Caramel Apple Cake Recipe Using The Kenwood Pattissier


Saturday 1 October 2016

Caramel Apple Cake Recipe Using The Kenwood Pattissier

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.

caramel apple cake

I was extremely excited when 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

  • For the Caramel Butter Cream

  • 150g Butter
  • 300g Icing Sugar
  • 150g Carnation Caramel

  • For the Toffee Apple Decoration

  • 4 tbsp Golden Caster Sugar
  • A Drop Of Vinegar
  • 1 tbsp Golden Syrup
  • 1 apple sliced
  1. Whisk the flour and sugar together.
  2. Fold in the rest of the cake ingredients.
  3. Line and grease 3 x 20cm Spring form pans and share the mixture between these.
  4. Bake at 180C until golden brown and a skewer comes out clean.
  5. Allow to cool.
  6. To make the buttercream, mix the butter, icing sugar and caramel together and use it to sandwich and top the cake.
  7. The toffee apple decoration is probably the hardest part of the cake! I followed this recipe.

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caramel and apple cake

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