Caramel Apple Cake Recipe

Caramel Apple Cake

This just might be the cake of the year - and it's perfect with a cuppa and a dollop of cream! - by Jane Ash

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Any leftover cake can be stored in an airtight container in the fridge for up to two days. Reheat serving portions in the microwave until warm.

Ingredients

415g packet moist date loaf mix

2 eggs, lightly beaten

75g unsalted butter, melted

¾ cup milk

3 small Granny Smith apples (140g each), peeled, cored, cut into 1½ cm pieces

¾ cup walnuts, coarsely chopped

1 tablespoon cinnamon sugar

1 cup bottled salted caramel topping

300ml tub thickened cream

Method

Grease a 20cm round x 7cm deep cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.
Place loaf mix in a large bowl. Add eggs, butter and milk. Stir until combined. Stir in apples and ½ cup of the walnuts. Spoon into prepared pan. Smooth over top. Sprinkle with remaining walnuts, then cinnamon sugar.
Cook in a moderately slow oven (160C) for about 55 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 15 minutes. Transfer to a serving plate.
Meanwhile, combine topping and ½ cup of the cream in a small saucepan over a medium heat. Stir until hot. Remove.
Whip remaining cream in small bowl of electric mixer until soft peaks form.
Serve warm cake with whipped cream and warm caramel sauce.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.