Saturday, 5 May 2012
Caramelised Apple Cake
4 medium granny smith apples
1 1/2 cups firmly packed brown sugar
125g butter, soften, extra
2/3 cup caster sugar
1 tsp vanilla extra or vanilla bean paste
1 cup self-raising flour
2/3 cup plain flour
1/2 tsp bicarbonate of soda
1 cup milk
3/4 cup pouring cream
Preheat the oven to 180 oC/ 160 oC (fan forced).
Line the bottom of a 20 cm springform pan with baking paper and grease the sides with butter.
Peel, core and thinly slice the apples. (I cheat by using a Avanti Apple Peeler and Corer.) Heat the 160g of butter in a heavy based frypan until melted. Add the apple and cook until apple is soft and slightly brown. Add the brown sugar and cook stirring until the mixture thickens slightly. Set aside until later.
Beat the remaining butter, sugar and vanilla paste until light and creamy. Add the eggs one at a time and beat until combined. Add the flours, bicarb and milk. Mix until just combine.
Pour 1/3 of cake batter into the prepared tin. Gently lay 1/2 of caramelised apple pieces over the batter. Top with the remaining batter. Place in oven and bake for 40 minutes. (I usually check after 30 minutes however. Too check if cooked pierce with skewer and if comes out clean, the cake should be cooked.)
Meanwhile, add the cream to the remaining apple mixture. Bring to the boil and reduce the sauce for approx 10 minutes. Keep stirring while you are reducing the sauce. Pour the apple sauce over the warm cake and serve with good quality ice cream or whipped cream.