This recipe came about after a request to bake a colleague an ‘appley, cinnamony, moist cake’. Another colleague kindly provided some delicious apples and, a broken electric whisk and 3 hours later, I arrived at a fairly handsome cake.
The office were delighted and I even managed to persuade a confirmed ‘apple cake hater’ (yes they do exist) that he can’t rule out all apple cakes.
3 medium size apples, very thinly sliced
225g butter, softened
225g caster sugar
275g plain flour
1tsp baking powder
50 ml milk
½ teaspoon cinnamon
200g brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla extract
Start with the caramel. Melt the butter in a heavy pan and once melted, add the sugar and spices. Cook over a medium heat until thickened slightly. Leave to one side to cool a little and then pour into a greased and lined baking tray. Lining the tin with baking parchment makes turning out the cake a doddle.
Now beat together the butter and sugar until light and fluffy, slowly add the eggs and milk, followed by sifted flour, baking powder and cinnamon.
Neatly place the think slices of apple onto the caramel in the base of the tim. Once ready, carefully pour the cake mixture on top, taking care not to move the apple slices.
Bake for approx. 45 minutes at 180 degrees. This is a fairly wet mix so keep an eye on it and adjust the heat accordingly. After 40 minutes check the cake with a skewer and once it comes out clean, remove from the oven.
Leave the cake to cool for exactly 10 minutes before turning out onto a serving plate. Don’t turn this out onto a cooling rack or you’l loose all of the lovely caramel!