Hey folks,

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!

Enjoy,

-Kay

 

 

Ingredients

Cake

• 50g dark brown muscovado sugar
• 150g caster sugar
• 110g salted butter
• 1 tsp vanilla extract
• 2 eggs
• 165g flour
• 1/2tsp baking soda
• 120ml buttermilk
• 1 tsp cinnamon
• 50g dried apples, chopped

Caramelised apples

• 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

Crumble

• 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

Instructions

1. Preheat oven to gas mark 5, and line an 8 inch, loose-bottomed baking tin with parchment paper.
2. Cream together the butter and sugars until light and well combined.
3. Add the vanilla extract and one by one the eggs, mix well to combine.
4. Whisk together the flour, baking soda and cinnamon before adding half to the mixture. Mix to combine.
5. Add the buttermilk and mix again. before adding the remainder of the dry mixture and mix to combine.
6. Finally add the chopped, dried apples and mix to combine.
7. Pour the batter into the prepared tin and bake for 20mins.
8. 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.
9. 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.
10. After 20mins, remove the cake from the oven and carefully top with apples (drain excess juices) and then sprinkle with crumble.
11. Return to the oven and bake for another 30mins.