Join us it's free! Giveaways, offers, competitions, chat and more!

Apple, Bramble and Pear Traybake

Apple, Bramble and Pear Traybake  


  • 150g butter (unsalted, and a little extra for greasing)
  • 250ml creme fraiche (half a 500ml tub)
  • 200g golden caster sugar, plus a little for sprinkling on top (or soft brown sugar for a denser and more caramel flavoured cake)
  • 3 free-range eggs
  • 280g plain flour
  • lemon juice
  • 2 Bramley apples (peeled, cored and cut into small slices)
  • 2 Conference or Comice pears (peeled, cored and cut into small slices)
  • 250g fresh blackberries (or frozen if fresh aren't available)



Autumn fruits are brought together in a delightfully easy to make tray bake; juicy British apples and pears marry well with fresh (or frozen) brambles (blackberries) and a slice of this tray bake will be welcomed in the school (or work) lunch box as a seasonal treat, as well as being wonderful when served as a hot pudding with cream, custard, ice cream or crème fraiche. If you want a denser, more pudding and toffee tasting cake, then use soft brown sugar, but remember to use golden caster sugar for the topping finish! Perfect for cold weather picnics as well as a special dessert for a family mid-week meal or Sunday

dinner. Can be frozen after baking.



Step 1

Pre-heat the oven to 180C/360F/Gas Mark 6. Grease a large baking or roasting tray with butter and then dust with a little flour. Toss the prepared apples and pears in a little lemon juice, to stop them discolouring whilst you prepare the cake mixture.

Step 2

Put the crème fraiche and butter together into a saucepan and bring to a gentle boil; set aside. Whisk the eggs into the sugar until the mixture is thick and turns a pale colour - this usually takes me 3 to 5 minutes with a hand whisk.

Step 3

Add the butter and crème fraiche mixture to the egg and sugar mixture and whisk together for 2 minutes, then gently fold in the flour and mix until the batter is smooth.


Step 4

Arrange the blackberries over the base of the prepared baking tray and then pour over the cake batter, before scattering the apple and pears over the top; Sprinkle some golden caster sugar over the top, about 1 to 2 tablespoons, and put any apples and pears down into the batter that are sticking up, as they might brown too quickly.

Step 5

Bake for 45 to 55 minutes, or until the cake top is golden brown and the middle of the cake is firm to the touch. Leave to cool in the tin before cutting in squares, or if serving as a hot pudding, allow to cool for 5 minutes before cutting and serving warm with cream, crème fraiche, ice cream or custard.

Step 6

Makes about 12 to 15 squares. Can be frozen.


Serves: 12 – 15 squares

Prep time: 20 minutes

Cook time: 55 minutes

With thanks to Karen Burns-Booth for this recipe.

0 Comments so far

Login to leave a comment

Click here to login