|Caramel apple cake|
|Warm cake with vanilla ice cream. YUM|
I can't actually claim full responsibility for this recipe, as I adapted it from one of Waitrose's (the madre was doing the shopping, obvs not yours truly.) If you can, remember to take your eggs and butter out of the fridge to soften well in advance - if not, here's how to soften your butter in a matter of minutes!
125g unsalted butter, softened
397g can caramel (I used Kate's Kitchen but you could also use Carnation)
225g self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
300g Bramley (cooking) apples - I used 2 big ones
2 tbsp milk
1 tbsp demerara sugar
|cheeky bit of caramel running down there|
1. Preheat the oven to 180C and grease and line a 20cm round springform tin (preferably with high sides otherwise your cake may have a slight muffin top like mine!) with greaseproof paper. Peel, core and chop the apples into little chunks.
|my apple chunks|
|delightfully golden with a sugary crust, warm from the oven|