Apple Crumble Cake Recipe

Apple Crumble Cake Recipe – perfect pud or coffee morning cake

Beautifully moist spicy apple crumble cake recipe with a filling with af stewed apples and crunchy Crumble topping. A tasty treat for a coffee morning, winters dessert or just because with a brew.

When I cook this cake I’m reminded of the many time I baked with mum when I was little, sitting on the work top and smelling the cake batter as it wafted up for the mixer. It evokes warm memories of spices cooking, apples heating and licking the K beater on mums Kenwood Chef which had its own signature oily aroma as it was put through its paces. The kitchen was wood panel lined like a Swedish sauna (circa 1970s) and there was always a bustle of something good and home-cooked coming from it. Apple Crumble was one of the much loved dishes that came from the oven as well as mums Apple Cake. I’ve blurred a couple of mine and mums recipes here to combine a new family Winner at the table.

licking mixer

Ingredients

Cake batter

200g Butter

200g soft brown sugar

2 eggs

200g  self raising flour

 Apples

50g sultanas

2 rounded tsp ground cinnamon

2 large Bramley apples

bramley apple

 Crumble

100g Plain flour

100g Butter

100g Demerara sugar

50g oats

1 tbsp ground cinnamon (we like a lotta cinnamon although you can half this if you prefer)

Preparation

Apples

Address the Apples first, like ‘Howdy!’

Peel and core the apples, then slice to 2 or 3 mm thickness and place in a large pan

You have 2 choices at this point just to jazz it up

a) Sauté the apples, sultanas and cinnamon on a medium heat until soft but not mushy

Leave to one side to cool, there’s no need to add liquid

b) Slice finely and add a squeeze of lemon to stop them going brown and flatten cling film over them so the air doesn’t turn them

Cake

For the cake batter beat the butter, cinnamon and sugar till smooth and lighter in colour, this is when the air is incorporated to the mix

Lightly whisk the eggs to break up the albumen and add to the mix

Finally sift the flour to keep the mix light and airy

streusel cake

Assembly to oven

Prepare a cake tin by oiling and cutting a greaseproof non stick liner to fit

Carefully add 2/3 of the cake batter to the tin and level slightly

If you have chosen Apples A) gently smooth the apple mix over the batter without using lots of pressure

Or Apples B) layer the sliced apples and scatter sultanas and cinnamon

Add the final 1/3 of cake batter and level again

Bake 180oC for 25-30 minutes

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Crumble

When the cake is has been baking for 15 minutes, layer the crumble mix. This will bake and go golden on the top as the cake continues to cook for another 10 – 15 minutes.

Test the batter with a cocktail stick or skewer to ensure the dip is clean, if there is wet batter it needs another 5 minutes (and repeat if necessary as there is a lot of moisture)

Once removed from the oven let it cool at ambient temperature, not near an open window or this will cause condensation and make for a messy turn-out!

Great with clotted cream, custard or on its own with a strong brew.

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GIANT PMT Cookie Recipe

Cake are quite emotional things, there’s always an occasion for cake, big or small. Birthdays, weddings, christenings are the usual fayre here at Buns HQ, followed by the odd divorce cake, one funeral cake and a vasectomy celebration cake for a surprise party for the recipient (straight out of surgery!)

Sometimes you might want to bake with the children to feel that warm made-at-home glow and that nurturing mother hen supervision clucking about the place. In reality it’s a messy, batter flinging experience that leaves you bereft of a calm and placid demeanour with the added pain of a whopping clear up job (if your children are young like mine – particularly one, naming no names..)

During a half term and holidays it can be a trick to keep small folks occupied and not digging up the lawn, throwing things in the pond, tipping cupboard contents out, drawing on walls (believe me the 3 year old is BUSY!) we also have the addition of ‘The Monster’ at some point. . .PMT by another name and a most unwelcome guest. This rampaging guest once a month tiptoes through the calendar, inert at times; blowing dandelion clocks and other features of whimsy, and then wakes up one day with hob nailed boots on, smashing joy and delivering misery in a large dose.

For example, oh let’s say we’re returning from a lovely green and leafy wedding photo shoot in the middle of the beautiful North Norfolk countryside and decide to detour on the way home to a nearby a nearby craft centre. It is a ‘Monster’ day – so far she’s calm… The One Who Shall Not Be Named (the small one) fixes his gaze upon the many items available and decides to fling, with aplomb, the lovely swirly stand that hold hundreds of colourful tapestry silks. A rainbow of cottony colours filled the air briefly then dashed to the floor. ‘Monster’ kept calm but boy did we shift out of there once in high gear after clearing up and apologies were undertaken by one small sheepish person.

Driving home.          Monster awake.          Not good.            Short sentences.

CCCCOOOOOKKKKIIIEEEEEEEE.

My only thought.

And PMT Cookie came into this world at about 2.30pm that day.

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Giant PMT Cookie

This is how it shakes down people, and if you don’t  want the guilt factor of one GIANT one… serves 36 for those regular friendly days with friends and the wee ones..

15 minutes to prepare and 25 minutes to cook The Big One, or until golden

or  15 minutes to prepare and 14 minutes to cook for smaller cookies in batches of 8 per tray

Freezable (forward planning for next month…)

Servings: – 36 small dudes or a GIANT Mother Lover of a Cookie! (or 3 biggies!)
cookie

Ingredients

  • 1 cup (2 Sticks) 225g Unsalted Butter Softened
  • 3/4 cups Golden Brown Sugar
  • 3/4 cups Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups self raising flour
  • 1-1/4 teaspoon Salt
  • 1/2 cup (rounded) Horlicks
  • 175g bag Milk Chocolate Chips

Preheat the oven to 175°C.

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Start with creaming the calories, beat the butter, white & brown sugar until smooth. This will help with legally punishing something…

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De-stress by whisking the egg then splosh in the vanillla extract with a dash of Devil-may-care-attitude.

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Combine the flour and Horlicks  separately from the mixture. (other malted drinks may be available)

Stir into the creamed mixture and then fold in the chocolate chips. ‘One for me, one for the bowl’…

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Now here’s cheeky for you – either use the PMT baking method or skip to regular normal function folks aka the regular method below:

PMT method: Drop the mixture onto a baking sheet, slap it around and smear it about until it’s at the edges, you don’t want to miss out on these calories!

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Cook for 15-20 minutes in preheated oven then remove from the oven and allow the Giant Cookie to chill.

I know you want to Cookie Monster it right about now but patience is a virtue, don’t sulk – you will burn yourself. I selflessly blistered the roof of my mouth with molten chocolate drops just for you.

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FEED Cookieee Monster

Nom Nom Nommm

N.B: This the size of 1/3 of the mixture and it’s a whole baking tray size

( 14″ x 11″ or 36cm x 28cm)

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Or the regular method from here on in:

Using two teaspoons drop the mixture onto a baking sheet and press down slightly to flatten.

Place on a greased baking sheet about 2 inches apart. Isn’t that nice.

Cook for 10-14 minutes in preheated oven.

Remove the cookies from the oven and allow to cool for 5 mins before placing them on a wire rack to cool completely.

cookiemonster

 

 

 

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Gluten-wheat-egg-dairy-free vegan Brownies! Honestly!

More and more I get asked for specialist baking or dietary cakes in the form of Gluten-wheat-egg-dairy-free vegan. At Buns of Fun it’s exciting when a request comes in for something like this and we’re more than happy to be able to stretch our apron strings and use a variety of ingredients and mix it up.Here at Buns HQ there are 2 small budding chefs who love to lick a bowl and are only too pleased to be asked to ‘mix this’ and ‘stir that’. It’s lovely to hear them discovering about food and it’s origins and having pride in producing (or ‘helping’ to produce) something that the whole family can enjoy.

If you have a specialist requirement or have little folks who like to wave a spatula, this is for you. Stand back and be prepared to be amazed by what shouldn’t really work – but actually does!

With only a soupcon of regular kitchen ingredients you can knock up a batch of this too-easy-to-make versatile pud’. Brill as brownies or served warm from the oven with custard or cream (other non dairy additions are available. ;o)

Super Peasy One-Bowl Chocolate Brownie

(p.s. Egg-free, gluten-free, dairy-free, wheat-free, vegetarian and vegan)

((pp.s. and super peasy for children to make!))

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 Ingredients – Dry

1 ½ cups Doves Wheat & Gluten Free Flour

3 tbsp unsweetened cocoa (I use Belbake cocoa which is vegan)

1 cup granulated sugar

1 tsb baking powder

½ tsp salt

Ingredients – Wet

1 tsp white vinegar (I know, trust me..)

1 tsp pure vanilla extract

5 tbsp vegetable oil

1 cup water

 instructions
Stage One:

Super easy peasy sifting flour, sugar, salt, soda, and cocoa together into an 8” square greased cake pan.

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Stage Two:

Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well.

Pour cold water over all, and combine with a fork.

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 Stage Three:

Bake at 180c for 35 minutes, or until tooth pick inserted comes out clean.

Wait 5 minutes to cool before turning out or slice and serve with fresh summer fruits and a dollop of cream. Or if you can restrain yourself dust your bake with icing sugar and keep a safe distance until chow time. You’re welcome!

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If you have any dietary challenges you’d like us to knot our apron for please email bunsoffun@hotmail.co.uk or call Emma on 07932 874576.

Easter Edibles

Easter is upon us once more and so are the Easter holidays for the mini family members. For us it’s a visit to Bonny Wee Scotch and days of activity, eating and adventures.   So School’s Out and maybe you’ll have the folks over or just hear the immortal sing-song words from the hungry little people ‘I want something to eaaat!’   Fear not, I shall help you become Mistress of the Baking Tins, I have a rescue plan. If you are a pro or just giving it a bash I’ve a couple of recipes to keep the wee folk occupied – and they’re a *bit* healthy too..

Easter-Eggs-Tree

 Simnel Brownies* adapted from Baking mad.com

Totally girdle busting chocolate richness, fudgy and rich it’s not one for the faint hearted! Please note this recipe has magical properties in that it has the ability to shrink clothes if enough is consumed.

Ingredients:

100g Dried mixed fruits (I used our favourite Holland & Barrett Luxury Berry Mix which is amazing – an interesting collection of raisins, dried blueberries, golden-berries (dried physallis), golden raisins and dried cranberries. If this is a bit off the wall then go for the original or regular dried fruit.

1tsp Cinnamon

½tsp Nutmeg                                                  ½tsp Sea salt

50ml Brandy or orange juice                          110g Butter (unsalted)

260g Unrefined light muscovado sugar         75g Golden syrup

300g Dark chocolate                                       4 Egg(s) (free range) medium

80g Plain white flour                                      75g Marzipan ready to roll

Pre heat the oven to 190°C (170°C fan, 325°F, gas mark 3).

Soak the fruits in the brandy or orange juice with the spices and salt over night, although I have cheated by juicing and soaking the fruit while all the other bits are going on.

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In a large saucepan, melt the butter, light muscovado and syrup until smooth and glossy.

Remove from the heat and stir in the chocolate, mixing until all the chocolate has fully melted.

Whisk the eggs lightly and add to the chocolate mixture stirring well. Now add the soaked fruits and flour – I know, it looks a very small amount of flour but all is as it should be – trust me

Pour in to a parchment paper lined baking tin 8” square.

My favourite bit – hand roll the all the marzipan into smallish balls and if the small folk are helping this is their moment! Bombs away and drop them over the top of the brownie then finish with the dark muscovado sprinkled over the top.

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Bake for 20 -30 minutes until it’s just beginning to set but is still soft in the middle.

Remove from the oven, cool completely then chill in the fridge overnight. (Again we had a moment of Cheatsville and cut into them the same day so tantalising was their aroma)

Turn out of the tin and cut into squares. Serve at room temperature. These amazing brownies will keep for 7 days in an airtight container.

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Sticky Bunny Cake from BBC Good Food

Prep: 30 mins Cook: 1 hr, 10 mins plus cooling  – Makes 10-12 slices

A sticky and delicious sponge with an unusual decorative candied carrot topping – enjoy a slice with a cup of coffee or tea

 Ingredients:

200g light soft brown sugar                         150ml light rapeseed oil

100g natural yogurt                                        3 large eggs

2 tsp vanilla extract                                        300g self-raising flour

zest 3 oranges, juice of 2 (save juice of last orange for the carrots, below)

1 tbsp mixed spice                                         1 tsp ground cinnamon

250g coarsely grated carrots                       crème fraîche, to serve (optional)

 For the caramelised carrots

225-250g small or baby carrots, peeled and halved lengthways

juice of 1 orange (from cake ingredients)     25g butter

4 tbsp light soft brown sugar

Put the carrots in a saucepan so they can sit in just about a single layer. Add the orange juice, butter, sugar and enough water to cover the tops of the carrots by just 1cm. Bring it to the boil, then cook until the water has almost evaporated and the carrots are left in a sticky syrup – you may want to reduce the heat if the liquid looks more syrupy, and go a little slower at the end so the carrots don’t catch. These can be made up to 1 day ahead.

Heat oven to 160C/140C fan/gas 3. Grease a 23cm cake tin. Lift the candied carrots from the pan and syrup, and arrange in the base of the tin, cut-side down. Keep the pan and syrup for later.

Whisk together the 200g brown sugar, the oil, yogurt, eggs, vanilla and zest from 2 oranges. Mix the flour, mixed spice, cinnamon and grated carrot in a big mixing bowl. Stir in the whisked mixture until smooth, then spoon over the carrots in the tin – now’s the time to add your rabbit.

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Too cute!  Don’t do it, instead bake for 45-50 mins until a skewer poked in comes out clean. Cool in the tin for 20 mins.

Meanwhile, add the orange juice to the syrup pan with the 3 tbsp brown sugar. Simmer together until slightly reduced, then stir in the remaining zest.

Turn the cake out onto a plate and spoon over the syrup. Eat just warm or at room temperature with more yogurt or crème fraîche.

easter carrot cake

I hope you have a lovely Easter break what ever you get up to.  Buns of Fun is away until 13th April but you can still email me on bunsoffun@hotmail.co.uk
x Emma

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