an apple a day

Pablo's much loved childminder, Lucinda, moved away a year ago and we were very excited when she asked if she could pop down for a visit. Obviously we had to make a cake, but with a miserably poorly baby a trip to the shops was not going to happen. I scoured the cupboards and we had just the right amount of this and that to make this delicious apple cake. It was extremely easy and Pablo helped me lots. Indy did the opposite by tugging on my leg and looking pathetic throughout, but we got there in the end... ​

Caramelised Cinnamon Apple Cake

100g butter + 1 tbsp
175g brown muscovado sugar + 1 tbsp
2-3 dessert apples
2 eggs
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
0.5 tsp ground cinnamon
100ml milk
TOPPING:
25g flour
85g demerara sugar + 1 tbsp
0.5 tsp ground cinnamon
50g butter
3 tbsp toasted sliced almonds

​recipe adapted from BBC Good Food 

​Heat oven to 160C. Mix the topping first - flour, demerara sugar, cinnamon butter with your fingertips to make sticky breadcrumbs. Pablo did half of this, but once he began threatening to eat hunks of sugary butter from his fingertips I chucked it all in a food processor. Stir in 2 tbsp of the almonds and set aside. 

Cut the apples into 1.5cm-ish squares. Melt the 1 tbsp butter and 1 tbsp sugar in a non stick frying pan and then add the apples and cook for about 5 minutes until everything is brown and gooey and yummy smelling. ​

Make the cake by creaming the butter and sugar until light and fluffy. ​Add the eggs one at a time and mix well, then add the vanilla. Combine the dry ingredients and alternate adding them and the milk until all is well combined. Grease a springform 8in/20cm tin and line with a circle of parchment on the bottom. Spoon in your cake mix and then sprinkle with the topping. Mix your remaining 1 tbsp demerara and almonds together and sprinkle these on top. Bake for 45ish minutes. Cool ten minutes in the tin before removing, then cool on a wire rack until it's time to indulge. ​