Make the most of seasonal apples with this lightly spiced cake, served with a creamy caramel sauce. With its toffee apple flavours, this would make a cracking Bonfire Night dessert served warm with an extra drizzle of cream - and don't forget to freeze any leftovers to enjoy another time.
Apple cake with caramel sauce
Ingredients
10
servings
-
For the cake
- 160 ml olive oil
- 180 g light brown sugar
- 1 tsp vanilla extract
- 4 eggs
- 3 braeburn apples 2 cored and diced, 1 cut into rings
- 1 lemon zest only
- 100 g ground almonds
- 300 g flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
-
For the caramel
- 200 g granulated sugar
- 150 ml double cream
- 40 g butter
- 1 pinch sea salt
Preparation
Preheat the oven to 170ºC/150ºC fan/gas mark 3 and line a 23cm cake tin.
Whisk the oil, sugar and vanilla, then add the eggs one at a time and beat in the diced apple, lemon zest and almonds. Sieve together the flour, cinnamon, baking powder and bicarbonate of soda and add to the wet ingredients, then pour into the tin and top with the apple rings. Bake for 60-75 minutes, until firm but springy.
Meanwhile, make the caramel. Spread the sugar in an even layer across a medium-hot frying pan and leave to dissolve - swirl the pan once but don't stir. After 5-10 minutes, when the sugar has turned brick-red, add remaining ingredients and stir briskly to combine. Reduce the heat a little, continuing to stir until it comes together to form a sauce, then simmer for 3-4 minutes until smooth.
Serve the cake still warm and drizzled with the caramel sauce. For an extra indulgent dessert, add a dollop of cream or vanilla ice cream on top.