We’ve given our Biscoff crunch cake a delicious autumnal twist, adding tart Bramley apples, nutty brown butter and indulgent caramel.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Ingredients
CAKE
100 g unsalted butter, plus extra to grease
135 g light brown sugar
90 g plain flour
45 g cornflour
1 1/2 tsp. baking powder
1 tsp. mixed spice
1 tsp. ground cinnamon
125 g soured cream
1 medium egg, plus 1 egg yolk
1 tsp. vanilla extract
APPLE CRUNCH TOPPING
2 Bramley apples, peeled, cored and sliced into thin wedges
1 tsp. lemon juice
1 tsp. ground cinnamon
50 g walnut halves
397 g Nestlé Carnation caramel
50 g good quality white chocolate, chopped
80 g cornflakes, coarsely crushed
Flaky sea salt
Directions
Step 1Melt the butter in a pan over a medium heat, swirling the pan frequently, until the butter turns golden with brown flecks and smells nutty, about 6-8min. Transfer half the butter to a large bowl, leaving to cool. Add the apples, lemon juice and cinnamon to the pan with the butter, stirring well to coat. Simmer on a low heat, stirring occasionally, until the apples are tender, for about 5min. Set aside.
Step 2Meanwhile, preheat the oven to 190°C (fan 170°C) mark 5. Spread the walnuts on a baking tray and transfer to the oven. Bake for 10min until golden and nutty. Generously grease a 20cm-deep cake tin. In a large bowl, combine the sugar, flours, baking powder and spices. In a separate bowl, combine the reserved brown butter, soured cream, egg, egg yolk and vanilla extract. Make a well in the dry ingredients and whisk in the liquid ingredients. Pour into the cake tin and transfer to the oven. Remove the walnuts and bake the cake for 25min or until lightly golden and the cake has just set. Set aside until warm, but not too hot to touch, about 10min.
Step 3Gently heat the caramel in a pan until warm and looser in texture. Add 200g to the apples with a pinch of salt, stirring together. Poke a few holes into the warm cake and pour all the apple caramel mixture over the surface in an even layer.
Step 4In a large bowl, melt the chocolate in a microwave in 20sec bursts, stirring in between until melted. Add the remaining caramel with a pinch of salt and stir to combine. Add the cornflakes and walnuts and carefully fold through until the cereal and biscuits are coated. Spoon the mixture over the glazed cake in an even layer, pressing down gently to pack in. Sprinkle with a pinch of flaked sea salt. Serve with ice cream or dollops of whipped cream.
GH tip
Have a play with the flavours. Why not try pears instead of apples and pecans in place of walnuts?
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
