I seem to have developed quite a habit of turning my healthy garden produce into delicious sweet cakes dripping with toffee or fruit sauces but hey we need to find a way to use up that excess produce after we’ve consumed it in a healthy manner of course! Thank god I have four hungry children to eat it all for me or I may need to up my outdoor exercise plan!
This cake is so easy to make and works really well as a weekend treat enjoyed with ice cream or custard. My kids love the warming custard on the colder days and its a great way to use up some excess garden apples. They are particularly delicious topped with the pecans and quick creamy toffee sauce. You can skip the pecan and toffee drizzle part and have the cake as it is but who wants to skip the toffee part…not me thats for sure!
The mixture is halfway between a cake mix and a dough so don’t be put off if it looks quite stiff it works out perfectly this way.
220g of unsalted butter
100g of golden caster sugar & a handful for sprinkling
1 egg yolk
270g of plain flour
1tsp of baking powder
pinch of salt
6 large peeled apples (chopped into cubes)
2 tbsp of butter
50g of chopped pecans
2tbsp of sugar
2 tbsp of butter
2tbsp of double cream
- Grease a cake tin and set the oven temperature to 180oc (lower for a fan oven).
- Cream the butter and sugar together and add in the egg yolk.
- Stir in the flour, baking powder and a pinch of salt and mix on medium if using a mixer or mix through thoroughly using a wooden spoon.
- Empty the entire cake dough into the cake tin.
- Add all of the cubed apples on top of the cake mixture and press down lightly so that some sink into the mixture.
- Sprinkle over a small handful of caster sugar and dot the 2tbsp of butter on top of the apples.
- Bake in the oven for 30-35minutes or until a knife comes out clean from the middle.
- Leave to cool slightly and pop gently out of the cake tin. It will solidify more the cooler it gets.
- Now to make the sauce all you need to do is melt the butter in a small pan, add in the sugar and cook for a few minutes until the sugar is dissolved.
- Stir in the cream and simmer gently for a minute or so.
- Sprinkle all of the chopped pecans over the entire cake.
- Serve the sauce hot over the cake and leave to settle for a short time before serving.
Ok so other things I’m using up my delicious apples for are apple juice for the freezer, apple sauce (of course), chocolate apples and sticky toffee apples, a batch of apple pies for the freezer, further apple cake creations because we have cake addiction in our house and I do love eating them straight off the tree of course too! Baba’s as my sweet little Mary calls them!
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This recipe would also go well with my delicious Scottish Beef Shin Stew recipe and would make the perfect three course meal with the inclusion of my Scottish Cullen Skink recipe. Check out both of the videos below for the recipes.
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