Apple Pie Cake

It’s right about this time of year that my blood starts turning to into custard because – oh yeah – it’s finally getting cold enough to scoff puddings and pies again!  I love pies, but when it comes to custard?  Meh, I’m more of a hot, strawberry blancmange kinda girl  if I’m being totally honest (I’m an 80s kid through and through, okay?).  Sunny, on the other hand, is an absolute super fan who likes to drown his desserts in the stuff and would happily drink it on its own if I let him 😉  When it comes to the dessert itself, he does love a good old apple pie or crumble but would probably admit that at the end of the day they’re just a vehicle for the custard, and as for me I get a bit bored baking the same old apple dishes every year.  So, I’ve been on a mission to come up with an apple pie that’s so damn good it upstages the custard.

Enter the apple pie cake.  There’s no crust, just a fluffy, moist sponge, with juicy, cinnamon-spiced apples and it be eaten either hot or cold – unlike old humble apple pie.  I adapted the recipe from the fantastic buttermilk plum cake I baked over the summer and came up with a keeper.  🙂

Apple Pie Cake

Ingredients

  • 3 Apples of any variety (I used Pink Lady), peeled, cored and thinly sliced into segments.
  • Juice of Half a Lemon
  • 125g Butter
  • 175g Caster Sugar
  • 1 Egg
  • 100g Plain Flour
  • 1 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 50g Ground Almonds
  • 100ml Buttermilk
  1. Boil your apple segments in lemon juice and water until they’re just soft enough for a knife to pierce them, then leave to cool.
  2. Set your oven to 170° and grease a 20cm open bottom cake tin.  Sprinkle with a little flour and then set aside.
  3. In your mixing bowl, cream together the butter and 125g of the sugar.  Stir in the egg.
  4. In a separate bowl sift together most of the dry ingredients; that’s the flour, baking powder, ground almonds and 1 tsp of cinnamon.  Combine with the wet ingredients.
  5. Stir in the buttermilk to make a light batter.
  6. Pour the batter into your cake tin and smooth over the surface.  Arrange the apples on top in a spiral starting about a centimeter away from the edge of the tin.  Make sure you overlap them so that when the cake rises in the oven you’re not left with any gaps.
  7. Before you pop the cake in the oven sprinkle over the remaining sugar and teaspoon of cinnamon.  Bake for 50 minutes and then serve up warm with custard or ice cream.  Add some toffee sauce to turn it into a toffee apple cake!

I honestly don’t think I’ll be baking any apple pies this year, it’ll just be this cake over and over and over again.  If you want to see me making it, check out my IGTV for the recipe in video form.  

*Tinker’s Muffins

I’m sneaking in a blog post a day early this week to celebrate St David’s Day! Dydd Gŵyl Dewi hapus pawb!  Here in Wales everyone has their special own way of celebrating the patron saint of Wales on March the 1st.  Kid celebrate in school with a full-on Eisteddfod, some pin a fresh daff to their suit before heading in to work, or pick up a pack of Welsh Cakes on the way home.  I’ve heard that there are even a few pop-up celebrations in London this year, with both Borough Market and Paddington Station serving up Welsh nibbles to commuters (definitely not to be missed if you’re in and around the big smoke today!).

Me?  Surprise, surprise, I like to celebrate with my stomach, and why not? Some of my favourite recipes are Welsh ones because they’re easy to make and taste good, and that’s probably down to the fact that food and drink produced here in Wales is tip top.  So, today I’ve partnered up with Food and Drink Wales to celebrate Welsh Food and Drink by serving up this easy recipe for Tinker’s Muffins as well as a competition to win a hamper full of fantastic Welsh produceIf you fancy seeing what everyone else is cooking today, or want to share a recipe of your own, you can follow along by using the hashtags #ThisIsWales and #GwaldGwald.

Tinker’s Cake or “Dinca Fala”  is an old Welsh recipe for an apple threaded version of the more popular Welsh Cake, and was a favourite of iron workers travelling around the South Wales Valleys.  This version has a little added spice with some stem ginger and a sweet apple cider glaze.  Yum! 🙂

Tinker’s Muffins (Makes 12)

Ingredients

  • 200g self raising flour
  • 1stp baking powder
  • 1stp ground ginger
  • 50g wholemeal spelt flour 
  • 100g demerara sugar
  • 2 eggs
  • 125 ml milk 
  • 4 tbsp melted butter (I used Dragon Menyn Hallt Cymraeig)
  • 250g cooking apples (grated)
  • 50g chopped stem ginger

For the glaze:

  • 50g melted butter
  • 175g icing sugar
  • 2tbsp welsh cider (I used Taffy Apple Cider)
  • 1tbsp pumpkin seeds
  1. Preheat the oven to 180°.
  2. In a large bowl, mix together your dry ingredients – that’s the flours, ground ginger, baking powder and sugar.
  3. In a separate bowl whisk together the eggs, milk and melted butter before stirring the mixture into the dry ingredients.  Once combined, fold in your grated apple and chopped stem ginger.
  4. Share the batter between twelve muffin cases, then bake for 25 minutes.
  5. Once baked, leave the muffins to cool while you make up the glaze.  Mix together the butter, icing sugar and cider until smooth then drizzle over the muffins.  Sprinkle the pumpkin seeds over the top, then serve. 🙂

Competition

Food and Drink Wales are offering up one hamper filled with Welsh Food and Drink goodies, including; Radnor Brecon’s Smoky Campfire Marmalade and Pin Gin Marmalade, Nom Nom Halen Mon Sea Salt Chocolate Bar and their Earl Grey Chocolate Bar, Tregroes Toffee Waffles, Tan Y Castell Welsh Cakes, Welsh Brew Tea Bag Sample Packs, a Welsh apron, as well as some Welsh Gin.

To be in with a chance of winning click here to enter.  Entries close at midnight on Thursday 15th of March and the competition is open to UK residents over 18 only.  I’ll announce the winner on Friday 16th of March.  Good luck!

Now Closed!

Happy St David’s Day everyone! (And happy March 1st!) ♡