Recipe

Apple and cinnamon crunch cake with cinnamon anglaise

Pop the kettle on.

  • 1 hr 35 mins cooking
  • Serves 8
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This is one of our most popular cakes for autumn and it's not hard to see why. Whole poached apples are baked inside this moist cake and topped with a crunchy cinnamon crumble then served with a deliciously creamy cinnamon creme anglaise.

Ingredients

Apple and cinnamon crunch cake with cinnamon anglaise
  • 8 small red-skinned apples (800g)
  • 1.5 litre (6 cups) water
  • 3 cup (660g) caster (superfine) sugar
  • 1 cinnamon stick
  • 180 gram (6 ounces) butter, softened
  • 2 teaspoon vanilla extract
  • 3 eggs
  • 1 cup (120g) ground almonds
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 cup (125ml) buttermilk
  • 1 1/2 teaspoon ground cinnamon
Cinnamon crunch topping
  • 45 gram (1½ ounces) butter
  • 1/4 cup (55g) brown sugar
  • 1/4 cup (35g) plain (all-purpose) flour
  • 1 1/2 teaspoon ground cinnamon
Cinnamon anglaise
  • 3/4 cup (180ml) pouring cream
  • 1 1/3 cup (330ml) milk
  • 1 cinnamon stick
  • 4 egg yolks
  • 1/4 cup (55g) caster (superfine) sugar

Method

Apple and cinnamon crunch cake with cinnamon anglaise
  • 1
    Peel apples, leaving stems intact.
  • 2
    Combine the water, 2 cups sugar and cinnamon in a saucepan large enough to hold apples in a single layer; stir over high heat, without boiling, until sugar dissolves. Bring to the boil, add apples; cover apples with a round of baking paper and a heatproof plate to keep apples submerged in syrup. Return to the boil. Reduce heat; simmer, covered, 8 minutes or until apples are tender. Remove apples from pan with a slotted spoon. Cool 10 minutes.
  • 3
    Preheat oven to 160°C/325°F. Insert base of a 26cm (10½-inch) springform pan upside down in pan to make cake easier to remove. Grease closed pan. Line base with baking paper.
  • 4
    Beat butter, extract and remaining 1 cup sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl. Stir in ground almonds, sifted flour and buttermilk, in 2 batches. Spread mixture into pan.
  • 5
    Place apples, evenly spaced, around outside edge of pan, pushing apples down to the base of pan. Bake cake 30 minutes.
  • 6
    Meanwhile, make cinnamon crunch topping. Melt butter in a small saucepan; stir in remaining ingredients. Refrigerate 15 minutes.
  • 7
    Crumble topping over cake; bake further 45 minutes. Stand cake in pan 15 minutes.
  • 8
    Meanwhile, make cinnamon anglaise. Bring cream, milk and cinnamon to the boil in a medium saucepan. Remove from heat, cover; stand 20 minutes. Whisk egg yolks and sugar in a medium bowl until creamy. Gradually whisk in warm milk mixture. Return mixture to pan; stir over medium-high heat, without boiling, until mixture thickens and coats the back of a spoon. Strain into a medium jug; discard cinnamon stick.
  • 9
    Serve warm cake with cinnamon anglaise.

Notes

We used very small pink lady apples.

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