Caramel and apple cake transports me to autumn and this recipe got a big thumbs up from the entire family. A bit like a carrot cake made with apples, and filled with rich caramel buttercream, it is the perfect show stopper for a bonfire night party.
I was extremely excited when AO.com asked if I would like to take part in their Show Us Your Show Stopper Challenge and using a Kenwood Pattissier to help with the bake. I have never owned a food mixer before and you can see how I have found it by watching this short video.
I can see myself making good use of this little beauty, and as I am a big baker, I am not sure why I have waited so long to get one!
Caramel Apple Cake
- 300g Self Raising Flour
- 250g Light Brown Sugar
- 200ml Vegetable Oil
- 3 medium eggs
- 300g grated eating apples
- 1tbsp Ground Cinnamon
- 1tsp Ground Ginger
- 150g Butter
- 300g Icing Sugar
- 150g Carnation Caramel
- 4 tbsp Golden Caster Sugar
- A Drop Of Vinegar
- 1 tbsp Golden Syrup
- 1 apple sliced
For the Caramel Butter Cream
For the Toffee Apple Decoration
- Whisk the flour and sugar together.
- Fold in the rest of the cake ingredients.
- Line and grease 3 x 20cm Spring form pans and share the mixture between these.
- Bake at 180C until golden brown and a skewer comes out clean.
- Allow to cool.
- To make the buttercream, mix the butter, icing sugar and caramel together and use it to sandwich and top the cake.
- The toffee apple decoration is probably the hardest part of the cake! I followed this recipe.
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