If this blog were an airport (bear with me), a crackling, nasally-toned announcement would come over the tannoy right about now:
'This is the final call for all entries to the Autumnal Baking Challenge. Could all entries please proceed to What Kate Baked, this challenge will be concluding in 48 hours'
Yep, only 48 hours to enter your comforting crumbles, seasonal bakes, fruity cakes, warming pies and flavoursome Autumnal feasts! The rules can be found right here.
Need a bit of inspiration? How about this, an apple cinnamon crumble cake? A delicious combination of Autumn's Favourite Pudding* with cake.
For the crumble:
50g unsalted butter
75g plain flour
50g light brown sugar
For the apple layer:
1 large cooking apple, peeled, cored and cut into small segments
1 tbsp cinnamon
For the cake:
150g self raising flour
100g butter, softened
100g caster sugar
2 large eggs, beaten
a little dash of milk, if needed
1. Firstly, prepare the apple: place the apple segments in a small bowl and liberally sprinkle over the cinnamon. Set aside. Grease and line a 8 inch round tin. Preheat the oven to Gas Mark 4/ 180C /160C fan/350F
2. Secondly, prepare the crumble: place the flour into a bowl and add the butter. Using the tips of your fingers rub the butter and flour together until the mixture forms bread crumbs. Add the sugar and mix with a wooden spoon until combined. Set aside
3. Thirdly, for the cake: cream the sugar and butter together until light and fluffy, then gradually add the eggs. Fold in the flour. Add a dash of milk if required to achieve a thick consistency.
4. Dollop the cake mixture into the prepared tin, smooth over the top and gently place the apple segments all over the top. Sprinkle with the crumble and place in the oven for 30-35 minutes. The crumble should be golden and a skewer inserted into the centre of the cake should come out clean
5. Allow to cool for 10 minutes in the tin before placing on a wire rack. Dust with icing sugar prior to serving
- Eat as pudding, warm from the oven, drowning in custard. Or serve a slice or two as part of afternoon tea
- Variations could include adding a handful of blackberries or raisins to the apple segments. Pears, cherries and plums could also be drafted in as replacements for the apples
- I've entered this into The Pink Whisk's October Baking Challenge: Apples
* by 'Autumn's Favourite Pudding' what I really mean is 'My Favourite Pudding'