Hope you had a lovely weekend?
I had big plans for mine – everything from planning for my next holiday to doing some autumn photography and to cleaning my flat. I definitely failed on all fronts. Well, all fronts apart from my baking – priorities!
As it’s currently apple season, this apple crumble cake is the perfect autumn bake.
A moist, cinnamony sponge, laced with dried apple chunks before being topped with caramelised apples and an irresistible buttery crumble topping.
And yes, in case you’re wondering, I did use a chunky knit jumper for the backdrop on this picture! Between that and the candle, it sums up my evenings lately.
Gah. Just hand me a slice and a mug of coffee already!
Seriously, the end of summer suddenly doesn’t feel so terrible with a slice of cake!
- 50g dark brown muscovado sugar
- 150g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 165g flour
- 1/2tsp baking soda
- 120ml buttermilk
- 1 tsp cinnamon
- 50g dried apples, chopped
- 250g apples, peeled and cubed (I used a mixture of red windsor and delbard estivale apples, but you can use whatever you have to hand)
- 50g light brown sugar
- 10g salted butter
- 15g salted butter
- 1 heaped tbsp flour
- 1 tbsp oats
- 1/2 tbsp chopped, toasted nuts
- 3/4 tbsp light brown sugar
- 3/4 tbsp caster sugar
- Preheat oven to gas mark 5, and line an 8 inch, loose-bottomed baking tin with parchment paper.
- Cream together the butter and sugars until light and well combined.
- Add the vanilla extract and one by one the eggs, mix well to combine.
- Whisk together the flour, baking soda and cinnamon before adding half to the mixture. Mix to combine.
- Add the buttermilk and mix again. before adding the remainder of the dry mixture and mix to combine.
- Finally add the chopped, dried apples and mix to combine.
- Pour the batter into the prepared tin and bake for 20mins.
- Meanwhile, prepare the caramelised apples by adding all the ingredients to a saucepan and cooking on high. Stit every few mins until slightly softened and browned.
- To make the crumble add all the ingredients to a bowl and use your index fingers and thumbs to rub together until the mixture resembles breadcrumbs.
- After 20mins, remove the cake from the oven and carefully top with apples (drain excess juices) and then sprinkle with crumble.
- Return to the oven and bake for another 30mins.