I’m always on the hunt for good apple recipes and this one is a winner.
First off, it uses quite a few apples. I mean, how many times have you thought, right I’m going to make this recipe to use up apples and then you end up using say, an apple and a half.
Secondly, it’s really good.
And thirdly, it’s pretty simple. OK it’s not dead easy – caramel sauce is always a little tricky/annoying, but I did make this with my two year old. I think that speaks for itself.
If you find yourself annoyed at the steps what I often do is prep a step then leave it… especially when dealing with a two year old. Together we prepped the spring form pan. He was able to spread the butter and help trace the parchment paper. Then we cut the apples. To be honest, he ended up eating more apples than anything plus even though I gave him a butter knife I was a little nervous at the way he was shoving it through the apples. Then we left it a while.
We came back later and measured the dry ingredients. He then tipped half the dry ingredients onto the counter. argh. So we left it.
We came back a little later and mixed the butter and sugar together. He loves that bit (turning on the stand mixer) and I think it’s the most successful part of the entire operation. Least successful is me trying to get him to stop eating the batter which contains raw eggs…
A few points:
The batter looks really dry. I kept checking my ingredient list, but realized all the juices from the apples and plums would probably help it out and it did.
I wouldn’t skip the pecans. I liked the added crunch and texture.
I had to cook this a good 20 minutes longer than suggested. I do believe my oven is pretty accurate, but… I’ve never actually tested it. Use your instinct. If it looks raw I’d rather have drier sponge than raw sponge. Plus the caramel sauce will always moisten it.
I would make the caramel sauce… I don’t think it would be nearly as good without it (is anything?)
Eat it warm! This doesn’t mean you have to eat it all right away… microwaves are our friend.
This recipe is taken from The Great British Book of Baking that accompanied the first BBC series of The Great British Bake Off. I omitted the glacé ginger from the sponge and rum from the caramel sauce. It’s just not my taste.
Regarding the cookbook, I do recommend it if you are looking for less sugary, more tea time desserts. My only negative, and it’s personal taste, is that a lot of the recipes contain raisins as British baking tends to do. I have gotten quite a few winners from it though including this Sticky Toffee Pudding.
Originally from the prairies and now in Montreal, I love exploring new places, eating great food and modern design. I'm mom of two wild things and paper and cake make me happy.
Photographing your cutie family would make me very happy.