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! 🙂
I love a good fruit loaf, and I love cinnamon even more (you know the cinnamon jelly bellies everyone avoids – I love ’em, pass ’em my way!) – and this little loaf, bread, cake thing (getting technical now…) smells amazing while it’s cooking.
Cinnamon, Raisin & Walnut Loaf
- 125ml milk
- 50g butter for the bread mix and 50g for the cinnamon spread
- 1/2 a packet of instant yeast
- 1/4 tsp salt
- 20g sugar
- 225g strong white flour
- 2 tsp cinnamon
- 100g rainsins
- 50g chopped walnuts
- A little honey
- Heat the milk until warm, then remove from the heat and add the butter. Allow it melt into the milk and then cool to lukewarm.
- Once the milk and butter have combined and cooled slightly, pour them into the bread machine/mixing bowl. Add the dry ingredients on top (hold back a few raisins and walnuts to decorate the top). If you’re using a bread machine, set it to the dough programme (number 6 on mine).
- Once the dough is done separate into two equally sized balls. Roll out into two flat rectangles (no need to be fussy about the shape!) – combine the cinnamon and butter into a paste and spread across each piece of dough.
- Roll each piece into a sausage shape (cinnamon on the inside) and then roughly twist the two pieces together.
- Throw into a loaf tin, glaze with honey, scatter the extra raisins and walnuts over the top and bake for around 25 minutes at 180 degrees.