Hello! How are we all? It’s been a warm and cosy shuffle into October and it feels like the best of Autumn is well and truly here. Sunny, crisp mornings, the re-emergence of my fluffy dressing gown, Real Housewives of Salt Lake City, regular Sunday roasts, deep filled pies and plenty of hot sticky desserts drowned in custard. Such a vibe.
The recipe I’m sharing this week fits right in. It’s a lovely, squidgy apple cake served warm and covered in a hot butterscotch sauce. It makes for a really good pudding after a hearty Sunday lunch. Apple cakes can come in many guises and this one is bolstered with wholemeal flour for something a bit more textured and flavoursome. Apples are grated into the batter for moisture and slices of apple are layered on top for good measure. Don’t be tempted to bump up the cinnamon here, although a natural partner to apples, using too much can sometimes get in the way and overpower that clean apple flavour.
I served generous slices of this cake with some fat scoops of ice cream but I can confirm that custard or double cream would both make excellent choices.
I hope this kicks off your season of cosy baking in style and I’ve got plenty more coming your way over the next couple of months!
Enjoy,
Benjamina x
WARM APPLE & BUTTERSCOTCH CAKE
