Tempt yourself with these delicious Autumnal Cake Recipes
Baking and autumn seem to go hand in hand. Crisp morning walks crunching through freshly fallen leaves ending in sumptuous, sticky cake enjoyed with a well-earned mug of tea: bliss. Try out these two autumn cake recipes to find which one will become your regular.
Spiced Toffee Apple Cake
You will need: 200g chopped dates, 200ml milk, 250g butter, 280g SR flour, 200g light soft brown sugar, ½ tsp baking powder, 4 eggs, 1 tbsp mixed spice, 2 tsp vanilla extract, 3 apple, squeeze lemon juice, handful of toffees plus icing sugar for dusting.
First, Heat oven to 180C. Grease and line a 20 x 30cm baking tray with baking parchment. Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool.
Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples.
Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go. Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the baking tray. Arrange the apple slices, overlapping in rows, on top of the cake – you should be able to get 3 rows lengthways down the tray. Bake for 45-50 mins. Cool in the tray.
Finally, Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce all over the cake. Cut into squares or slices to serve.
Blackberry and Almond Crumble Slice
You will need 225g butter, 225g golden caster sugar, 3 eggs, 275g plain flour, 2 tsp baking powder, 50g ground almonds, 2 tbsp milk, 1 tsp vanilla or almond extract, 3 tbsp blackcurrant jam, 150g blackberries and a handful of flaked almonds.
Heat the oven to 180C, butter a 20cm square tin and line with baking parchment. Beat 200g of the butter and 200g of the sugar together in a large bowl and whisk until light and fluffy. Beat in the eggs, one at a time, until well combined. When smooth and creamy, add 225g of the flour, the baking powder, almonds, milk and vanilla, and mix to combine. Scrape the mixture into the tin and dot with jam. Scatter the berries over the top.
To make the crumble topping, weigh the remaining 25g butter and 25g sugar into a bowl, add the rest of the flour and a pinch of salt. Rub the ingredients together between your fingertips until they are a crumbly consistency. Mix in the flaked almonds, then scatter the crumble over the cake. Scatter with the 1 tbsp caster sugar and bake for 45 mins.