Caramel Apple Cake

by Claire Thomson, featured in Home Cookery Year

Published by Quadrille

Introduction

This is a simple cake, which in my eyes makes it a great cake, one that anyone can make. Choose an interesting variety of apple if you can. With it being autumn, this shouldn't be all that difficult. I especially love russet apples, to eat and also to use in cakes and desserts. Russets, with their matt yellow and golden-brown colour and almost sandpapery skin, are the ugly duckling of the apple world, until you bite into one. With a firm, dry texture, they are less juicy, although definitely more crunchy, and the chomp of a russet apple can be heard from a mile off. Russet apples have the best flavour of all, fragrant like a pear, slightly nutty, and beautifully sweet. Baked here in the toffee and caramel sauce, the apples turn fudgy and glossy when up-ended as the topping to this cake.

As featured in

Home Cookery Year

Image of Claire Thomson's Caramel Apple Cake — Photo by Sam Folan

Ingredients

Serves: 8-10

Metric Cups

100 grams unsalted butter
160 grams soft light brown sugar
175 grams plain flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
big pinch of salt
3 large eating apples (such as russet): 1 coarsely grated (shredded); 2 peeled, cored and cut into 8 wedges
3 eggs
200 grams caster sugar
150 millilitres sunflower oil
creme fraiche or cream or ice cream, to serve

3½ ounces unsalted butter
5¾ ounces soft light brown sugar
6 ounces all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
big pinch of salt
3 large eating apples (such as russet): 1 coarsely grated (shredded); 2 peeled, cored and cut into 8 wedges
3 eggs
7 ounces superfine sugar
5 fluid ounces vegetable oil
creme fraiche or cream or ice cream, to serve

Method

Caramel Apple Cake is a guest recipe by Claire Thomson so we are not able to answer questions regarding this recipe

Preheat the oven to 180℃/160℃ fan/350℉/Gas Mark 4. Line an approximately 25cm (10in) cake tin with baking paper.
Put the butter and the brown sugar in the prepared cake tin in the oven for 5 minutes to melt and combine. Remove from the oven and give the mixture a gentle stir to distribute.
In a large mixing bowl add the flour, ginger, cinnamon, baking powder and salt. Set aside.
Arrange the apple slices attractively on the bottom of the pan in the buttery, sugary syrup.
In a jug, whisk together the eggs, caster sugar, grated apple and sunflower oil, then mix this into the dry ingredients in the bowl, stirring well to combine. Pour the batter over the apples in the cake tin, then bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Place the tin on a wire rack to cool the cake for at least 10 minutes, then invert the cake onto a serving plate. Serve warm or at room temperature.

Preheat the oven to 180℃/160℃ fan/350℉/Gas Mark 4. Line an approximately 25cm (10in) cake tin with baking paper.
Put the butter and the brown sugar in the prepared cake tin in the oven for 5 minutes to melt and combine. Remove from the oven and give the mixture a gentle stir to distribute.
In a large mixing bowl add the flour, ginger, cinnamon, baking powder and salt. Set aside.
Arrange the apple slices attractively on the bottom of the pan in the buttery, sugary syrup.
In a jug, whisk together the eggs, superfine sugar, grated apple and vegetable oil, then mix this into the dry ingredients in the bowl, stirring well to combine. Pour the batter over the apples in the cake tin, then bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Place the tin on a wire rack to cool the cake for at least 10 minutes, then invert the cake onto a serving plate. Serve warm or at room temperature.