Cinnamon and Crème Fraîche Apple Cake

-
As Autumn is nearly upon us, I thought I'd make an apple cake. I seem to have collected a file full of cakes using apples in various ways, but I haven't made this cake before. It's from a leaflet that came with a French magazine a few years ago. I love cinnamon, and cinnamon and apple are made for each other.

You need:
4-5 apples , 180g butter, 1 heaped tspn cinnamon, 150g golden caster sugar, 50g flaked almonds, 3 eggs, 160g sr flour and 90g crème fraîche

Preheat oven 180C/gas4 Grease a 20cm cake tin

Peel the apples and cut up into dice. Melt 120g of the butter in a pan and add the diced apple. Sprinkle with the cinnamon and leave on a low heat for a few minutes.

Sprinkle the flaked almonds over the bottom of the cake tin. Spoon the apples on top.

Beat together the eggs and the sugar then fold in the flour and add the cream. Spoon this onto the apples.

Bake for about 25 mins. Leave in tin to cool then turn out upside down.

Serve with more crème fraîche or ice cream or just on its own.



A nice soft crumb, good apple taste, good hit of cinnamon and a crunch from the almonds. 

Comments

Suelle said…
I love simple cakes which have a topping baked on (even if it's baked at the bottom initially), and this looks delicious!
22/9/16 3:15 pm
Post a Comment

Popular posts from this blog

Lemon Coconut Slices

-
Image
I needed a simple recipe to use up some lemons, and found many versions of this uncooked tray bake [I suppose it's not really a tray bake as it's not baked, but it's made in my Delia tray bake tin!]. I played around with several recipes till I made exactly what I wanted - a good lemony flavoured slice, with a decent amount of coconut and a lemon icing. It was perfect to make for my daughter's recent visit. We brought a lemon tree back from France and it now lives in the greenhouse. It was a gift from our neighbours, and has faithfully produced lemons every year. The lemons I used in this recipe were from this tree, and they are much juicier than the ones you buy. You put 125ml of condensed milk in a pan with 125g butter and stir till the butter has melted. In a food processor or using a plastic bag and a rolling pin, break a 250g packet of Nice biscuits into crumbs and put into a bowl with 1 tspn of grated lemon zest, 1 tspn lemon extract and 85g dessicated coco
Read more

Aberffraw cakes

-
Image
These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1  - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an
Read more

My favourite Plum Tart

-
Image
 I found a punnet of ripe plums lurking,  so made my favourite plum tart recipe with a few tweaks. I didn’t have the correct amount of plums so couldn’t pack them in, but it still tastes delicious. It has a layer of pastry, then cinnamon sugar, plums and a delicious topping of brown sugar, egg and crème fraîche. Pastry- 250g plain flour, 175g butter cut into pieces, 1 medium egg yolk Filling- 1/2 tspn cinnamon mixed with 2 tbspn soft brown sugar, 750g of plums, halved then quartered. Topping- 1medium egg and 1 yolk, 125g crème fraîche, 45g soft brown sugar Oven 200C/gas6.  28cm flan tin   Rub fat into flour.,Add yolk and 1-2 tbspn water to make a firm dough. Roll out and line the tin. Prick the base and put in fridge for 30 mins. Filling- Sprinkle cinnamon sugar over the pastry. Arrange the plums cut side up, packing tightly. Any left over cut in half again and make a pattern on top, cut side down.  Topping- mix all the ingredients together and spoon over the plums.  Bake for 25-30 min
Read more