OK. Answer me this: Do you like Cake? Do you like Caramel? Do you like Crumble? Do you like Sponge Pudding? If you answered yes, then my friend, the Apple Caramel Crumble Cake is going to be the best comfort food you've ever eaten! I guarantee!
You will need a 13inch x 9inch baking dish and a large base pan (for making caramel).
Pre-heat your oven to 180ºC fan initially and then turn to 160ºC fan for the main bake.
Ingredients:
For the caramel sauce
225g White Caster Sugar
1 Tbsp Vanilla Essence
120ml Hot Water
40g Unsalted Butter
Pinch of Salt
For the main section & the sponge
6 Apples, Cored, Peeled and Halved
225g Unsalted Butter
225g Golden Caster Sugar
1 Tbsp Vanilla Essence
4 Large Eggs
225g Plain Flour
2 Tsp Baking Powder
For the Crumble
200g Plain Flour
120g Light Muscovado Sugar
140g Butter
40g Flaked Almonds
How I make my Apple Caramel Crumble Cake:
First grease your baking dish and heat your oven to 180ºC fan.
Then make a caramel sauce. Heat the white caster sugar in a large pan until liquid and coppery in colour. Slowly add the hot water and vanilla, stirring as you go.
Add the caramel sauce to the baking dish and swirl in the butter and salt until melted.
Prepare your apples if you have not yet done so - they should be cored, peeled and cut in half. Line your baking dish neatly with your apples (I usually have four rows of three). Bake the apples and caramel sauce for c.15 minutes or until the apples begin to soften. When ready, remove from oven and put aside while you make the rest of the steps. Turn the oven down to 160ºC fan.
Next make the crumble. In a bowl mix the flour, muscovado sugar and butter with your fingertips until it is well mixed and starts to form clumps. Stir through the flaked almonds and set aside.
Next make the sponge. In a separate bowl add the butter, caster sugar and vanilla. Mix well until soft and creamy. Add in the eggs, slowly. Add in the combined flour and baking powder until you have a smooth and well mixed batter.
It's now time to assemble. Dollop spoonfuls of cake batter randomly in-between and over the apples/caramel sauce in your baking dish. Fill in all of the gaps. Then sprinkle with the crumble making sure there are no gaps between any of the apples.
Bake at 160ºC fan for c.45 minutes.
This dessert goes well with custard and ice cream, and most definitely with a cup of tea!
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