With the start of autumn finally here I am more than happy to pull out my mixing bowl and start baking in earnest!  My favourite recipe for September is apple cake. This is something I bake every year, to make the most of the glorious apple harvest and make sure no windfall fruit is wasted.

I don’t think there be a more autumnal recipe than a cake made with apples, The smell of baked apple, caramelized sugar, melted butter and cinnamon that pervades throughout the house makes this a worthwhile bake for the scent alone but then there’s the taste…This month I am teaming my apples with seasonal blackberries for an even more delicious cake. The result is a bit like a flapjack thanks to it’s buttery, sugary top, but with a melt in the mouth like texture similar to carrot cake and then with a whole lot of crumble flavour. To top this recipe off it’s really easy to make! You’ll need to chop some apples into small cubes but apart from that it shouldn’t take more than 20minutes to compile and one hour to cook.

Autumn Apple Cake Recipe

100g self raising flour (Im gluten free so I use Dove’s GF self raising)
125g golden caster sugar
3 eggs
125g soft butter
50 g ground almonds
2 apples peeled, cored.

100g blackberries

½ tsp cinnamon
2 tbsp of Demerara sugar to finish

25g butter in small cubes

Preheat the oven to 160C or gas 3 and line your cake tin. dice the 2 medium apples into little cubes. Beat the  butter and sugar together until creamy and combined. Add in the eggs and beat again then add in the ground almonds and the flour. Mix well. Gently fold in the apples keeping a couple of tbps of them back and all the blackberries and pour the mixture out into the cake tin. Sprinkle over the remaining apples, the demera sugar and cubes of butter. Bake for about 45-50minutes or until a cake skewer comes out clean. Let the cake cool and enjoy with a piping hot cup of tea.