Mini toffee apple cheesecakes

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I started working full time last week and had all sorts of kitchen activity planned for the weekend. However, by the time the weekend actually arrived I was too exhausted to put those plans to action! Going from working a 12 hour week to 35 has exhausted me. I’m sure I’ll get used to it soon (I hope!) But the main thing is I’m really enjoying my new job at the pharmacy and I’m learning new things every day.

I may not have had the energy to bake all weekend, but after clearing out the fridge I found two packets of Philidelphia and a tub of double cream nearing their sell by date. I immediately thought a cheesecake of some sort should be made. I’ve been desperate to use my new Lakeland mini loaf tin, so these gorgeous mini cheesecakes were created!

This is a perfect Autumnal recipe – the caramelised cinnamon sugared apples, the rich and creamy cheesecake with a ginger nut biscuit base,the caramel sauce – need I convince you any further?!

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Mini toffee apple cheesecakes

recipe created by NickkiT of Something sweet something savoury

**I used my Lakeland mini loaf tin and got 8 mini cheesecakes from this recipe**

For the bases

200g Gingernut biscuits
50g butter

Place the Gingernut biscuits in a large sandwich bag and using a rolling pin, bash to crumbs. You could pulverise the biscuits in a food processor, but I find bashing the heck out of the biscuits quite therapeutic. Melt the butter in a medium saucepan and tip in the crushed biscuits, stirring well. Spoon this mixture into the mini loaf tins, pressing down with the back of a spoon. Place in the fridge until you get on with filling.

Preheat the oven to 160c.

For the filling:

350g full fat cream cheese, at room temperature
75g soft light brown sugar
2 tsp vanilla bean paste or extract
1/2 tsp ground cinnamon
2 medium eggs, beaten
125ml double cream

In a large bowl, beat the cream cheese until smooth. Add the sugar, vanilla and cinnamon and lightly beat until incorporated. Add the eggs while still beating, a little at a time until the mixture is smooth. Finally add the double cream and stir the mixture until smooth. Pour into the biscuit lined tins, stopping until just before the mixture reaches the top. Place in the oven and bake for 35-40 minutes by which time they should be slightly puffed up, firm to touch but still have a slight wobble in the middle.

Remove from the oven and leave to cool at room temperature, then place them (still in the tin) in the fridge to chill for at least 3 hours.

For the caramelised apples and caramel sauce

75g butter
50g soft light brown sugar
6 tbsp double cream

Simply place all the ingredients for the sauce in a pan over a gentle heat. Stir until the butter has melted. Turn up the heat and let the sauce bubble for a couple of minutes, still stirring. Remove from the heat.

For the caramelised apples, core and slice three medium sized apples (no need to peel). Place 25g butter in a small pan and allow to melt, then tip in the apples and add one tbsp brown sugar and a sprinkling of ground cinnamon and gently fry over a medium heat until the apples are soft and surrounded by a sticky sauce.

When you’re ready to assemble your cheesecakes, remove them from the fridge and unmould from the tin. Transfer to the serving plate of your choice, pour over the caramel sauce and top with the caramelised apples. Serve with extra toffee sauce and double cream for a real treat!

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I linked this recipe over at recipe of the week from A Mummy Too – check out all the other recipes right here 🙂

I’m also sharing these cheesecakes with The Baking Explorer and Cakeyboi for October’s “Treatpetite” baking challenge!

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Apple Crumble Cake

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I know, another apple post! But I was gifted another bag of apples from a lovely friend.  It would be a shame to let them go to waste. The remaining bramley apples from my last haul have been peeled, chopped and are currently in the freezer. They will be turned into chutney and mincemeat next week. I’m not usually this organised (reallly I’m not!) but I’m determined to make the most of this windfall!

This cake is very simple and delicious. I’m quite generous with the crumble topping because I love it. 

This is beautiful with ice cream or custard.

Apple Crumble Cake

20cm springform cake tin, greased and lined with a circle of baking paper.

100g butter
100g caster sugar
2 eggs
1 tsp vanilla extract
100g self raising flour
1 tsp cinnamon
4 Medium eating apples, peeled and chopped into chunks/slices

For crumble topping
60g butter
50g plain flour
50g Soft light brown or demerara sugar

Preheat oven to 180c.

Cream the butter and sugar together until very light and fluffy. Beat in eggs one at a time and add the vanilla.  Sift in the self raising flour and cinnamon and fold in gently.  Pour into tin.  Place the apple pieces on top of the batter. 

For the crumble, rub the butter into the flour until the mixture is breadcrumb like. Try and leave a few big pieces, they add a nice texture.  Stir in the sugar.  Sprinkle the crumble all over the cake and bake for 35-40 mins or until golden brown and the sides are shrinking away from the sides of the tin. Leave to cool in the cake tin for 10 mins, then unclip tin and carefully remove the base of  cake tin using a palette knife or similar.

Spiced Apple Cupcakes with maple cinnamon buttercream

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This week my sister presented me with two big bags of apples, which delighted me because apples are one of my very favourite things to bake with. I was also given some blackcurrants and blackberries. I made blackcurrant and apple jelly jam tonight and I’m praying it sets ok! I’m a bit of a cross my fingers and hope for the best kinda girl when it comes to making jams and preserves. I do love using seasonal produce and I have to admit that with the sight of the berries gently cooking on the hob and the spicy aroma of the apple cupcakes baking, I felt quite domestic goddess like for a minute lol!

These cupcakes will be the first of quite a few apple recipes over the next few days! So if you have more apples than you know what to do with, watch this space for ideas. Tomorrow I’m going to try my hand at salted caramel hand apple pies and dried apple slices.

So onto these spiced apple cupcakes. I found the recipe via one of my current obsessions, Sally’s Baking Addiction. I could (ok probably have) spent hours drooling over her beautiful website! I’m so glad I chose this recipe. The cupcakes turned out very moist and light, with just the right amount of spice and nice chunks of apple throughout the sponge. Click here for the recipe.  The only thing I did differently to the original recipe was to use grapeseed oil instead of butter – only because I had just bought some at a very cheap price in the co-op earlier that day!

I used my usual vanilla buttercream recipe and just added maple syrup and cinnamon.

Maple Cinnamon Buttercream

125g soft unsalted butter
200g icing sugar
1/2 tsp vanilla extract
1 tbsp maple syrup
1/2 tsp cinnamon
Splash of milk

Simply beat the butter and icing sugar together until very light and fluffy. Add the maple syrup, cinnamon and milk and beat until very light.

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Toffee Apple Crumble

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It’s officially the start of Autumn! I have to admit, it’s my favourite time of year. As I’ve no doubt said before,  I’m not much of a sun worshipper and I don’t mind the cooler weather.  I like nothing better than wrapping up in warm clothes and heading out for a long walk on a cool day, feeling the leaves that have fallen off the trees crunching below my feet. It’s a great stress reliever!

Around this time of year I start craving hearty, warming foods like stews, hot soups, pies and fruit crumbles.  This toffee apple crumble definitely falls into that category.  I don’t know where the recipe came from.  I wrote it in my recipe a few years ago but didn’t take a note of which book it came from.  I think it might be a Rachel Allen recipe but there’s one thing I am sure of, it’s totally divine and a perfect Autumnal pudding 🙂

Toffee Apple Crumble

Toffee Sauce
125g golden syrup
125g light brown sugar
50g Butter
1tsp vanilla extract
100ml double cream

Crumble
175g Self Raising Flour
Zest 1 Lemon
85g Butter, cubed
85g Light Brown Sugar
50g Ground Almonds

Filling:
25g butter
6 Large eating apples, cored, peeled, quartered and cut into chunks
Preheat the oven 180C. Put all the ingredients for the toffee sauce into a saucepan over a medium heat and boil for 3 minutes, stirring until smooth. Set aside.
Make the crumble topping by placing the flour and lemon zest in a bowl and rub in butter until the mixture is nubbly. Stir in the sugar and ground almonds to the crumble and place in fridge until ready to use.
To make the filling, melt the butter in a frying pan, add the chopped apples and cook gently  for a few minutes until the apples start to soften. Add 125ml of the toffee sauce and continue to simmer for a few minutes longer until the apples are just cooked. Pour the apple mixture in a pie dish and sprinkle over crumble and bake in the preheated oven for 25-30 minutes or until the crumble is light golden and with toffee sauce juices bubbling up the sides. Serve warm with vanilla ice cream and a jug of the remaining warm toffee sauce!

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Bramley Apple & Custard Tea Cake

apple custard cake

Now this is a beautiful cake.  I had been intending to make it ever since my friend Eat, Little Bird (SO much prettiness on this blog! I adore it.) wrote about it back in March 2012.

It is originally a rhubarb custard cake which I also made and was really delicious.

I found some cheap rhubarb in the supermarket (30p!) and I bought it, knowing what I was going to make straightaway.

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I was left wondering why I took so long to make this cake.  It was scrummy!  This cake is a keeper.  You’ll find the recipe for this rhubarb custard tea cake right here.  Be prepared to stay a while on this blog, it’s simply stunning.

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As soon as I had made this cake, as much as I enjoyed it with the rhubarb, I knew I had to try it with a different fruit.  My husband doesn’t like rhubarb and I really wanted him to try this cake because I knew he would love it.  I had some bramley apples in the cupboard so apple cake it was!

bramley apple and custard cake

This cake turned out wonderful.  My husband and I demolished it in one day! I’ll be making another one soon 🙂

Bramley Apple & Custard Tea Cake

200g soft butter
110g caster sugar
2 eggs
1 tsp vanilla extract
185g plain flour
2 tsp baking powder
40g custard powder
1-2 tablespoons milk
3-4 Bramley apples, peeled cored and cut into slices
Demerara sugar for sprinking over the cake

For the custard:
2 tablespoons custard powder
55g caster sugar
250ml milk
20g butter
2 tsp vanilla extract

Grease a 20cm springform cake tin and line the bottom of the tin with baking parchment.

Make the custard. Mix together the custard powder and caster sugar in a saucepan. Whisk in the milk slowly bring to the boil, stirring over a medium heat until the custard thickens. Take the custard off the heat and stir in the butter and vanilla extract. Pour into a bowl, place some clingfilm over the top and leave to cool.

For the cake, sift together the flour, baking powder and custard powder and set aside. Cream together the butter and sugar until very light and fluffy. Add the eggs, one at a time with a tablespoon of the flour mixture to stop the mixture curdling. Add the remaining flour mixture then add 1-2 tablespoons of milk to loosen the batter a little.

Spread half the batter in the cake tin. Spread the cooled custard all over the batter. Drop spoonfuls of the remaining cake batter over the custard, using a small spatula to carefully spread the batter over the custard. Try and make sure that all the custard is covered with batter. Place your apple slices over the top of the cake anyway you like. Sprinkle Demerara sugar all over the cake. Bake for 50-60 minutes or until risen and golden. A skewer inserted in the middle of the cake should come out clean.

The Pink Whisk Challenge – October 2011 – Mini Apple & Caramel Loaves

This month the very lovely Ruth Clements of The Pink Whisk, runner up in the first series of the BBC’s Great British Bake off, set the very first challenge in her new monthly blogging event. Every month Ruth will choose a seasonal ingredient and participants choose a recipe and blog about it. This month’s ingredient was apples. Now I know I’ve posted a fair few apples recipes in the last month, but I just couldn’t resist joining in!

The recipe I chose were these very yummy mini apple and caramel loaves. I found the recipe on a beautiful site called Spoons n Spades. Isn’t this such a gorgeous blog? The photography is stunning!

I couldn’t resist drowning one loaf in custard…

Thank you to Ruth for setting this new challenge! Can’t wait till November’s pick 🙂

This will be the last apple recipe for a while, I promise! Lots of spooky Halloween bakes coming later on this week…

Vanilla Apple Sponge

This cake is a real favourite of mine..it’s a gorgeous light sponge packed with bramley apples. Just perfect for this time of year!

Vanilla Apple Cake

250g unsalted butter
250g caster sugar
250g self-raising flour
1 vanilla pod, seeds removed (I used 1 tsp vanilla bean paste)
4 eggs, beaten
3 small Bramley apples, peeled, cored and cut into wedges
2 tbsp demerara sugar
A quarter of a tsp of ground cinnamon

Preheat oven to 180C/fan 160C/Gas 4.
Grease a 20cm springform round cake tin, and line with baking paper.
Cream the sugar and butter together until the mixture turns light and fluffy. Add the eggs, flour and vanilla seeds then beat together quickly to make a smooth batter.

Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. If the apples seem crowded don’t worry – they will shrink as they cook.

Sprinkle with the demerara sugar and cinnamon and bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.

I love the crunchy cinnamon sugar topping!