It feels like forever since I joined in with the Secret Recipe Club. The summer holiday now seems like a distant happy memory but I have to admit its rather lovely to be getting back into my autumn baking.
For this month’s post, I was paired up with Margaret from Tea and Scones blog. Margaret has been blogging for 9 years now and has thousands of recipes and food posts on her blog. There’s plenty of scones and baking posts on her blog as the name would suggest but so many other delicious food ideas too – You will be sucked into reading her blog for a long time!
I’ve had a rare home day today with the 2 youngest girls while Mr C & Millie went to a synchro competition in Yorkshire. Being without a car for the day meant I had to choose my recipe wisely, using ingredients I already had in. I’m so pleased that I stuck extra apples in the shopping basket earlier in the week as it meant I could make this divine Apple Cinnamon Streusel Bundt cake. I could tell it was a good bake as Tara couldn’t keep her fingers away,
The extra streusel meant I couldn’t tip the bundt upside down when it came out of the tin (or is that the right way up?) but if anything that added to this cake’s rustic appeal. I made sure that the apples were chopped thinly – I didn’t want huge, hard chunks of apple to be uncooked. I added a generous helping of caramel sauce that we brought back from France as suggested by Margaret and it really worked.
As you will see from the picture above, the lure of the pouring caramel was just too much for some little people to resist! Such a pity the pic is dark but it does make me smile.