Easy Caramel Apple Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 250g (or 2 cups) self-raising flour
  • 100g (or ½ cup) granulated sugar
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 175g (or ¾ cup + 1 teaspoon) unsalted butter, softened at room temperature and cubed
  • 430g (or about 15 ounces) peeled, cored and cubed Granny Smith apples (about 3 medium apples)
  • 2 large eggs
  • 145g (or ½ cup) homemade Salted Caramel Sauce
  • 1 tablespoon of granulated sugar for sprinkling
  1. Preheat the oven to 175°C/350°F (standard oven setting). Line the bottom of a 20-cm/7-inch spring-form pan with baking parchment and butter the sides of the pan.
  2. In a large bowl, stir together the self-raising flour, granulated sugar, cinnamon and salt. Add the cubed butter and rub the butter into the dry ingredients with your fingers. At some point, the mixture will start to come together.
  3. Add the apple pieces and stir to combine. Add the eggs one at a time and stir with a wooden spoon until incorporated. The mixture will now look like thick batter.
  4. Press one third of the mixture into the cake pan with a metal spoon. Because there are so much apple pieces in the batter, it may need a little encouragement. Drizzle half the caramel over the batter in the pan, then gently press another third of the batter on top of the caramel. Add the remaining caramel, then add the remaining batter.
  5. Bake in the middle of the oven for about 45 minutes. Sprinkle the tablespoon of sugar on top of the cake and place the cake bake in the oven for 5 minutes.
  6. Remove the cake from the oven and allow to cool for 10 minutes in the pan. After 10 minutes, use a thin knife to loosen the cake from the sides of the pan. Remove the spring-form collar. Allow to cool to room temperature on a wire rack or serve warm.
  7. Stored in an airtight container, the cake will keep for up to five days.
Recipe by The Tough Cookie at https://thetoughcookie.com/2014/11/03/easy-caramel-apple-cake/