Autumnal Apple Cake

Autumnal Apple Spice Cake

Autumnal Apple Spice Cake

Mmmm, I adore Autumn. Even rainy days like today. I love the golds and browns mixed with the bright green leaves that are still to turn, the red berries hanging on the bushes, the smokey smell that drifts through the air, and the wet, earthy smell of the ground as foliage decays and plants snuggle up for winter.

My thoughts are already turning to this weekend and the rare chance these days to do some baking on a Saturday afternoon. With the abundance of apples at this time of year, and the crab apples on my tree turning a beautiful orange hue, spiced apple and blackberry cake seems the perfect choice. The cake itself contains cooking apples, but a small bunch of crab apples looks sweet adorning the cinnamon-crusted top once the cake is plated up.

I first created this recipe for UK Handmade magazine’s Autumn edition 2009, adapting my Mum’s favourite apple cake recipe with juicy blackberries and a little more sugar and spice. For a naughty treat, serve with a generous dollop of spiced mascarpone….

Apple and blackberry cake with cinnamon mascarpone

Apple and blackberry cake with cinnamon mascarpone

Ingredients

For the cake

170g Butter, softened and chopped

195g Castor sugar

2 Eggs

230g Plain flour

Pinch of salt

Pinch of nutmeg

Grated zest and juice of 1 lemon

250g Cooking apples, chopped (approximately 2 medium cooking apples)

75g Blackberries (wild berries tend to have more flavour than supermarket ones)

For the topping

30g Dark brown sugar

1 Heaped tsp cinnamon

For the cinnamon mascarpone

250g Mascarpone

80g Icing sugar

1/2 tsp Cinnamon


To make the cake

1) Preheat the oven to 180C / 160C fan oven / gas mark 4

2) Grease a 20cm / 8” baking tin

3) Cream the butter and sugar together

4) Beat in the eggs

5) Add the flour, salt and nutmeg and fold into the mixture

6) Stir in the lemon juice and grated zest

7) Stir in the chopped apple and blackberries

8) Pour or spoon the mixture into the baking tin

9) Sprinkle the top with the dark brown sugar and cinnamon

10) Bake in the oven for 1 1/2 hours until golden brown and a skewer comes out clean from the middle of the cake

11) Allow to cool in the tin, then turn out

12) Serve with the cinnamon mascarpone if desired

To make the cinnamon mascarpone

1) Beat the mascarpone to soften it

2) Beat in the icing sugar and cinnamon

3) Chill until ready to serve

Mixing the apple cake ingredients

Beating the apple cake ingredients

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