10 Autumn Bakes to try This Weekend

Ten banging bakes to fuel you through a soggy Sunday on the sofa…

Batter up! Because, is there anything better than a Baking Day? Don’t answer that; the truth is that most of the time there are plenty of things I’d rather be doing than holing up in the kitchen spilling flour all over the countertops. Autumn is the exception; as soon as those leaves start falling, it’s all I want to do. It’s probably down to the weather. I mean, we’ve swapped those long summer weekends spent out and about in beer gardens and on beaches, with cold and gloomy ones where staying in and dragging the duvet downstairs onto the sofa becomes the best offer on the table. And those are the weekends I’m living for right now. Marathon lie ins followed by lazy breakfasts (check out some of my favourite brunch recipes here) and a day spent pottering about the house. Slowly crossing things off the “To Do” list in between ticking things off the “To Watch” list and baking something sweet and satisfying to curl up with a cuppa and scoff later. 

I’ve done a bit of digging through the archives and picked out some of my favourite guaranteed cosy cakes, breads and bakes to make a list of 10 Autumn Baking Ideas that are perfect for one of those lazy Autumn weekends spent indoors. This one’s set to be a washout (again, ugh!), and so whether you’re planning on a full on Baking Day or just fancy passing the time with a bit of boredom baking, why not give one of these babies a try? 🙂

Orange and Nutella Babka

I’d never heard of the utter genius that is the Babka until this time last year when they seemed to be all over social media. Stuck somewhere between cake and bread, they’re basically a pillowy, sweet dough that’s rolled with any kind of filling you fancy – from chocolate to the oh so Autumnal apple and cinnamon – and then twisted and knotted before throwing it into the baking tin, giving it it’s trademark swirls.

I’m playing around with another Babka Recipe as we speak, but for now here’s last year’s Nutella and Orange-spiced offering.

Apple Pie Cake

If you want to know what I’m up to this weekend, then here’s your answer. I’ve got a mate coming to stay and my parents popping over for a Sunday roast and so one of these Apple Pie Cakes will be going in the oven tonight. If you’re bored of bog-standard apple pies and crumbles, then this is the bake you’ve been waiting for. Sweet, cinnamon-spiced apple pie mix swirled on top of a beautifully moist buttermilk sponge, it’s quite possibly my favourite cake EVER; it’s easy to make and delicious scoffed with custard, double cream or ice cream (or even by itself!). Save now, thank me later.

Biscoff Buns

I’m a total bun-head; I love iced buns, sticky buns, cinnamon buns… My anaconda don’t want none, unless you got buns hun. Especially cinnamon buns. Phwoar. I’m still working on my recipe for whipping them up at home, but until I stumble on the perfect recipe, here’s a twist with a Biscoff filling. If you’re yet to stock your cupboard with a jar of Biscoff Spread, then you’re missing out, my friend! That delicious little saucer surfer of a biscuit is now in spread form and works beautifully on toast, in porridge, and as the filling for this tear and share tray of sticky Biscoff Buns. Yum!

Feeling Blue-berry Muffins

Sometimes it’s nice to just go back to basics and bake something simple and satisfying, right? Well you can’t go wrong with a tray of Blueberry Muffins fresh out of the oven and bleeding blueberry juice all over the shop. The added crunchy topping to these blueberry muffins give them a little something extra.

Banana Crumble Cake

Bog-standard banana bread gets a glow-up with this recipe for Banana Crumble Cake. Hands down one of my favourite recipes with its moist, banana sponge (without the dense mattress texture you sometimes get with banana bread) and crunchy cinnamon crumble topping. You’ll never want waste speckled bananas on anything else!

Chocolate and Praline Dipped Madeleines

Here’s a recipe to keep in mind for party season, when you need to take a plate of something. Madeleines are so simple to make, but add the Chocolate and Hazelnut Praline topping and you’ve got something that not only tastes delicious but looks like it took you hours to make.

(These Chocolate and Hazelnut Praline Muffins are also a winner if you’re looking for something a bit more substantial…)

Leftover Pumpkin Traybake

How many times have you gutted a pumpkin to carve and thrown out all the good stuff? How many times have I said, “I’ll make it into soup or risotto!” and still ended up throwing it all out? Well, if you fancy actually using up your pumpkin guts for once, then you can’t go wrong with this very easy Pumpkin Traybake. Full of spice and topped with a cream cheese frosting, this bake makes use of every part of the pumpkin that doesn’t get turned into a lantern for Halloween – even making use of the seeds for a crunchy topping. 🙂

Bramble Bars

We’re pretty much nearing the end of blackberry picking season now, but if you’ve still got some stored up in the freezer and don’t fancy popping them in a crumble, why not try these Bramble Bars instead? Part flapjack, part bakewell tart – they’re sandwiched with a layer of sweet, blackberry jam. Yum!

Bara Brith (Welsh Mottled Bread)

It’s never going to win any beauty contests, but there’s nothing better than a slice of hot Bara Brith smothered in butter with a cup of tea. For the uninitiated, it’s a spiced tea loaf filled with dried fruit soaked overnight in tea. Very easy to make, Bara Brith is Wales itself in bread form; traditional, homely and full of tea.

Bakewell Tarts

I couldn’t resist picking up a pack of Cherry Bakewell Tarts from Home Bargains the other day and – oops – I’ve already pretty much polished it off. Hey, they’re small, alright?! These homemade Bakewell Tarts are not small, but are just as moreish – plus the recipe is a snap thanks to a few short cuts. Bake at your own peril! 😉

Happy baking! Let me know what your favourite Autumn bake is in the comments section! 🙂

Orange and Nutella Babka

Hands up then, who’s planning on putting their tree up this weekend?  I’ve got Sunday set aside purely for de-tangling fairy lights, rummaging through our decorations (Sunny and I collect decorations from all the places we’ve travelled to) and then hoovering up pine needles.  I can’t wait!  But hey, it’s a knackering job innit?  There’s nothing better than crashing onto the sofa afterwards with a hot cup of tea and something sweet!  Well, I’ve got the perfect Christmas Decorating Fuel for you; this Orange and Nutella Babka.

I spotted a few of these on Social Media before I went off to the States on Holiday and had never heard of them before, and then I saw even more out there in supermarkets and bakeries.  They’re an Eastern European invention and are basically a sweet loaf that’s stuck somewhere between bread and cake.  The dough is filled with whatever sweet filling you fancy, rolled up, snipped down the middle and twisted to form swirls.  It’s best eaten straight out of the oven warm; perfect for baking while you’re buried up to your neck in tinsel. 😉

Orange and Nutella Babka (makes one beast of a loaf, or two smaller loaves)

Ingredients

  • 250g strong white flour
  • 250g plain flour (and a little extra for dusting)
  • 15g fresh yeast (dry active)
  • 200ml soda water (a neat little trick to give your loaf a little extra rise)
  • 100ml boiling water
  • 2 tsp of salt
  • 1/2 tsp Ground Cinnamon
  • 2 tbsp caster sugar
  • 50 ml melted butter (plus a little extra for greasing)
  • 1 egg (whisked)
  • 1 small jar of Nutella
  • Zest of one Orange
  • 50g Chopped Hazelnuts
  • 50g Chopped chunks of chocolate
  • A little milk to wash.
  1. First things first, you’re going to need to activate your yeast.  Pour the soda water and boiling water into a bowl.  Dissolve the sugar into the water and then sprinkle over the yeast.  Whisk and then leave the bowl somewhere warm for 15 minutes (I use my airing cupboard!) until the yeast begins to froth.
  2. Once the yeast is ready, pour in the melted butter and then add the salt, flour, cinnamon and orange zest.  Stir it together to create a sticky dough.  Turn it out onto a floured surface and knead for 10 minutes.
  3. Once the dough’s been kneaded, pop in a lightly oiled bowl and leave it to prove somewhere warm for one hour.
  4. After an hour, the dough should have doubled in size.  Turn it onto a floured surface and roll it out into a rough square shape that’s about 1cm thick.  Spread the Nutella – taking it as close to the edges as possible – then sprinkle the chopped hazelnuts (hold some back to decorate) and chocolate on top.  Roll it up like a swiss roll and seal each end.
  5. Now to shape the Babka.  Take a sharp knife and cut the dough right down the middle leaving a space at the top (it should look like a pair of legs once you’re done).  Take each leg and turn it so the sticky inside layers are facing upwards.  Now twist one leg over the other until you get a tight plait from one end to the other – making sure you keep those inside layers facing up.
  6. Grease and line a loaf tin and then fill it with your twisted dough. There’s a knack to this bit; you want to make sure the ends are folded under, while the middle is on top.  Cover it with a damp tea towel and leave the dough to prove for another hour.
  7. Set your oven to 200°. Give the surface of the babka a little wash with milk and sprinkle with a few extra chopped hazelnuts and orange zest, then bake it for 30 minutes – covering the top with foil after 15 minutes to protect those layers from burning.
  8. Scoff warm with some extra Nutella! 🙂

Happy Weekend (and happy decorating!)! ♡