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.