Caramel Apple Cake

September 10, 2013

This article was written for Annabel & Grace, which is now part of Rest Less.

This is a deliciously moist cake that keeps fresh for days so long as your family do not devour it as mine always do. The recipe is courtesy of a Waitrose cookery card.

Caramel Apple Cake


125g unsalted butter, softened, plus extra for butteringCaramel Apple Cake

397g can Carnation Caramel

2 medium eggs

225g self raising flour, sifted

2 tsp baking powder

2 tsp ground cinnamon

300g Bramley apples, peeled, cored and diced (could also use ripe pears instead of apples)

2 tbspn semi-skimmed milk

1 tbsp demerara sugar


Preheat the oven to 150°c, gas mark 3. Place butter with 225g of caramel in a large bowl and beat with an electric whisk until well combined. Then beat in the eggs one at a time.

Sift over the flour, baking powder and cinnamon. Fold together, then gently stir in the apple and milk.

Lightly butter and base-line a 20cm spring-form cake tin. Spoon in the cake mix, smooth the top and scatter the demerara sugar. Bake for 1 hour or until lightly golden on top. If using an Aga then bake in baking oven which is slightly hotter and reduce cooking time by 10 minutes.

Remove the cake from the tin. and place on a serving plate. Warm the rest of the caramel in a small saucepan over a low heat until pourble, then drizzle over the top of the cake. Serve with whipped cream, ice cream or on its own.

It can be frozen without the caramel drizzle which can be added just before you eventually do serve it.

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