Heavy with sweet apples and creamy caramel, this scrumptious cake is just the thing to use up the glut of orchard apples that a good cropping year provides.
- Yield: 8 to 10 Servings
For the Cake
- 4 medium eating apples, such as Cox’s or Russets
- 125 g dark soft brown sugar
- 175 g self-raising flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- 175 g golden caster sugar
- 175 g unsalted butter, cut into small pieces and softened
- 3 eggs
For the Filling
- 1 quantity Caramel cream
How to Make It
- Preheat the oven to 180°C/Gas mark 4. Core, peel and quarter the apples. Slice each quarter into 4 or 5 thin slices. Place the brown sugar in a bowl, add the apple slices and toss until well covered. Starting from the outside and working inwards, arrange the apples over the base of each prepared tin, finishing with a ring in the centre.
- Sift the flour, baking powder and salt into a large mixing bowl and mix thoroughly. Add the caster sugar, butter and eggs. Using either a wooden spoon or a hand-held electric whisk, beat together for a couple of minutes until the mixture is light, creamy and well blended.
- Divide the mixture equally between the apple-lined tins, spreading it out evenly with the back of the spoon. Bake the cakes in the oven for about 25 minutes or until lightly golden and they spring back into shape when gently touched with a finger.
- Leave the cakes in the tins for 10 minutes, before carefully turning out and placing on a wire rack. Remove the parchment to reveal the rich brown caramelised apples.
- When completely cold, sandwich the two cakes together with a generous layer of caramel cream. This cake is best eaten within a couple of days.