TCIF – Caramel Apple Cake

Mimi ON Nov 12, 2010 AT 11:30 am

Caramel Apple Cake

Caramel Apple Cake

By Sarah Adams

As the colder weather is setting in my thoughts turn to warm cakes that can be served as a delicious pudding. Although you will probably find it very hard to resist a slice once it has cooled down from the oven… I know I did! That’s the beauty of this cake; it works on every level, treat, pudding and sly indulgence!  

Ingredients: For the Apples

350g granny smith apples, peeled and roughly chopped into cubes
zest of half a lemon
1/4 teaspoon cinnamon
20g butter
40g muscovado

Preparation:
Place all of the ingredients into a pan (except the apples) and heat to melt the butter and stir everything together.

Add the apples and stir to coat them all in the pan mixture. Now turn the heat down low and cook until the apples are nearly cooked but definitely still holding their shape.

Set aside until ready to use.

Caramel Apple Cake - cut up and serve

Caramel Apple Cake - cut up and serve

Ingredients: For the Cake
You will need 1 A4 size shallow tin 

Pro Tip: The butter must be really soft or it will not mix into the cake batter sufficiently

115g self raising flour
110g caster sugar
1/4 teaspoon baking powder
110g soft butter
30g milk
2 large eggs
1/4 teaspoon cinnamon

Preparation:
Pre-heat the oven to gas4 / 180˚C and line your tin with parchment.

Place all of the dry ingredients into a mixing bowl and stir together well.

Blend the eggs and milk together and add the butter and 1/3 of the egg mix.

Beat this in, add the next 1/3 of egg mix and then beat in and finish with the final amount.

Now take the cooled apples and stir them through gently.

Pour into the tin and cook for 40-45 mins or until nice and golden on top and cooked in the centre.

Pro Tip: Make sure this cake is cooked before you take it out if you are on sure give it another 5 minutes.

Sarah Adams © 2010

Click here for Sarah’s last TCIF recipe: Sticky Ginger Cake

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