Crunchy and packed full of juicy spiced apple chunks, it’s not only a doddle to make but is banging served hot with a blob of ice cream and packs a little extra punch from some Calvados soaked sultanas. It also freezes well, so whip it up now and it’ll be there waiting for you when those cold nights really begin to draw in. 🙂
A sweet, springy dough perfect for rolling around a sticky apple and cinnamon filling. Top with whatever topping you fancy – whether that’s cream cheese frosting, sugar glaze, or the cinnamon-spiced icing I went for here – and scoff ideally within a couple of days. As with most homemade bakes, they’re best scoffed fresh out of the oven. 🙂
I had a really bad experience with a Costco Carrot Cake once that put me off enjoying a slice for close to a decade. Yeah. It really was that bad. It was just too sweet. Not so much the cake itself, but the thick layer of cream cheese frosting on top made my fillings scream and by the time I was three bites in I was gagging and had to walk away. I had to walk away from cake. From CAKE! I mean, that should be a crime, right? I’ve avoided Carrot Cake and all its incarnations ever since. So I decided to try making my own from scratch – complete with the dreaded Cream Cheese Frosting – to see if I could be convinced to fall back in love with Carrot Cake.
It’s officially the first day of Autumn, and officially – in my book anyway – the start of the best season of the year. One of the best bits about coming home from holiday (aside from being reunited with my favourite fur-ball, obviously) was the thought of coming home to chunky knits, boots (ones that are perfect for stomping on perfectly crunchy leaves), cold air and lots and lots of baking involving apples…
I finally got around to carving up my pale pumpkin today, and I was faced with that annual dilemma; what the hell do I do with all those pumpkin guts? I’ve been guilty of just chucking it all in the bin many a time, until last year, when I blitzed it all into a puree […]