Toffee Apple Mini Traybakes

cook 20 mins
  • 125 g (4 oz) unsalted butter, softened, plus extra for greasing
  • 125 g (4 oz) self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 75 g (3 oz) soft dark brown sugar
  • 50 g (2 oz) caster sugar
  • 2 large eggs, lightly beaten
  • crème fraîche, to serve (optional)
  • 50 g (2 oz) demerara sugar
  • 50 g (2 oz) unsalted butter
  • 2 teaspoons lemon juice
  • 3 dessert apples, peeled, cored and sliced
  • Grease a 12-hole individual traybake tray or nonstick muffin tin. Sift the flour, baking powder and spices into a large bowl. Add the remaining ingredients and beat together with a hand-held electric whisk until smooth and creamy.
  • Spoon the mixture into the prepared tin and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until risen and firm to the touch.
  • Meanwhile, make the toffee apples. Place the sugar, butter and lemon juice in a nonstick frying pan over a medium heat and heat until melted. Add the apples and simmer gently for 7–8 minutes, turning occasionally, until golden and softened. Leave to cool slightly.
  • Remove the cakes from the oven and transfer to wire racks to cool slightly. Serve warm, topped with the toffee apples and sauce, and with crème fraîche, if liked.
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