Apple Caramel Cake


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A sticky caramel upside down cake that’s great with custard, ice cream or just on it’s own.  What better way to make use of those fresh autumn apples?

I’m fortunate to have a very productive James Grieve apple tree in my garden this year – the fruit is exceptionally good, perfect for both cooking and eating fresh.  This recipe shows off the apples to their maximum potential

Serves 6-8

Ingredients

  • 200g White Sugar
  • 3-4 tbsp Water
  • 3 large Apples, peeled & cored (I used James Grieve)
  • 50g Pecan nuts, chopped
  • 225g Butter
  • 225g Golden Granulated Castor Sugar
  • 4 Eggs
  • 1 tsp Vanilla Extract
  • 225g Self Raising Flour
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Bicarbonate of Soda
  • 3-4 tbsp Milk

Method

  • In a clean pan, add the white sugar and the water.  Heat to melt the sugar and gently form a golden caramel.  Do not burn, and DO NOT STIR!
  • Meanwhile, grease a 23cm springform tin and line with baking parchment.  Stand on a baking tray
  • Once the caramel has formed, pour into the base of the tin.  If you’ve got a good quality tin, it shouldn’t leak everywhere!
  • Cut the apples into wedges and lay about 3/4 of them on to the caramel.  You should get about 2 layers.  Sprinkle the pecans on top
  • Dice the remaining apple and set aside
  • In a mixing bowl, cream the sugar and butter until pale & creamy
  • Add 2 eggs, vanilla and some of the flour and beat in
  • Add remaining eggs, flour, cinnamon and bicarb.  Beat well
  • Add some of the milk to get a thick, but spreadable batter
  • Stir in the remaining apple, and pour into the tin, over the sliced apples
  • Bake in a preheated oven at 170oC Fan, for about 45 minutes, until the cake is fully cooked. NB: Leave the tin standing on the baking tray to catch any caramel leaks
  • Allow to cool a little in the tin before turning out and carefully removing the paper

 

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