Autumn is such a wonderful time of year. The golden colours of the leaves as they fall from the trees. Digging out my favourite warm scarfs and gloves so that I can go out to kick my way through the rustling fallen leaves. And, of course, eating more in the way of warming comfort foods rather than the bright light meals of summer.
Where I live there are lots of apple orchards so my thoughts often turn to apples and what can be made of them. I’m not keen on just eating an apple. For some reason an apple always makes me more hungry. Never been able to work out why! Diets always seem to include the requirement to eat an apple. Why? Apples just make you want to reach for the nearest bar of chocolate or piece of cake as soon as you’ve finished eating one!
Looking for apple recipes I came across this one for apple cake on this excellent website. I made it as the recipe suggested and then decided to make a few changes. I know it’s easier making it the way Jennifer suggests, but I have a real problem with the ‘all-in-one’ methods of baking. My dear cookery teacher Mrs Jones would turn in her grave. I can hear her shouting, “Now girls, do not – and I repeat – do not beat in the flour! It must be folded in very very gently. You don’t want any of that lovely air you’ve just created from escaping, now do you?” So – here are my very slight changes.
- 1 cup of self raising flour, sifted
- ½ cup of ground almonds
- ⅔ cup of caster sugar
- 120g of softened butter, cut into small pieces
- 2 eggs
- ½ cup of buttermilk
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 1 large apple, cored and sliced
- 2 tablespoons of Demerara sugar
- Preheat the oven to gas mark 3 and grease a 20cm springform cake tin.
- In a bowl cream together the softened butter and caster sugar until light and creamy.
- Add the eggs one at a time to the bowl and mix in thoroughly.
- Fold in the ground almonds, buttermilk, flour, cinnamon and vanilla extract.
- Pour the batter into the prepared baking tin.
- Cut and slice the apple (don't do it before this stage otherwise it will oxidise and turn brown) and carefully place on top of the batter.
- Sprinkle over the Demerara sugar.
- Bake in the oven for 60 minutes or until the cake is cooked through and slightly brown on top.