Filter Blog By...The Rangemaster Bloggers
Alexandra Dibble Home Economist
Gill Bland of ‘Tales of Pigling Bland’ food and cookery blog
Hayley Gilbert Freelance writer for kitchen magazines, websites and blogs
James McIntosh World award winning cookery writer & demonstrator
Emma Line Brand Manager
Lindsey Payne Training Manager
- Cooker Hoods
- Rangemaster Cookery Theatre
- Range cooker
- Sinks & Taps
Pumpkin Toffee Apple Cake
Posted by Gill Bland Monday, 31st October 2016
We’re finally there. Gone are the teasing summer months when hot, sweltering gorgeous sunny days mix equally and frequently with grey, rainy nothing-type days. Autumn has begun. Cold nights, blue skies, crunchy leaves. This recipe was meant to be for bonfire night but you may notice that I’ve basically thrown the autumn kitchen-sink at it. I has wholemeal for stodgy goodness, pumpkin as a nod to the increasingly pervading PSL flavour, crumble topping because we’re heading towards custard season and toffee apple to keep the 5th Novemberists happy.
You’ll have toffee left over, so you can shove some in your pocket to chomp on the way home from the firework display. Or you could give it to the younger members of the gang. They might get a sugar rush but they won’t be able to say anything because their mouths will be glued up with the treacly sticky goodness!
Note: I put far too much crumble topping on mine, it’s much nicer if you can see the apples
For the topping
- 25g plain flour
- 20g light soft brown sugar
- 10g butter, cold and cubed
For the toffee
- Use the BBC Good Food toffee recipe
- 75g golden syrup
- 75g black treacle
- 150g light soft brown sugar
- 75g butter
- ¼ tsp cream of tartar
For the cake
- 65g caster sugar
- 130g pumpkin puree
- 45g butter
- 1 large egg
- 1 large eggwhite
- 160g wholemeal flour
- 1 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg OR 2 tsp or Van Dotsch Speculaas mix
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch salt if your butter isn’t salted
- 120ml buttermilk OR make up a similar consistency using plain yoghurt and milk
- 2 large apples
- Preheat oven to 180c and prepare an 8inch cake tin
- Rub together the crumble topping mix until it looks like breadcrumbs.
- In a stand mixer soften the butter then add the caster sugar and pumpkin puree and blend well.
- Add the eggs and mix until combined.
- In another bowl combine the flour, baking powder, baking soda, spices and salt.
- Add the flour mixture and the buttermilk to the pumpkin mixture alternating between the two until it is combined.
- Pour the cake mix into the tin.
- Slice the apples into thin slices and arrange, overlapping in a circle covering the top of the cake.
- Sprinkle the crumble over the top and bake for 50mins, checking after 35mins.
- When the cake is done, make the toffee as per the BBC Food instructions. Just before it reaches the required temperature carefully use spoon to pour a little of the toffee mixture over the cake and leave to cool.