Sticky Apple and Caramel Cake
I love apples! Last week I was having friends over for dinner and I realised I was one apple short for the apple salsa. I asked Johnny to bring some apples with him, he brought 20 apples… I needed one…
A few days later he was in my house again, and he couldn’t believe the rate at which, I had gone through 20 apples.
You see as much as I love snacking on them, I also love to bake and cook with them too!
Today I made this sticky caramel and apple cake and I knew I had to share it.
So let’s get stuck in! (I said that in my head, then laughed because it was so ‘punny’… then I wrote it … and giggled again… I think I may have spent too long in the kitchen with just myself to find funny today…haha)
Anyway…. Here is the recipe for this yummy, sticky, goodness!
175g butter (softened)
50g caster sugar
125g soft brown sugar
1 tsp vanilla
1/2 tsp cinnamon
225g self raising flour
2 eating apples
4 tbsp natural yogurt
200g packet of soft dairy fudge, 6 tbsp double cream, 3 tbsp icing sugar, handful of pecans (for glaze and decoration)
Preheat your oven to 180 degrees Celsius (160 for fan oven)
Line an 8” loaf tin with baking paper (make sure the paper comes up the side of your tin, you will find this useful when you remove the cake from the tin at the end)..
Cream your butter and sugars together
mix in your eggs, vanilla and 2 tbsp of your flour
mix in the rest of your flour, cinnamon and natural yogurt.
peel, core and chop your apples into small chunks
fold in the apple chunks to your cake batter.
pour your mix into the prepared loaf tin and gently spread evenly.
Place in the oven for 45-50 minutes, or until a sharp knife inserted into the center of your cake comes out clean.
Now prepare your glaze.
Put 200g of soft dairy fudge and 6 tbsp of double cream in a heavy bottom saucepan, place over a medium to low heat, stirring until all of the fudge is melted and you have a delicious caramel sauce.
Once your cake has cooked, remove it from the oven and allow it to cool in the tin for about 10-15 minutes.
now pour 2/3 of your caramel sauce over the cake (still in the tin)
Add 3 tbsp of icing sugar to the remaining caramel. It should be a little thicker and lighter in colour.
Drizzle the new, lighter, thicker caramel over your cake to create a cool design.
Pull the cake by the baking paper, out of the tin and onto a serving plate.
Finally, sprinkle with pecans and serve!!
This cake is amazing served warm straight out of the oven, however it will also keep in an airtight container for around 3 days (However, I doubt it will make it past one day… its too yummy!)
So on that day, when you find yourself with 20 apples in your fruit bowl, you will know what to do!
I hope you enjoy baking and eating you Sticky, caramel and apple cake!