I've given up on summer here in Ayrshire now and have instead turned my attentions towards Autumn. I mean, its practically September already, right? And with autumn comes many things. The search for the perfect winter coat (a navy slightly higher than mid-thigh duffle, please?), the dusting off of last year's boots to assess the damage and, of course, apple season! I love apples. So versatile and very easy to bake with. So to celebrate the coming season I decided to bake an apple crumble cake.
I first came across this recipe at the beginning of summer but knew it would make more sense at this time of year. I'm not a huge fan of blackberries so I omitted them immediately and then set to work.
Let me tell you, the smell of this cake whilst it was baking was divine. I could barely wait the 50 minutes it required to bake.
Now, I know it looks good already and without a doubt I can vouch for its tastiness alone but if there's something which improves apples, or anything really, its dulce de leche. This soft caramel made from condensed milk just added the extra sweetness I always crave. And does it ever make things fun to look at.
This cake packs a pretty hefty punch so beware the temptation to cut yourself a huge slice! Two small ones is perfectly okay though, right?
Recipe (adapted from Olive Magazine):
3 small apples, cored, peeled and sliced
4 medium eggs
250g self-raising flour
150g dulce de leche
Preheat oven to 170c/gas mark 4.
For the crumble, set aside 50g of the butter and sugar and of the flour into a bowl and mix with your fingertips to create a fine crumble.
In a larger bowl, add the eggs, the rest of the sugar and butter together and whisk until light and fluffy. Add in the flour slowly and fold gently until fully incorporated.
Pour mixture into your baking tin and arrange the apples on top before then scattering the crumble over the entire thing. Put in the oven and bake for 50-55 minutes or until golden brown.
Once cooled, drizzle the dulce de leche over the top and serve!