I can’t decide what part of The Great British Bake Off I’m enjoying more this year, the bakes… or Noel Fielding’s patterned shirts. Honestly, the ice-cream shirt (which I remembered seeing Zoella wear last year) had me furiously googling into the wee hours trying to track it down to no success. True, GBBO just isn’t the same without Bezza, but I’m actually really enjoying it – and the cakes are just as inspiring as always; I mean, Kate’s sticky toffee apple caramel cake looked INSANE. I’m going to have to give one of those a go nearer to bonfire night 🙂
Anyway, here’s a much, much plainer apple cake! I love an easy loaf cake, and this one is full of chopped apples and cinnamon and topped with a crunchy, sugary crumble. Another way of using up a couple of apples without going down the full-on crumble route. We scoffed it with lots and lots of custard under a blanket in front of the TV, which – let’s be honest – is what Autumn is all about.
No recipe to this one because I didn’t measure anything out. It was one of those “just chuck everything in and hope for the best” kind of days! Have a great weekend everyone! ♡
Am I too late for Autumn bakes? I’m pretty sure everyone’s more interested in seeing mince pies, puddings and Christmas cakes right now but, oh well. If you’ve got an apple hanging around at the bottom of your fruit bowl looking a little too wrinkly to eat on its own, then here’s something you can make with it – and it’s perfect for eating warm, submerged in a bowl of custard. It’s still custard season, right?
Apple, Cinnamon& Salted Caramel Cake
- 1 apple (peeled, cored and chopped into little chunks)
- 120g self raising flour
- 120g butter
- 100g light brown sugar
- 1 tsp cinnamon
- 2 eggs, whisked
- 100ml milk (if needed)
- 75g chopped walnuts
- 75g chopped pieces of salted caramel
- Set your oven to 180° and grease a deep, round cake tin of your choice.
- Cream together the butter and brown sugar and then slowly add the eggs.
- Sieve in the flour and cinnamon and then fold in the chopped apple. If the mixture is looking a little dry then add a little milk.
- Put the cake in the oven for 30 minutes, then remove and scatter the chopped walnuts and salted caramel over the top.
- Pop the cake back in the oven for a further 10 minutes (or until an inserted skewer or knife tip comes out clean).
- Best eaten swimming in hot custard – but that’s just me! 🙂