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This is a lovely easy to make cake. Use a good quality eating apple for best results. I baked this for dessert on Saturday and my husband loved it. He might have had thirds if there had been any left.

Apple Caramel Cake

For the Apples
  • 4 apples, peeled, cored and sliced
  • 50g caster sugar
  • 30g salted butter
For the Cake
  • 4 eggs, separated
  • 120g caster sugar
  • 125g unsalted butter
  • 1 tsp vanilla essence
  • 115g plain flour
  • Pinch of salt
  • 500ml whole milk, at room temperature
  1. To make the caramel apples, place the apples with the sugar in a frying pan and cook until the apples have caramelized. Stir in the butter and then set aside.
  2. Preheat the oven to 160C/140C fan. Grease a 24cm cake tin with butter and line the bottom with parchment paper. Do not use a loose-bottomed tin, as the batter is quite liquid and will leak.
  3. In a bowl beat the egg yolks with the sugar until the mixture is fluffy and pale. Melt the butter in a microwave and beat into the eggs. Add the vanilla essence.
  4. Stir in the flour and salt and beat until smooth. Pour in the milk a little at a time and beat until smooth and incorporated.
  5. Beat the egg whites until stiff. Using a large balloon whisk, fold the egg whites into the batter.
  6. Arrange the apple slices in overlapping circles into the bottom of the cake tin, keeping aside 3 – 4 slices for decoration.
  7. Pour the batter over the apples. Smooth the surface and bake in the preheated oven for 50 – 55 minutes.
  8. The cake should have a slight wobble when it comes out of the oven. Leave to cool in the tin and then refrigerate for 2 hours before turning it out.
  9. Decorate using the remaining apple slices.

Tip: If you like, pour some extra caramel sauce over the cake before serving.

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