Today Sonny was too unwell for nursery. He still has a terrible cough and whenever he sneezes the world falls out of his nose. Seeing him disappointed that he couldn’t go today made me think of ways to make staying at home with me more bareable. I firstly suggested painting but then remembered that green patch in our cream carpets from last time.
So I promised we would bake and set to Pinterest for some autumnal ideas.
Unless the recipe says ‘easy’ it’s completely dismissed as I am utterly useless at cakes. When Harbor was little I would bake daily. Which meant crying daily. I just couldn’t master it.
250g Plain flour
2tsp Baking powder
1tsp Ground cinnamon
100g Light muscovado sugar
2 Large eggs
4 Eating apples
2tbsp Light Muscovado sugar
Icing sugar to dust.
Sift the four, baking powder and cinnamon into a large bowl. Add the butter, sugar, milk and eggs and slowly whisk with an electric whisk or mixer until well combined. Pour into the tin. Heat the oven to 190C, gas 5.
Peel and core the apples and cut each one into about 8 wedges. Arrange on top of the cake then add the blackberries, pushing them into the batter a little. Dot over the butter for the topping, sprinkle over the sugar.
Bake the cake for 45-55 minutes or until a skewer comes out clean. Allow to cool in the tin. Dust with icing sugar.