October 17th 2021.
It’s been over a year since I set myself the challenge of working my way through the bakes in The Great British Bake Off Book Of Amazing Cakes. I’ve only managed about half of the recipes and it’s getting to the stage where there are some bakes that I might not be able to attempt. These are because they are big celebration cakes which I don’t have the occasion to make a cake like that for and baking all that cake for nothing would be a terrible waste. Over the next month or so I am going to try a couple more recipes which will be suitable and then I will start another challenge.
Now it is Autumn, I am beginning to struggle a bit. I know lots of people love Autumn and Winter but I am not one of those people. I am a Spring and Summer person and dread the clocks going back. Dark nights and cold, damp weather are not my idea of fun. I struggle to get up in the mornings when it is dark. The only way I can embrace the seasonal changes, apart from trying to get out as much as possible for fresh air and exercise is to cook comfort food. I make our Sunday roast and try to make us a Sunday dessert as something to look forward to.
For our Sunday dessert last weekend, I chose to bake an Apple, Maple and Streusel Cake from the Amazing Cakes book. Featured in the Bakers’ Favourites chapter, this gorgeous and gently spiced cake was one Henry made during Series 9. This was one of Henry’s childhood favourite cakes inspired by his family holidays to Germany. I have never been to Germany myself but have tasted several Streusel cakes in the past. They are usually cakes topped with a crumble like topping with added nuts. This version uses chopped walnuts but pecans are a great alternative.
To start baking the cake, I lined and greased the bottom of a 20cm (8″) deep loose bottomed circular cake tin. I then put all the dry ingredients needed into a mixing bowl. These were self raising flour, baking powder, ground mixed spice, ground cardamom, and cinnamon. Then I rubbed cold cubes of butter into the dry ingredients until they became like breadcrumbs. Then I added brown sugar, some chopped apple pieces and some raisins. The recipe stated sultanas or blueberries but I had a load of raisins which needed using up and I didn’t want to waste all my blueberries in a cake. I wanted them for my yoghurt on my breakfast!
In another mixing bowl, I whisked eggs, double cream and vanilla together. This was then tipped into the bowl containing the dry ingredients and the fruit. When this was done, I made the Streusel topping which was quick and easy to make. I rubbed butter, flour, cinnamon and brown sugar together and then stirred in some chopped walnuts.
The cake mixture was spooned in to the prepared tin and then finally the Streusel mixture was sprinkled on top. The cake went into the oven and was baked for just over an hour.
When the cake came out of the oven, the kitchen smelled wonderful. Never mind me moaning about miserable weather, the smell of cinnamon is enough to cheer me up!
I gave the cake a good hour to cool down. While it was cooling, I made up some Maple Icing. This was butter, brown sugar, Maple Syrup and full fat cream cheese mixed together. I filled a piping bag with the mixture and then piped twelve rosettes around the edge of the cake. To finish, I put a walnut half on top of each rosette.
In the end we were so full after our main course that we left the cake and didn’t eat any! We didn’t start on it until the Tuesday and believe it or not it was still fresh. It was such a deliciously moist cake, with the aroma of the spices still lingering. I can honestly say this has been one of my favourite things to bake this year.
Love Sam. xx