Bake Number Three for EHH’s birthday! Having been given a carrier bag full of Bramley apples, I’ve been searching out cake recipes using cooking apples. I found this recipe on the Waitrose website and, seeing that EHH loves anything caramelly and we still had loads of apples, it seemed like the perfect thing to bake for his birthday.
I made a few adaptations to the recipe. Firstly, my deep 20cm cake tin was already in use for my carrot cake, so I decided to split the recipe between two sandwich tins and then sandwich the cakes together with a filling. As you can see from the photo, I went rather OTT with the fillings and used pureed apple (that I already had in the fridge), cinnamon buttercream and the remaining Carnation caramel – layering the buttercream, then the apple and then the caramel. This was way too much and it oozed out everywhere! I would recommend that you use one of the fillings, or alternatively, make less of each and put the apple in the middle with a ring of buttercream around the edge!
I also added the crumble topping. The original recipe was simply topped with a tablespoon of Demerara sugar, but I just love crumble cakes and so decided to add this to my version.
As I sent the complete cake into EHH’s work, I didn’t get a taste! However, the comments that came back were very enthusiastic, so I hope that it was nice! Will definitely be giving this one another go soon – possibly with a caramelised nut topping that I have seen in another recipe…
Caramel Apple Crumble Cake
- 125g unsalted butter, softened, plus extra for buttering
- 397g can Carnation Caramel
- 2 medium eggs
- 225g self-raising flour, sifted
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 300g Bramley apples, peeled, cored and diced
- 2 tbsp semi-skimmed milk
For the crumble topping
- 75g plain flour
- 50g butter
- 40g chopped nuts (optional)
- 25g demerara sugar
- 25g butterscotch pieces
- Cinnamon buttercream:
- 55g butter, at room temperature
- 30ml semi-skimmed milk, at room temperature
- ½ tsp vanilla extract
- 2 tsp cinnamon
- 250g icing sugar, sifted
- 100g Bramley apples (peeled and chopped)
- 20g soft brown sugar
- Preheat the oven to 160C.
- Lightly grease and base-line two 20cm sandwich tins.
- Firstly prepare the crumble topping: Sift the flour into a bowl and rub in the butter. Stir through the sugar and nuts and set aside.
- Place the butter with 225g of the caramel in a large bowl and beat with an electric mixer until well combined.
- Beat in the eggs one at a time.
- Sift over the flour, baking powder and cinnamon and fold together.
- Gently stir in the apple and the milk.
- Spoon the cake mix into your cake tins and smooth the top.
- Sprinkle the crumble mixture over the top of one of the cakes.
- Bake for 40 minutes - 1 hour, or until risen and springy. You will probably find that the crumble-topped cake will need slightly longer in the oven.
- Allow to cool slightly and then remove the cake from the tins and cool on a wire rack.
While the cakes are cooling, make up the filling. Either make cinnamon buttercream:
- In a large mixing bowl, beat the butter, milk, cinnamon, vanilla extract and half of the icing sugar until smooth.
- Add the rest of the icing sugar and beat until smooth and creamy.
- Place the apples in a saucepan with a tablespoon of water.
- Cook gently over a gentle heat until the apples are mushy.
- Remove from the heat and taste.
- Add the soft brown sugar to sweeten as desired.
12. Spread the cake without the crumble with your chosen filling.
13. Drizzle over the remaining caramel.
14. Sandwich with the crumble-topped cake.
15. Sprinkle the top of the cake with the butterscotch pieces.