Apples Again, A Compromise Cake – Apple Crumble Cake


So, a compromise cake? Mr Muffin loves his apple crumble and work loves my baking. We needed a bit of a lift at work so I promised some baking. Doing a crumble and a cake was great idea and it worked. This cake is not overly sweet, if you have a sweet tooth tip something on it or have a side of ice-cream . Carmel sauce would work well.

Our apples in New Zealand are outstanding at the moment. They are just so good. We had two bags in the fridge and so I did a mix of Braeburn and Granny Smith. This gives a bit of sweetness and a tang from the Grannies. We enjoyed this cake just after it was made but I thought it was better the next day.

Apple Crumble Cake -

  • Servings: 6-8
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120g butter melted and cooled
1/2c light brown sugar
1 1/2 Tsp cinnamon
1/2 Tsp salt
1c plain flour
1/2 c oats
1 c plain flour (or SR flour & omit baking powder & baking soda)
1 tsp baking powder
1/4 Tsp baking soda
1/4c granulated sugar
1 tsp cinnamon
1 tsp ground ginger
1/4 Tsp salt
1/3c milk
1/3c canola oil or substitute
1 large egg
1 tsp vanilla extract
2 -3 apples
Grease and line the base of a 8 inch (20cm) loose bottomed tin.
Heat oven to 180.
First the crumble topping, simply mix everything up until it forms crumbs. Leave somewhere safe.
For the cake –
Peel and thinly slice the apples
Mix flour, baking powder, baking soda, sugar, cinnamon, ginger and salt in a large bowl.
In a jug whisk egg and add oil, milk and vanilla. Stir until combined.
Add the wet to the dry and stir until just combined.
Place the cake mix on the base of the tin.
Layer apple slices on top.
Sprinkle crumble mix over the top and press lightly.
Bake until top is brown, around 40-45 mins
Cool in the tin and dust with icing sugar


Apple Crumble With a Little Twist – What A Good Wife.

Photo 10-06-15 6 14 37 pm

Sorry, crumble is never going to make a good model. The lumps at the back are ice-cream and not mushrooms. Just had to clear that up. This is a nice sweet version and has a good amount of topping. I really enjoyed it, as did Mr Muffin.

I make a crumble every so often because Mr Muffin has a right old English soft spot for the pudding. He particularly likes my mum’s crumble after a good hearty roast. This doesn’t happen often as she lives in England and so I have to step up and make the crumble.

The original recipe was on BBC Good Food, one of my favourite food sites. I have scaled it down, altered it and made it easier for us cup measure users. The twist is the jam and orange juice.

Apple Crumble -

  • Servings: 4-6
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5 apples (green tart ones are very good)

2 tablespoons apricot jam

1/2 c orange juice


3/4c oats

3/4c plain flour

1 tsp ground cinnamon

1/4c of raw sugar

50g cold butter cubed

1 tbsp golden syrup

Heat the oven 180c

Peel, core and thinly slice the apples and place in the bottom of a suitable dish.

Stir jam and orange juice into the apple.

In bowl mix oats, flour, cinnamon and sugar.

Add cubed butter and rub into dry mixture, stop when it looks like lumpy sand.

Drip golden syrup over the crumble and stir in.

Sprinkle crumble topping over the fruit.

Gently press until lightly compacted and flattened.

Bake for 20-30 minutes, make sure the apples are bubbling and the top is lightly browned.

Cool for around 10 mins.

* I put it in the oven for last 15 minutes of dinner cooking time, turn oven off and leave to finish while we eat dinner.

We had apples, I had to make apple cake- work shout apple cake.

apple cake

First off- sorry about the lack of lovely photo. I took this one thinking I would come back and take a nice one but it never happened. I brought a bit home but that was eaten before I could make it look presentable. You have probably guessed by now, this cake recipe is a keeper.

This cake is what I would call a carrier cake, the batter like mix could carry most fruit. The apple worked well but my mind has gone to what else I could do, current favourtie is a cherry and cardamom. Summer fruit season is coming up here in the land of the long white cloud and I will try a few variations. I think roughly 3 cups of fruit would work.

I found this recipe on the food blogs of all food blogs, the go to that is Smitten Kitchen and she calls it, Mom’s Apple Cake. If you read the comments you will see it is actually a very traditional Jewish cake. It is rather different from the average cream and beat cake and the batter was rather odd. It works though and I already know that I will make it for Mr Muffin’s next work shout.

Apple Cake-

  • Servings: 8-10
  • Difficulty: easy
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My tweaks-

I used a 24cm loose bottom tin, this is a big cake.

I added 2 tsp ground ginger and 1 tsp ground cardamom.

It actually took the full 1 1/2 hours to cook, I had to cover it with foil to finish cooking.

6 apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 180 degrees.

Grease a loose bottomed tin and line base with baking paper.

Peel, core and chop apples into chunks.

Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl.

In a separate bowl, whisk together oil, orange juice, sugar and vanilla.

Mix wet ingredients into the dry ones, then add eggs, one at a time.

Scrape down the bowl to ensure all ingredients are incorporated, there may be flour hiding in pockets

Pour half of batter into prepared pan.

Spread half of apples over it.

Pour the remaining batter over the apples and arrange the remaining apples on top, juice can go on too.

Bake for about 1 1/2 hours, or until a tester comes out clean.

Cool completely before running knife between cake and pan and turning out.

Cherry and apple strudel

Photo 11-01-14 9 48 28 am (HDR)

This morning we had friends around for brunch.  If I do say myself, it was rather yum. I will talk about the hash browns another time, they came with the first with some more savoury items. The strudel came next and was so, so, so good. I served it with the Christmas special from The Collective Dairy – Vanilla Bean Custard. Oh blimey, they worked well together, very well. In fact so well that I saved all the crumbs and odd bits of cherries and sprinkled the on the left over for yoghurt for later.

Anyway, on to the strudel. I must confess that I used filo and didn’t spend hours making really, really thin strudel pastry. I used the filo from the fridge in the supermarket as I find it easier to work with. I filled it with cherries as I had a jar in the cupboard and I love cherries. I couldn’t get fresh ones as they would never last past getting stoned. The one things about strudel is, it is easy and you can put what ever you like in.

heat oven to 180 (160 on fan)


Filo pastry- 8 sheets (I used Timos)

Jar of cherries

2 apples

1/2 cup white sugar

1 tsp ground cinnamon

1/2 lemon

Ground almonds

Around 100 g melted butter with a teaspoon of vanilla essence added

Clean tea towel


Drain the cherries, get as much liquid out as possible

Peel and thinly slice the apples

Add fruit to a bowl and sprinkle with cinnamon, sugar and squeeze lemon juice over  (I did night before and stuck in the fridge so was all ready  in the morning)

Lay the clean tea towel out and put 1 sheet of filo on it, brush with butter

Lay another sheet on top and brush again,

Lay the next sheet on and brush with butter then sprinkle some ground almonds over

Repeat until all 8 sheets have been used

Turn the sheets so the long side is horizontal

Sprinkle ground almonds in a long thin rectangle , just enough to cover ( leave a gap of 3cm from all edges and make it around 10cm high)

Put fruit mix over the almonds, try not to transfer any liquid

Grab the end of the tea towel closest to you and pull up so strudel rolls over the filo

Transfer to a baking sheet lined with baking paper, you can curl it around to fit

Bake until browned- around 40 minutes

Leave to cool slightly and sprinkle with icing sugar

Slice on the diagonal and serve warm with Vanilla Bean Custard.

There are a good few clips on YouTube about the whole strudel business, I  like this one with a huge strudel-

The roll

OK, back to food, Mary Berry, Bakewell Tart and an Apple and Almond Cake

I have been putting this post off as I am waiting for a Mary Berry book to arrive. It isn’t here yet and I needed more cake so I tried out her Bakewell Tart. It had to be one of her recipes as the Apple and Almond cake a couple of weeks ago was a success and because, well, she is Mary Berry. If you have no idea who she is you must have never seen The Great British Bake Off of been alive in the 1970’s. She is kind of the UK version of Julia Child. My mums most used cook book was the Hamlyn All Colour Cook Book , I now have a copy. It is delightful and uses things such as bacon fat for cooking. The flapjacks are the bomb, I will make them soon and post a photo. I had to add the recipes as I am living in fear that they will be withdrawn from the net.

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Back to the cakes that I actually made. The first was the Almond and Apple cake.

I replaced 50g of the SR flour with ground almonds and also 1 tsp ground cinnamon. It gave more of an almond crust to the outside of the cake. This cake was lovely and could be served with custard or cream. I will use it as a base for other fruit and can imagine a plum versions. It was somewhere between a sponge cake and shortbread.

Almond and Apple Cake-

  • Servings: 4-6
  • Difficulty: easy
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225g self-raising flour (swap out 50g with ground almonds)
1 level tsp baking powder
225g caster sugar
2 large eggs
½ tsp almond extract
150g butter, melted
250g cooking apples, peeled and cored
1 tsp ground cinnamon
25g flaked almonds


    1. Preheat the oven to 160C/fan 140C/gas 3. Lightly grease a deep 20cm loose-bottomed cake tin.
    2. Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Mix well until blended, then beat for a minute.
    3. Spread half this mixture in the prepared tin. Thickly slice the apples and lay on top of the mixture in the tin, piling mostly towards the centre. Using 2 dessert spoons, roughly spoon the remaining mixture over the apples. This is an awkward thing to do, but just make sure that the mixture covers the centre well as it will spread out in the oven.
    4. Sprinkle with the flaked almonds.
    5. Bake in the preheated oven for 40-50 mins until golden and coming away from the sides of the tin.


Yesterday I made this beauty. The main change I made was to cover the whole top in icing. I mixed the icing sugar with boiling water to get an icing with a nice thickness and shine. This Bakewell Tart is good, oh so very good. In the spirit on Mary, I made the pastry by hand and it is good. This whole tart is good. I am almost upset at how easy this is to make. Things this good should never be this easy.

Bakewell Tart-

  • Servings: 4-6
  • Difficulty: easy
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For the shortcrust pastry

175g/6oz plain flour

75g/2½oz chilled butter

2-3 tbsp cold water

For the filling

1 tbsp raspberry jam

125g/4½oz butter

125g/4½oz caster sugar

125g/4½oz ground almonds

1 free-range egg, beaten

½ tsp almond extract

50g/1¾oz flaked almonds

For the icing

Preparation method

To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.

Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.Preheat the oven to 200C/400F/Gas 6 (180C fan).

Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.

For the filing, spread the base of the flan generously with raspberry jam.

Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.

Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.

Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.

Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect or just smother as did.