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Stewed Apple Cake (Tray Bake)
4.6 from 129 votes

Stewed Apple Cake (Tray Bake)

Stewed Apple Cake is a moist tray bake blending stewed apples infused with cinnamon and optional cloves into a lightly spiced batter made from eggs, sugar, oil, flour, baking powder, and milk. The apple component softens into a fragrant filling, while the batter yields a tender crumb. Dusting with icing sugar adds a sweet finish. The cake offers a comforting texture and balanced sweetness, suitable for casual gatherings.

Prep Time
30 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 20 -24 pieces
Calories: 217 kcal
Course: Cake
Cuisine: Romanian

Ingredients

Stewed apples:
  • 2 kg apple 4.5 lbs, Note 2
  • 150 g granulated sugar 5.5 oz/ ¾ cup
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon cloves optional, ground
Batter:
  • 4 egg large, room temperature
  • 200 g granulated sugar 7 oz/ 1 cup
  • 175 ml vegetable oil 6 oz/ ¾ cup, room temperature
  • 250 g all-purpose flour 9 oz/ 2 cups + 1 tablespoon
  • 2 tablespoons baking powder
  • 175 ml milk 6 oz/ ¾ cups, room temperature
  • icing sugar for dusting

Instructions

Stewed apples:
    Cup of Yum
  1. Peel and core the apples and process them coarsely, in batches, in the food processor. You could grate them coarsely, but it takes longer. 2 kg apples/ 4.5 lbs
  2. Cook apples: Place them into a wide pan, add sugar, and cook gently until the apples are soft and almost all the released liquid has evaporated.It took me about 15 minutes, but you might need a bit longer if your apples are juicier. Add cinnamon and the cloves and stir well. Leave to cool until you prepare the rest.150 g granulated sugar/ ¾ cup + 2 teaspoons ground cinnamon + ¼ teaspoon ground cloves
  3. Preheat the oven to 350°F/ 180°C. Line the baking tray with parchment paper.
Batter:
  1. Beat the eggs and sugar until pale and frothy. Add oil and incorporate it.4 eggs + 200 g granulated sugar/ 1 cup + 175 ml vegetable oil/ ¾ cup
  2. Mix flour and baking powder in another bowl. Add the flour mixture and the milk to the egg mixture, alternating. Start with the flour and finish with milk. The batter will be pretty runny.250 g all-purpose flour/ 2 cups + 1 tablespoon + 2 tablespoons baking powder + 175 ml milk/ ¾ cup
  3. Bake: Pour half the mixture into the prepared baking tray and bake for 10 minutes or until lightly golden. Take the tray out of the oven. At this point, I prefer using a baking frame because my baking tray is very shallow. If your baking tray is deeper, you will not need the frame; otherwise, I recommend using it just to make sure your batter will not end up all over the place (Note 3).
  4. Top and bake: Spread the apples on the cake, level nicely and pour the remaining batter on top. Level very lightly and continue baking the cake at the same temperature for about 40 minutes or until nicely browned.
  5. Leave to cool completely, then slice and dust with icing sugar just before serving.

Notes

  • Use a digital kitchen scale for accurate measurement of ingredients to ensure baking success.
  • Winter apples stored for a while can work well as they are firmer and less juicy, reducing stewing time.
  • You might need longer stewing time if using fresher, juicier apples due to higher moisture content.
  • If your baking sheet has low sides (less than 2 inches/5 cm), use a baking frame to prevent batter from spilling over during baking.

Nutrition Information

Serving 1square Calories 217kcal (11%) Carbohydrates 35g (12%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 7g (41%) Cholesterol 32mg (11%) Sodium 139mg (6%) Fiber 2g (8%) Sugar 24g (48%)

Nutrition Facts

Serving: 20 -24 pieces

Amount Per Serving

Calories 217

% Daily Value*

Serving 1square
Calories 217kcal 11%
Carbohydrates 35g 12%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 7g 41%
Cholesterol 32mg 11%
Sodium 139mg 6%
Fiber 2g 8%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.