There are a great many food pairings...lamb and mint, chocolate and peanut butter, sage and onion...but one of my favourites is apple and cinnamon.
Even as the weather gets warmer and the sun stays out longer I can often find myself longing for a bowl of apple crumble and custard so I created this slightly more weather appropriate incarnation to satisfy my cravings. I urge you to try them out, the cinnamon is so delicious when you get to middle and discover the surprise apple sauce. Plus...oats are good for you aren't they?
So make these. Put the kettle on. Pour yourself a coffee. Enjoy.
For the sponge:
200g Caster Sugar
4 medium eggs
200g Self Raising Flour
1 tsp Cinnamon
Splash of Whole Milk
For the icing:
120g Unsalted Butter
400g Icing Sugar
2 tbsp Cream Cheese
For the oats:
Golden Caster Sugar
Preheat the oven to 175 degree C
Mix in the flour and cinnamon in. Add a splash of whole milk (semi skimmed will do but we're being indulgent). The milk improves the texture of the cakes and also spreads the mix just a little further.
Fill the muffin cases about two thirds full and put in the oven for 20-22 minutes.
Put on a cooling tray and cut a whole in the top of each cake. Using a teaspoon, fill each whole with apple sauce until level with the top.
For the icing, beat the butter then add the icing sugar a bit at a time until it's all mixed in. It will look very stiff, so then add the cream cheese. The final mix will be stiff but easy to pipe.
If you want to pipe it on, fill the bag and pipe away. If not, spread the icing on using a palette knife.
Finally, for the crumble topping, using your fingers rub together the butter, sugar and flour until your create a mix that looks like bread crumbs then add in the oats. I also added an extra dusting of cinnamon to my crumble mix.
Lightly sprinkle the crumble mix over the icing until you have two magical desserts combined...custard optional. Coffee essential.