Caramel apple cake


Caramel apple cake



SERVES 10
125g (4½oz) unsalted butter, softened, plus extra for buttering
397g (14oz) tin of Carnation Caramel
2 medium free-range eggs
225g (8oz) self-raising flour, sifted
2 tsp baking powder
2 tsp ground cinnamon
300g (10½oz) Bramley apples, peeled, cored and diced
2 tbsp essential Waitrose Semiskimmed
Milk
1 tbsp demerara sugar
1 Preheat the oven to 150ºC/Gas Mark 3. Place the butter with 225g (8oz) of
the caramel in a large bowl and beat with an electric whisk until combined well. Whisk the eggs each time.
2 Sift over the flour, baking powder and cinnamon. Fold together, then gently
stir in the apple and the milk.
3 Lightly butter and base-line a 20cm (8in) springform cake tin. Spoon in the
cake mix, smooth the top and scatter with the demerara sugar. Bake for
1 hour, or until risen and lightly golden on top.
4 Remove the cake from the tin and place on a serving plate. Warm the rest
of the caramel in a small saucepan over a low heat until pourable, then drizzle
over the top of the cake. Serve, cut into wedges, with a dollop of whipped cream or a scoop of ice cream.

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