This Caramelised Apple Cake is my second favourite cake. I have made it a few times now, so I am confident that it is delicious, moist and hard to get wrong! To get the caramelised effect you sprinkle sugar on the bottom of a cake tin, top with sliced apples and then the cake mixture. It’s a lovely touch and looks super pretty. We all love it!
Allow about 15 minutes to prepare the cake and 50 minutes to bake it. And make sure you have greaseproof paper. Serve with ice cream. And tea!
Caramelised Apple Cake (serves 12)
5 medium apples
Juice of ½ a lemon
275g (9oz) light brown sugar
5 medium eggs
100g (3½oz) butter, melted
Pinch of salt
1 tsp vanilla extract
215g (7½oz) plain flour
¾ tsp baking powder
100g (3½oz) ground almonds
Preheat oven to gas 4, 180°C, fan 160°C. Grease a cake tin and line the base and sides with nonstick baking/greaseproof paper. Peel, halve and core the apples and slice (as in the above picture). Sprinkle with the lemon juice and 50g (2oz) of the sugar and set aside.
Scatter a further 50g (2oz) of sugar over the base of the tin. Cover with a layer of apple slices, overlapping them slightly so they sit in concentric circles.
Beat the eggs, melted butter, remaining sugar, salt and vanilla extract together until combined. Add the flour and baking powder, followed by the ground almonds. Add the remaining apple slices (chopped smaller if you like), including any liquid, and fold together quickly. Pour into the tin and bake for 50 minutes, until the cake has risen and is golden brown. (At around 30 minutes into the baking time, check the cake. If the top is golden brown by that point, cover with a layer of foil for the remainder of the baking time.)
Carefully turn out onto a serving plate so that the base is uppermost. Eat!!
Recipe from Tesco