Caramelised apple & pumpkin crumble cake

This time of year all those nice autumn winter vegetables and fruits gives me a lot of inspirations to my baking. And I love it!

So, the other day our neighbour gave us some apples from her garden and I also had a pumpkin sitting in the kitchen for a while, so I decided to make a variation of my apple crumble cake. :D

First I caramelised the diced apple and pumpkin together, then the rest was pretty much the same as the apple crumble cake. (I replaced the apple confiture to the caramelised apple and pumpkin.)

Oh, I love using pumpkins in my cakes and breads!

The nice bits of apple and pumpkin, soft and light sponge, and the sweet crumble... it cannot go wrong.

It's really a perfect comfort cake on a cold gloomy day... ;)

Have you seen my other crumbles?

Blackberyy crumble muffin

Apple crumble cake

Chestnut crumble cake

Blackberry crumble muffin

There was some crumble topping left from my chestnut crumble cake, so I baked some blackberry crumble muffins.

Because I didn't strain the jam the muffins had a lot of pips, which I was quite fine with, but if you like more smooth texture I recommend you use a jam without pips our strain it with a sieve.

By the way, for some of the muffins I mixed the crumble topping in the batter in stead of putting it on top. And..., it was actually pretty good! One thing is when you mix in the crumble, make use not to over mix or the cake will become tough.

Ingredients:

Flour 150g

Baking powder 1 tsp

Brown sugar 150g

Egg 3

Butter (melted) 100g

Blackberry Jam 100g

Crumble (see chestnut crumble cake or apple crumble cake)

1. Preheat the oven to 180ºc. Make the crumble by combining all the ingredients in a bowl and rub with fingers until the mixture becomes sandy.

2. Make the cake mixture. Beat eggs and sugar together until it's fluffy.

3. Add melted butter into 2 and mix well.

4. Sift flour and baking powder. Fold them into 3.

5. Fold in blackberry jam into 4. (Mix in the crumble if you want the crumble in the batter.)

6. Pour the cake mixture into a cake tin. Put the crumble on top.

7. Bake in the preheated oven for 45 minutes or until the top of the cake is lightly golden.

Have you seen my other cakes with Blackberry jam?

Skinny Blackberry pie

Blackberry Swiss roll

Chestnut crumble cake

I made a chestnut crumble cake with my homemade chestnut jam. With a generous amount of chestnut jam, the cake came out really moist and had a nice sweet chestnut flavour. The cinnamon flavoured crumble on top gave a nice crunch too.

The good thing about this cake is that you can enjoy it in two ways. It's nice warm straight from the oven or rest it to cool in the fridge and have it the following day. Either way, this is a real Autumn treat for me and definitely has got that moreish-ness!

Ingredients:

Flour 150g

Baking powder 1 tsp

Brown sugar 150g

Egg 3

Butter (melted) 100g

Chestnut jam 150g

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Crumble

Butter 50g

Demerara sugar 50g

Flour 75g

1. Preheat the oven to 180ºc. Make the crumble by combining all the ingredients in a bowl and rub with fingers until the mixture becomes sandy.

2. Make the cake mixture. Beat eggs and sugar together until it's fluffy.

3. Add melted butter into 2 and mix well.

4. Sift flour and baking powder. Fold them into 3.

5. Fold in chestnut jam into 4.

6. Pour the cake mixture into a cake tin. Put the crumble on top.

7. Bake in the preheated oven for 45 minutes or until the top of the cake is lightly golden.

Apple crumble cake

Another cake made with the apples with our garden. This time, it's the classic Apple crumble cake. (Have you seen the mini apple pies?)

I used the same apple confiture as the one I used for my mini apple pie. With a generous amount of the apple confiture, the cake had a nice moisture as well as the richness of apple. Yum yum yum...

Oh, and don't forget the crumble topping. I love that crunchiness so much that I was cutting the top bits off to eat... cheeky...;D

This apple cake was good when it was freshly baked but tasted even better when it was cooled in the fridge. Seriously..., it was really tasty. I think this cake was one of the best cakes I've recently made... (saying it myself...). :)

Ingredients:

Flour 150g

Baking powder 1 tsp

Brown sugar 150g

Egg 3

Butter (melted) 100g

Apple confiture 100g

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Crumble

Butter 50g

Demerara sugar 50g

Flour 75g

1. Preheat the oven to 180ºc. Make the crumble by combining all the ingredients in a bowl and rub with fingers until the mixture becomes sandy.

2. Make the cake mixture. Beat eggs and sugar together until it's fluffy.

3. Add melted butter into 2 and mix well.

4. Sift flour and baking powder. Fold them into 3.

5. Fold in apple confiture into 4.

6. Pour the cake mixture into a cake tin. Put the crumble on top.

7. Bake in the preheated oven for 45 minutes or until the top of the cake is lightly golden.

La Trompette

Tim, Leah, Andy and I went for dinner at La Trompette, one of the best restaurants in Chiswick, London. After lovely appetisers and amazing main courses, we moved on to exciting desserts:)

I was so thrilled to try the desserts from a Michelin stared restaurant.

Tim had the sticky date pudding, Leah had the creme brulee, Andy had the pear and blackberry crumble, and I had the apple tart tatin.

Ooh, la la..., honestly..., they never let you down. They were so good! I can't tell which one was the bast though I really like my apple tart.

Of course, the meal and the service was excellent too! Everyone, this is how you get a star!

Thanks for the lovely evening to Tim and Leah;)

http://www.latrompette.co.uk/