After what felt like an eternity of waiting, this week I finally started my brand spanking new super shiny shamazing job! I spent a vast majority of my working week discussing cooking, baking and Le Creuset. It was just heavenly and finished the week brimming with new baking ideas (I now have a list of bakes I want to do as long as my arm). There was lots of listening and learning too which involved copious cups of tea. There is nothing like a cup of tea to start a bit of bonding, if you offer to make someone a cuppa and you execute it properly (tea please, no milk, no sugar, ta), chances are you have made a friend for life. Everyone was just lovely too, even though I was thoroughly annoying by asking for directions every time I left the room (but then I did once get lost trying to get out of a car park and had to ring my friend for directions to get out) and not remembering anyone’s name (I just called everyone babe/hun/doll instead). It is a nice feeling to actually be looking forward to going back to work rather than having the dreaded Sunday evening blues!
This weeks bake was inspired by a bag of apples dropped off by my mum’s mate who picked them from her own tree. It is now coming up to my favourite season, Autumn, which has the best fruit and this year, the apple harvest has been bountiful. So if you have a glut of apples, this is the perfect recipe! You can freeze this cake too, let it cool once out the oven, cut into slices and freeze in separate food bags. It is jam-packed with apples as I am so disappointed with measly offerings in fruit based cakes, I want it overloaded with chunky apples, full of texture and flavour. The cinnamon crumble topping is crisp, sweet and spicy. I also added a drizzle of cinnamon icing with a teaspoon of cinnamon added to icing sugar and a dash of boiling water. It can take quite a while to cook due to the depth but this Autumnal bake with its sweet and spicy flavours is well worth the bake!
Apple cake with cinnamon crumble
- 300g plain flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 eggs
- 170g unsalted butter
- 100g light brown muscavado sugar
- 70g caster sugar
- 180ml warm milk
- 4 cooking apple, cored and peeled
- 50g butter
- 50g caster sugar
- 2 tsp cinnamon
- 80g plain flour
1. Grease and line an 8″ round springform pan. Pre heat the oven to 175 degrees
2. Sift the flour, baking powder, salt and cinnamon into a large mixing bowl, add the sugar. Make sure the bowl is large enough to allow room for the apples to be folded in.
3. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
4. Peel the apples and slice them into uniform pieces.
5. In a separate bowl, beat the eggs and milk together. Add to the flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
6. Add the apples and mix until all the apples are covered.
7. Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
8. To make the crumble, add the flour, sugar, cinnamon and butter to a bowl and rub the mixture with your fingers until you have a crumble. Scatter on top of the cake and put into the oven.
9. Bake for 45-50 minutes. You may require a little longer as this is quite a deep cake, if the crumble is browning too fast, put a piece of foil over the top to protect it. The top of the cake should be golden brown and a skewer should come out clean once done. Put onto a cooling rack until cool.