Apple Caramel Cake
- 125g / 4.37oz Butter
- 397g / 13.23oz Caramel
- 2 Eggs
- 225g / 7.91oz Self Rasing Flour
- 2tsp Baking Powder
- 2tsp Ground Cinnamon
- 300g / 10.9oz Bramley Apples (Peeled, cored & diced)
- 2tbsp Milk1tbsp Demerara Sugar
Preheat oven to 150℃. In a mixing bowl add butter with 225g / 7.9oz of caramel and beat till combined, then add eggs.
Sieve over the flour, baking powder and the cinnamon. Fold together, then gently stir in the apples and milk.
Line a tin with butter or greaseproof paper and spoon in the mixture, and smooth the top. Scatter with the Demerara Sugar and then bake for 1 hour.
Remove the cake from the tin and place on a serving plate. Warm the rest of the caramel in a saucepan over a low heat until pourable. Drizzle the caramel over the cake
Best served with clotted cream.