This lovely apple cake is great for dessert, or having friends round as a tea cake.
Usually with this apple cake, you fill your cake tin halfway with your cake mix, then layer your sliced apples in the middle and add in the rest of your cake mix, so the apples bake in the middle of the cake which is quite good, but for this version, I layered the apple slices on top of the cake and drizzled it with a caramel sauce, which resulted in a crispy top with caramel apples.
100g butter, melted
1 cup caster sugar
1 1/2 cups self raising flour
1 teaspoon ground cinnamon
1 large granny smith apple
Preheat oven to 170 degrees ‘C.
Combine the butter with the sugar, then add the eggs one at a time, whisking after each addition. Sift the flour over and add the spices with a large pinch of salt. Stir until just combined (overmixing = tough cakes!)
Peel, core and slice the apple. Line a cake tin and pour in half of your cake mix and layer the apple slices. Add the rest of your cake mix and bake for about 40 minutes or until golden brown and top of cake springs back at touch.
Pour all of cake mixture into cake tin. Layer apple slices on top of cake.
Drizzle over a caramel sauce (1/2 cup of cream, 3 tablespoons of butter and 1/2 cup of brown sugar, heated in a saucepan until thickened) on the apples
Bake until top is golden and crisp (bottom of cake will still be moist.)
Enjoy with friends and a cup of tea! 🙂 This cake is also lovely, slightly warmed with a scoop of vanilla ice-cream.