This light and airy cake is full of the flavours of Autumn, with a base of soft, caramelised apples and a sweet caramel top studded with warming ginger and crunchy walnuts. A beautiful teatime treat for cosy autumn days.
Layers of flavour.
Sliced apples sit on a a base of melted butter and sugar to form the first layer of this delicious cake.
The smooth batter is then poured over and baked to form the light and airy cake layer.
Once cooled, it is topped with deliciously smooth caramel, crunchy walnuts and fiery stem ginger for a beautifully simple teatime cake that's sure to please.
Apple & Caramel Cake
Prep time: 25 minutes. Bake time: 50 minutes.
Difficulty: Everyday Bake.
INGREDIENTS
For the apple layer:
30g butter
30g soft brown sugar
4 large dessert apples (I like Braeburn)
For the cake:
155 ml milk
185g Greek yoghurt
120 ml olive oil
2 eggs
125g soft brown sugar
300g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp mixed spice
For the topping:
150g salted caramel
2-3 pieces of stem ginger in syrup
30g walnuts
Method
1: Preheat your oven to 175°C (165°C if using a fan oven).
2: Prepare the apple layer by melting the butter and sugar together in a small saucepan. Mix well, and spread over the base of a large baking dish.
3: Core the apples, and cut them into thin slices. Layer across the bottom of the dish on top of the butter mix. Set aside.
4: To make the cake layer, sift together the flour, baking powder, bicarbonate of soda and mixed spice into a large bowl.
5: In another bowl or large jug, whisk the eggs, milk, yoghurt, olive oil and sugar. Pour the mixture into the bowl with the flour and stir to combine until no flour pockets remain.
6: Pour the cake batter over the apples and spread to create an even layer.
7: Bake for 45 - 50 minutes, until a skewer inserted comes out clean.
8: Remove from the oven and leave to cool on a wire rack.
9: Place the walnuts on a baking tray in the oven and switch it off. The residual heat will be enough to lightly toast them. Remove after about 10 minutes.
10: Gently heat the caramel in a small saucepan, before spreading over the top of the cooled cake.
11: Slice the stem ginger and toasted walnuts and arrange on the top.
