Season of toffee, fruit and cinnamon… There’s something about falling leaves and dark evenings that makes me want to cook, to create a sticky, spicy aroma that fills the house and warming food that fills the stomach.
DH doesn’t really like cake, but he does eat cheesecake so when I found a this recipe for Toffee Apple Cheesecake I couldn’t resist. It’s a fairly standard baked cheesecake (ginger biscuit base, ricotta, cream cheese, egg sugar etc on top) but with a layer of cinnamon-scented caramelised apples hidden in the middle, plus a few on top for aesthetic reasons.
The Jam and I also made some banana cupcakes (based on a recipe from The Hummingbird Bakery’s Cake Days). We topped the large ones with chocolate fudge buttercream, almond flakes and chocolate sprinkles but left most of the little ‘uns plain so we can eat them for breakfast with blueberries.