Apple Caramel Cake

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.