oven to 180 °C.
  2. Cream the butter and sugar until smooth and fluffy. Gradually and slowly add the eggs to the mixture while whisking.
  3. Combine the flower and baking powder and add to the batter. Mix until combined.
  4. Spread the batter in the lined baking trays.
  1. Dice the apples, toss them in the sugar, custard powder and ground cinnamon to your liking.
  2. Place the apples on top of the cake batter.
  1. Crumble the cold diced butter with the flour, sugar and oat meal until the mixture resembles coarse breadcrumbs. Spread on top of the apple layer.
  2. Bake the cake at 180 °C for 50 to 60 minutes or until cooked through. Test with a skewer inserted into the center. When the cake is cooked, it comes out clean. Let the cake cool in the tin on a wire rack before serving.
Stuff to know
This quantity will fill one baking tray measuring 30x50 cm and makes about 40-60 portions.
Use soft butter at room temperature for the cake batter.
Do not add the eggs all at once or the batter will split.
Use pastry flour rather than bread flour to avoid a chewy cake.
Use preferably tart apples like granny smith or Braeburns. Adjust the amount of sugar to taste. The custard powder will bind any liquid that comes off the apples. Possible add-ins are raisins, chopped nuts, dried fruits and ground cardamom.
Do not overcook the cake since it will continue cooking for a spell when cooling