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)
- Line 3 x 8 inch tins and preheat oven to 180º (160º fan oven).
- Mix flour, baking powder, bicarbonate and spice in one bowl and put to one side.
- Cream butter and sugar, then gradually add eggs, then fold in flour mixture until combined.
- Finally add the apple sauce until just combined.
- Pour mixture into your 3 tins and pop in the oven for about 40 minutes.
- 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.
- 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…!