Caramel apple cake

This week it is decidedly nippy and, therefore, cake weather! This caramel apple cake is a lovely light but rich cake, if such a thing is possible, and is perfect to have with a nice cup of tea on a cold afternoon. I know, because I did after we’d taken the photo!

To make the cake:

  • 500g Flour
  • 2tsp baking Powder
  • 1tsp bicarbonate of soda
  • 2tsp cinnamon
  • 1tsp ground all spice
  • 1tsp ground cloves
  • 300g butter (room temp)
  • 500g caster sugar
  • 2 large eggs
  • 500g apple sauce (2 small shop bought jars if you must, or homemade)
  1. Line 3 x 8 inch tins and preheat oven to 180º (160º fan oven).
  2. Mix flour, baking powder, bicarbonate and spice in one bowl and put to one side.
  3. Cream butter and sugar, then gradually add eggs, then fold in flour mixture until combined.
  4. Finally add the apple sauce until just combined.
  5. Pour mixture into your 3 tins and pop in the oven for about 40 minutes.
  6. Remove from oven and allow to cool completely before decorating.

Cream cheese frosting

  • 120g cream cheese (I used Philadelphia, but a low fat option can be used)
  • 120g butter (room temperature)
  • 250g Icing sugar (more or less can be added depending on how sweet you want it)
  • 1tsp vanilla extract

Combine all in a bowl using an electric mixture until smooth.

Caramel sauce

  • 120g light brown sugar
  • 120g butter
  • 100ml full cream milk or double cream

Melt the sugar and butter in a sauce pan for about 5 minutes, being careful not to burn the sauce, then stir in milk or cream and stir until a smooth consistency is achieved, about 2 minutes.

Finally, layer your cake with the frosting then cover completely (as I have done) or you could add more frosting between layers and just cover the top of the cake. Now comes the best bit… pour over the caramel sauce! Yum yum…!

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