Caramel Apple Cake



125g Butter

397g can of carnation caramel

2 Medium eggs

225g Self Raising Flour

2 tsp baking powder

2tsp ground cinnamon

300g bramley apples peeled and cored, diced

2tbsp milk semi skimmed

1tbsp Demerara sugar

Pre heat the oven to 150”c gas mark 3

Place the butter with 225g of the caramel in a large bowl and beat with an electric whisk until well combined. Then beat the eggs in 1 at a time

Sift the flour, baking powder & cinnamon into the mixture and fold in gently then stir in the apples and milk.

Lightly butter and line the base of a 20cm spring form cake tin, spoon in the cake mixture and sprinkle the top with Demerara sugar. Bake for 1 hour or until the top has turned golden.

Remove the cake from the oven and let it sit for a few minutes before taking from the tin whilst the cake is cooling warm the rest of the caramel in a pan and then drizzle over the cake when ready to serve.



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