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
- 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.
- 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.
- 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.
- 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.
- Beat the egg whites until stiff. Using a large balloon whisk, fold the egg whites into the batter.
- Arrange the apple slices in overlapping circles into the bottom of the cake tin, keeping aside 3 – 4 slices for decoration.
- Pour the batter over the apples. Smooth the surface and bake in the preheated oven for 50 – 55 minutes.
- 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.
- Decorate using the remaining apple slices.
Tip: If you like, pour some extra caramel sauce over the cake before serving.