Salted Caramel Apple Cake
Autumn is well and truly here. The apples on my trees are smaller this year, probably from the lack of sunshine this summer, but the harvest is still abundant. These apples are called discovery and are renowned for their rosy pink tinged flesh. Great for eating, their flavour is sweet with a slight acidity. The only problem is they don't keep well, which is why they are not commercial apples. This makes them precious but also means you must cook and store, so I am constantly looking for good apple recipes as my freezer heaves with pink apple sauce. This cake is a real treat with jewel-like apples sitting proud atop a deep sugared sponge. I recommend eating it still warm with a nice scoop of vanilla ice cream or whipped cream.
- 3 ozs (85g) cold butter (for top of cake)
- 4 ozs (115g) butter (softened, for cake mix)
- 1½ cups (330g) packed dark brown sugar
- 1 tsp sea salt
- 5 apples- cored, peeled, each cut into 8 wedges
- 1½ cups (200g) flour
- 1 tbsp spice (combination of nutmeg and cinnamon or all spice)
- 2 tsp baking powder
- ¼ tsp. salt
- 2 eggs
- 1 tsp vanilla
- ½ cup (120ml) whipping cream
- 1. Pre-heat the oven to 180ºC.
- 2. Generously butter a round tin (approx. 9x9 inch) with approx. 2 oz (56g) of cold butter and sprinkle with ½ cup (110g) dark brown sugar and the sea salt. (It seems like a lot of butter but this will caramelize with the apples)
- 3. Heat the remaining 1 oz (28g) cold butter in a large skillet over a medium heat. Add the apples and sauté for about 13mins, until soft.
- 4. In a large mixing bowl- combine the flour, spices, baking powder, and salt.
- 5. In a separate bowl cream the 4 oz (115g) softened butter and the remaining dark brown sugar and then whisk in the eggs, whipping cream and vanilla.
- 6. Fold in the dry ingredients until combined- be careful not to over mix.
- 7. Fan the apple wedges over the bottom of the prepared tin (remember the bottom of your tin will become the top of your cake). Scrape the batter on top of the apples.
- 8. Bake in the oven for 40- 45 minutes or until a skewer inserted into the middle comes out clean.
- 9. Remove from the oven and allow to cool for 15mins. Then carefully run a knife around the edge of the pan and remove the cake from the tin. Place on a wire rack to cool completely. Serve warm or at room temperature with dollop of whipped cream or vanilla ice cream. Enjoy!
Let me know if you make this and how you get on #consideredbyhj
Considered by Helen James is available at selected stores
Products used: Hudson Dinner Plate3540133 3 pack Tea Towel3511144