Chunky apple cake with caramel sauce
This cake will last a few days in an airtight container, but only add the sauce just before serving the cake
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
Ingredients
113g butter
120g golden caster sugar
2 eggs
2 tsp vanilla
135g self-raising flour
2 apples, cored, peeled and sliced into chunks for the sauce:
85g butter
100g light brown sugar
60ml milk
1 tsp vanilla
Method
Preheat your oven to 180°C and line an 8-inch round tin with parchment. A loose-base or springform tin works best.
Beat the butter and sugar until light and fluffy. Slowly add the eggs and vanilla making sure to scrape the sides of the bowl every now and then.
Add the flour until a smooth batter is formed. Stir in the chunks of apple and scoop the mixture into your prepared tin. Bake for about 40 minutes or until a skewer comes out clean from the cake batter.
Once cool enough to handle place on a wire rack to cool completely.
To make the sauce melt the butter in a heavy-based saucepan over a low heat.
Once the butter has melted, stir in the sugar until dissolved. Stir it for about a minute then turn up the heat slightly allowing the mixture to bubble. Stir for another two minutes then stir in the milk and vanilla. Repeat the two minutes of stirring then set aside for about 10 minutes to cool slightly then pour the sauce over your apple cake.
