I have been rather lazy recently......wanting to update my posts but just not getting sorted and getting down to it!! I am blaming it on the recent cold snap - I'm a Leo - so I need sun, sun, sun....so the recent cold spell has left me feeling pretty despondent!! Still there have been moments of joy.....seeing Snow Patrol on a rather snowy night in Birmingham in early February was brilliant! I am also lucky to have a lovely family who appreciates all my baking efforts and this caramel apple cake was definitely one that was a lovely treat on a cold evening and boy did it taste good!! A moist sponge with lots of apple pieces, enrobed in caramel = heaven!!
3 cups plain flour
2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup sunflower oil
2 teaspoons vanilla
3 cups apples finely chopped
1 cup chopped nuts (optional)
1 cup dark brown sugar
6 tablespoons butter
1 teaspoon vanilla
2 tablespoons cream
Heat the oven to 180 C/ 350 F/ Gas Mark 4. Lightly Grease a 9 x 13 inch pan
Mix the flour, sugar, baking soda and cinnamon together in a bowl.
In another large bowl, beat together the eggs, oil and vanilla until light and foamy.
Add the flour mixture to the egg mixture with a spoon and stir until the flour is combined. (It will be a little stiff and gluey, but will loosen when the apples are added.)
Stir in the apples and nuts if using.
Scrap the batter into the pan and bake for about 45 minutes until golden, risen and cooked.
Remove the cake from the oven, leave it in the pan and place on a wire rack.
For the Caramel
Place all the ingredients in a saucepan and cook, stirring all the time over a medium heat until the mixture gently boils. Cook for 2 -3 mins after the mixture begins to boil. Remove the saucepan from the heat, then pour the caramel over the hot cake. Leave the cake to cool before serving.