With its warming, sweet ingredients this bake is guaranteed to see you through the approaching Winter…and I bet you don’t just make it once! Serve with ice cream or custard for an added treat.
- 3 eating apples (I usually choose Granny Smith or Braeburn as they have more flavour)
- 200g self raising flour
- 75g unsalted butter, at room temp
- 100g light muscovado sugar
- 2 tsp ground cinnamon
- 3 medium sized eggs, beaten
For the crumble topping:
- 120g plain flour
- 60g unsalted butter, at room temp
- 50g demerara or light/soft brown sugar
For the topping:
- Drizzle of ready made Carnation caramel or home made caramel sauce, which you can find here
- To start, set the oven to 175 degrees C and grease a 2lb loaf tin. Next, make your crumble topping by rubbing together the butter, flour and sugar with your fingers until you have large, slightly damp crumbs. Set aside.
- Next, peel and core the apples before dicing into 1/2 inch sized chunks. Place in a bowl with 2 tbsps of the sugar and 1 tsp of the ground cinnamon. Mix together so the apple chunks are fully coated and set aside
- Now you need to make your cake batter. Cream together the butter and remaining sugar before adding the beaten eggs and folding the sifted flour and remaining ground cinnamon into the batter. Once you have a smooth and creamy batter, add your cinnamon apple chunks into the mixing bowl and stir through
- Pour the batter mix into the lined loaf tin and then sprinkle with your crumble topping – be generous!
- Place in the oven for 50-55 minutes (or longer if needed) until the cake is baked through and your crumble topping is a golden brown
- Leave for around 20 minutes before removing from the tin (the cake should still be slightly warm) then pour the caramel over the cake and serve as you desire!
Enjoy, Nic x