|Caramel apple cake, as baked by EJ|
This recipe includes instructions to make the apple puree and a link to the salted caramel sauce recipe.
To make a caramel apple cake you will need:
For the apple purée:
1 large Bramley apple
2tbs caster sugar
For the cake:
150g caster sugar
175g self raising flour
1 1/2 tsp baking powder
4 tbs bramley apple sauce
4tbs salted caramel sauce
For the icing:
3tbs salted caramel sauce
10tbs icing sugar
1tsp hot water
1tbs brown sugar
To make the apple purée:
Peel, core and slice the Bramley apple. Heat the sliced apple, sugar and water in a pan until the apple breaks down into a sauce. Leave to cool a little before blending into a purée.
To make the cake:
Line an 18cm round cake tin and pre-heat the oven to 160C (fan)
Make the salted caramel sauce using this recipe and set to one side until needed.
Measure the eggs, butter, caster sugar, self-raising flour, cinnamon and baking powder into a mixing bowl and beat with an electric mixer until combined. Spoon in the Bramley apple sauce and salted caramel sauce and stir through until the mixture is even.
Pour into the prepared cake tin and bake for 1hr 25 minutes until risen, golden and cooked through. The top of the cake will be a deep golden colour, don't be tempted to remove the cake too early, but if the top appears to be getting a little too brown you can carefully cover it with tin foil for the remainder of the bake.
Leave to stand for a couple of minutes before removing from the cake tin and place on a wire rack to cool.
To make the icing:
Heat the salted caramel sauce, hot water and icing sugar in a pan over a low heat, stirring to combine, add the butter and cinnamon and stir quickly into the icing mixture.
Pour the icing over the cake and sprinkle with the brown sugar.
Once the icing sets, the cake is ready to enjoy!