Apple Crumble Cake

This lovely recipe comes courtesty of Nicola at Cookies Cakes and Bakes. This cake is a simple but really delicious and can either be served as a slice with a cuppa or with a bowl of hot yummy custard.

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Apple Crumble Cake

Ingredients
100g butter, softened
100g caster sugar
2 large eggs
1 tsp vanilla extract
100g self-raising flour, sifted
1 tsp ground cinnamon
3-4 medium eating or cooking apples, cored, peeled and sliced

For crumble topping:
60g cold butter
50g plain flour
50g soft light brown sugar or demeara

Grease and base line a 20cm springform tin. Preheat the oven to 180oC/160oC fan/gas mark 4.

Cream the butter and caster sugar until light and fluffy. Beat in eggs one at a time and add vanilla. Sift the self-raising flour and cinnamon into the mixture and fold in gently. Pour into the tin and place the sliced apples on top of the batter.

For the crumble, rub the butter and flour until mixture resembles breadcrumbs, stir in the sugar. Or you could use a food processor which is quicker. Sprinkle the crumble all over the cake and bake for 35-40 minutes or until golden brown and the sides are shrinking away from the sides of the tin. Leave to cool in the cake tin for 10 minutes, then unclip tin carefully and finish cooling on a wire rack.

Great as a cake or served warm with custard or ice cream.

Chocolate Fudge Cake

I've neglected my blog recently but I'm back and hope to blog more regular. I have still been baking and cooking but I post about it all on my Facebook page. I find it's quicker and I don't have to do a  big write up like on here, not that I have to on here but you get my drift. If you haven't joined my Facebook page, please do so and say hello. 

I baked this cake for Mother's Day last Sunday, a favourite in our home and always a hit, my boys loved it. This weekend I am baking the obligatory Chocolate Guinness Cake or cupcakes for St Paddy's Day. 

Have a great weekend and I will be back next week to blog my Guinness cake.

Chocolate Fudge Cake

Ingredients

For the cake:

400g plain flour

250g golden caster sugar

100g light brown muscovado sugar

50g cocoa powder

2 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp salt

3 medium eggs

142ml sour cream

1 tbsp vanilla extract

175g unsalted butter, melted and cooled

125ml corn oil

300ml water, chilled

For the fudge icing:

175g dark chocolate, minimum 70% cocoa solids

250g unsalted butter, softened

275g icing sugar, sieved

1 tbsp vanilla extract

Method

Preheat the oven to 180oC/fan 160oC/gas mark 4.

Butter and line the bottom of two 20cm sandwich tins.

In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually.

Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.

To make the icing, melt the chocolate in the microwave - 2-3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.

In another bowl beat the butter until it's soft and creamy (again, I use the KitchenAid here) and then add the sieved icing sugar and beat again until everything's light and fluffy. I know sieving is a pain, the one job in the kitchen I really hate, but you have to do it or the icing sugar will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.

Sandwich the middle of the cake with about a quarter of the icing sugar, and then ice the top and sides too, spreading and smoothing with a rubber spatula.