utumn spices! There is nothing I love more than an apple crumble overdosed with cinnamon, studded with butter chunks of crumble and drowned in (cold) Ambrosia custard. Heaven in a warm bowl on a winters evening by the fire. But with the Bake Off still dominating our papers, TV’s interview and food magazines like Slade at Christmas how could I not make a cake? With a visit to Granny planned for Sunday the excuse was inexcusable. And so the creation began. I absolutely adore this apple butter-jam which I used on various recipes such as my apple crumble ice cream. It is so richly flavoured and soothing. Cinnamon and mixed spice add a beautiful warmth and the substation here of some caramel flavoured muscavado sugar in the sponge keeps this cake amazingly moist and richly flavoured. I’ve added a hint of fresh lemon zest to the buttercream to cut through some of the sweetness and I’d suggest either using homemade granola as you can adjust the sugar levels appropriately.
- 6 oz softened butter
- 3 oz caster sugar
- 3 oz light muscavado sugar
- 3 eggs, beaten
- 6 oz self raising flour
- 1 heaped tsp baking powder
- 1 tbsp ground cinnamon
- 4 large crunchy apples, peeled and cubed
- 100g light muscavado sugar
- 1 tsp ground cinnamon
- 1/2 tsp each mixed spice and ground ginger
- 1 knob butter
- 100ml water
- 125g butter
- 100g icing sugar
- Zest of 1/2 lemon
- 1 large handful of granola (recipe here) or baked crumble topping (recipe here)
- Line 2x 6 inch cake tins with parchment and preheat the oven to 180°C.
- Begin making the apple jam which can cool while you make the cake. Add the chopped apples to a saucepan and add the water. Over a low heat, bring the water to a simmer and gently soften the apples for about 10 minutes or so until the apples are soft and tender. Add a touch more water if needed. Once soft, drain the majority of the water keeping a little in the pan to enable it to puree well and add the sugar, spices and the butter. Mix and then blend thoroughly in a food processor until smooth and well combined.
- Tip back into the saucepan. If it is too thin (note it will thicken on cooling) heat gently on the hob for 5-10 minutes to thicken a little and reduce. Set aside to cool
- For the cakes, cream the butter and sugars until soft. Add the eggs one by one.
- Sift in the flour, cinnamon and baking powder and combine well.
- Spoon the mixture into the tins and bake for around 30 minutes until cooked. Leave to cool in their tins once done.
- Meanwhile, make the buttercream by combining the butter, icing sugar and lemon zest in a food processor then spoon into a piping bag if you want to pipe this onto the cake.
- Once all elements are cooled, assemble the cake! It is pretty open to interpretation here. Pipe the buttercream or simply spread on top. Start however by spreading a layer of apple jam on the base layer cake. Top with butter cream.
- Place the second cake on top and top with another layer of apple jam. Finally, sprinkle over your homemade granola, cooked crumble or similar.
- Enjoy the flavours of Autumn!