大象传媒

These toffee apple crumble cakes are a perfect celebration of the season. Apples are in abundance at the moment so wether you buy or pick from the lanes and gardens around you this is a very cheap recipe to make.

Toffee apple crumble cakes: (makes 10 large muffins)

For the crumble:

100g ground almonds
100g butter, cubed
100g light brown muscovado sugar
50g plain flour
1 teaspoon ground cinnamon

For the wet mix:

3 apples, peeled, cored and grated
2 tablespoons vanilla maple syrup (Clarks do a cheap version in all supermarkets or 2 teaspoons vanilla extract is fine)
80ml double cream
20 ml water (instead of the cream and water you could use 100ml milk or plain yoghurt)
2 eggs
80ml veg/sunflower/corn oil
3 balls stem ginger, chopped

For the dry mix:

150g wholemeal self raising flour
50g plain self raising flour
1 teaspoon cinnamon
pinch ground cloves
pinch freshly grated nutmeg

To top:

1/2 can of ready made caramel (Carnation do a 鈥淐ook with Caramel鈥� and all supermarkets have their own version also made from condensed milk).

1: Heat your oven to 175C. Put 10 large muffin cases (I use the tulip shaped ones as they hold more) into a muffin tin.
2: Put all your crumble ingredients into a processor with the blade attachment and pulse until a crumble texture.
3: Combine all your wet mix ingredients and stir well.
4: In a separate bowl combine the dry mix ingredients and stir well.
5: Combine the wet and dry mix, stir until there is no more dry flour visible but do not over mix.
6: Spoon the muffin mixture into the muffin cases. Top the centre of each one with a heaped teaspoon of the ready made caramel then top with the crumble mixture.
7: Bake in the middle of your oven for about 17-20 minutes, do keep checking as you don鈥檛 want them to burn but you want a skewer to come from the bottom of each one clean, remember the caramel will remain wet so you are looking for the yellow cake mixture to be cooked through at the bottom. Serve warm with custard or cooled as a muffin.

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