[Shared by Coombe Mill]
When a friend brings a bag of autumn windfalls what’s a girl to do? Bake of course! I love to experiment so here was the perfect opportunity. I have adapted my favourite yogurt cake recipe for this one. It is ideal as treat for the kids which are packed with goodness or served warm with my special sweet apple coulis and ice cream as a family pudding or add a dash of liquor to the coulis, dust the warm cakes with icing sugar and serve with clotted cream for the perfect dinner party dessert.
Choose your cup size and then measure everything with the same cup. I use a 125ml measuring cup from my bread maker but any cup or small yogurt pot will do.
- 2 cups of Self Raising wholemeal flour
- 1 cup of white self raising flour
- 2 cups of granulated sugar
- 1 cup of sunflower oil
- 1 cup of plain low fat yogurt
- 1 large egg
- 1 large cooking apple peeled and grated
- 1 – 2 teaspoons of cinnamon
- 1/2 a cooking apple in small chunks
Place all ingredients except the apple chunks in a food processor and mix thoroughly.
Divide mixture into greased bun tins, mine filled 3 tins (36 buns).
Place a small apple chunk in the centre of each.
Cook in a hot oven about 200 degrees for approximately 15 minutes.
Remove and allow a few minutes to cool before turning out.
The Apple Coulis
- 100ml of water
- 125g granulated sugar
- Remaining two thirds of the large cooking apple left from making the cakes roughly chopped and skinned
- 40g butter
- A tablespoon of golden syrup
- 1/4 teaspoon cinnamon and a desert spoon of Amaretto if desired
Place the chopped apple and sugar in a saucepan with the water and boil steadily for 2 minutes. Add the butter and continue to boil stirring gently for a further 3 minutes or until the sauce thickens to a toffee colour. Remove from the heat and stir in the syrup and liquor and or cinnamon if required.
This is so quick and simple to make whilst the cakes are cooking in the oven or cooling in the tin. Then simply serve together.
This can be prepared in advance for a dinner party including the sauce. Simply warm the cake in the oven and sauce on the hob or both in the microwave just before serving. The quantity of coulis is sufficient for around 12 little cakes.
The apple and cinnamon combination has a festive feel to it so Clio added her touch my making some Christmas iced decorations for the children’s cakes which they enjoyed in their school packed lunches.