There are many advantages to living down the road to Renata who writes at Just Bring the Chocolate – not only does she write an awesome blog, dish out oodles of common sense, know how to perform the odd miracle, manipulate the NHS and give me a good kick up the backside when it’s needed, I also get home from work on some days to find a dozen eggs waiting for me. Her chickens are laying and therefore cake is required.
Whilst I know that she is after a batch of my rolo cakes I need to restock on rolos so in the meantime, I set about creating something with the bramley apples that I have in stock. I wanted to do something a bit more with them than just grate the apple into the sponge mix so I softened the apple off first in a caramel…
So, preheat your oven to about 190C, 170C (Fan), Gas 3/4ish and line some deep bun tins with cases – this batch made 16 cakes.
Peel and core 2 largish bramley apples and chop into small dice. Pop these into a frying pan (you want a single layer) with 3 heaped tablespoons of caster sugar and 1 tablespoon of water and cook very gently for about 10 minutes until the apple is soft and there’s no obvious liquid left. As you turn the heat off, stir in 1 teaspoon of mixed spice and leave it to cool a little. The apple should be soft, slightly golden but not disintegrating completely.
Then, in large bowl put in 150g softened butter, 150g light muscavado sugar, 150g Self-Raising flour, 1 heaped teaspoon of baking powder and 3 eggs. Beat together with your trusty handmixer until you’ve got a smooth batter. Finally, add you warm apple mix and give it one big mix together. Unless you’ve let the apple cool completely, the warmth of the apple mix will mean you get quite a runny batter and you need to work relatively fast once you’ve mixed it in because the baking powder will start working and you need to make the most of it!
As usual, the ice-cream scoop method of filling the cases works really well and I filled them to about ¾ full which gave nice domed cakes.
I didn’t want to slather these in buttercream but wanted to add a bit more toffee to them so I sprinkled some little fudge chunks (ice-cream sprinkles) on some and some caramel sugar (other ice-cream sprinkles) on the others. Demerera sugar or crumbled sugar lumps would do the same job – or bashed up bits of toffee. You don’t want too much otherwise it will push the cakes down as it melts (still tastes good though).
I baked mine for 20 minutes and they came out looking like this.
I think they’d be great warm with cream, ice-cream, custard (or natural yoghurt if you’re feeling worthy). Cold, they’re just as yummy. Enjoy
Other recipes from my kitchen:
- Bake Sale Cakes
- Rolo Brownie Cakes with Meringue Topping
- Mince Pie Cupcakes with Brandy Buttercream
- Malteaser Cupcakes with Salted Caramel Buttercream Icing
- Coconut & Raspberry Cupcakes with Coconut Cream Icing
- Butternut Squash, Maple & Ginger Cupcakes
- After Eight Cupcakes
- Easy Chocolate and Cinnamon Cakes