Syv's Autumn Cakes

Finally, Autumn has arrived! After a long hot Summer we can now enjoy the rainy days with a nice cup of tea and a good book. During this season I always make my Autumn cakes. They used to be cupcakes, but after six years I have finally bought the Autumn leaf cake tin I wanted to make these with. To celebrate the Equinox I will share the recipe so that you can make them too!

  • 175gr Light Brown Sugar
  • 175gr Flour
  • 175gr Butter (room temp)
  • 3 Eggs (room temp)
  • 1 tsp Mix for Spiced Cookies
  • 1 tsp Maple Syrup
  • Pinch of Salt
If you don't have access to the spice mix I will include one of many recipes down here. 
  • 30gr Cinnamon
  • 10gr Clove
  • 10gr Nutmeg
  • 5gr White Pepper
  • 5gr Aniseed
  • 5gr Coriander Seed
Stamp the spices well, sieve through a fine sieve, stamp the coarse pieces again, sieve again, keep them in a pot in a dark & dry area. Also, you can use self-rising or normal flour for the cakes. I noticed that when I bake them with normal flour they are dense, but perfect for tea dipping. However, if you like your cakes fluffy I recommend using self-rising flour. I cut the ends off to level them if I want to present them nicely.

Making the cakes:
  1. Preheat the oven at 175°C.
  2. Mix the butter with the sugar. You can do this with a spoon or a mixer. Since I mix with intent I do it with a wooden spoon because my planetary mixer mixes counterclockwise.
  3. When the butter and sugar are mixed enough add one egg and mix until the egg is taken in the batter. Repeat this process with each egg.
  4. Get a fine sieve and put a quarter to half of the flour in there. Mix. Do this again, but also add the maple syrup & mixed spices. Don't over beat!
  5. Put the batter in whatever (cup)cake tin you use. If you use small sections like my leaf tin I'd recommend using an ice cream scoop to get the batter in easier.
  6. Put the tin in the oven for 12 minutes (check if they're done by poking them with a skewer).
Et violà, your Autumn cakes are done!