It’s definitely been a very autumnal weekend here in Hampshire with wind, rain and a definite drop in the temperature. We were in need of some afternoon entertainment yesterday so I decided it was a good opportunity to get in the kitchen, use up some Bramley apples and make something comforting and warming. I’ve been pouring over apple cake recipes for a few weeks now and had contemplated making a Dorset Apple Cake but then found this Donal Skehan recipe I’d saved to my Pinterest account.
We had this as a pudding after dinner yesterday with custard but you could just as easily serve it with cream or ice cream or even just plain. I’ve made a couple of crumble cakes with fruit before which haven’t worked particularly well but I enjoyed this as there was a good cake to crumble ratio and the cake wasn’t too heavy. You could always use blackberry and apple instead of just apple as well. You will need a 20cm round cake tin with a removable base.
For the cake:
110g butter (plus extra for greasing
150g soft light brown sugar
2 large free range eggs
210g plain flour (sifted)
1 teaspoon baking powder
Pinch of salt
1 teaspoon ground cinnamon
300g peeled, cored and sliced cooking apple (Approximately one large apple)
For the crumble topping:
50g vanilla sugar (or substitute with caster sugar)
50g plain flour
1) Preheat your oven to 180°C/350°F/Gas Mark 8. Grease and line a 20cm cake tin with a removable base.
2) With an electric hand mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated.
3) Fold through the flour, baking powder, salt, and cinnamon until you have a thick cake batter. Stir through the apple and pour the batter into the cake tin. The batter will be thick, so use a spatula to spread it across the base of the tin.
4) Using a handblender with a food processor attachment, blitz the ingredients for the crumble topping until you are left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together or use a freestanding mixer. Sprinkle the crumble topping on top of the batter.
5) Bake in the oven for 40-45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.