I find baking really relaxing so I can't resist after a bad day, a long day, a busy day... basically any excuse!!
The blackberry and apple crumble cake I baked a couple of weeks ago went down very well, so I decided to make it again, with a twist.
There are a few different steps to this cake, but it's really simple, and definitely worth it.
Start by preheating the oven to 170 degrees (fan oven), and lining an 8 inch square tin.
For the crumble topping:
2oz plain flour
1oz light brown sugar (brown sugar gives a more chewy caramel flavour than caster sugar)
50g finely chopped nuts (pecans or walnuts are perfect)
Rub the butter into the flour until you have no lumps of butter. Stir in sugar and nuts, and set aside until needed.
For the filling:
4 large cooking apples
100g toffee sweets
Peel, core and slice the apples.
Place in a pan over a low heat with the toffees, until sweets have melted and apples are soft, but still firm. The toffees should sweeten the apples enough, but this is a personal taste thing, so let the mixture cool slightly and taste. If you need to sweeten, add some sugar, and cook until dissolved.
Set aside to cool slightly.
For the cake:
5oz self raising flour
2oz golden brown sugar
1oz ground almonds
50g finely chopped toffees
4oz butter, melted
Start by mixing the dry ingredients.
Melt the butter, before beating in the egg and milk.
Add liquid mixture to the dry ingredients until just combined.
To assemble the cake:
Pour the cake batter into lined tin.
Top with the toffee apples.
Place in preheated oven, and bake for 25-30 minutes until golden and firm.
I prefer this cake warm, just out of the oven, but some of my friends think it's far better cold... I guess you'll just need to have a slice of each to find out what you prefer.... let me know!!
I hope you enjoy this recipe... it's sweet, comforting and really delicious.