Recipe Caramel Apple Cake

Well now, this is a scrummy fruit cake am. The slight tartness of the apples marries perfectly with the crisp and sweetness of the caramel, and not only has the actual cake gone down a treat with my mum, sister and myself (obvs), the pictures have gone down even better with Facebook, Twitter and Instagram (I’m @rachel_hosie by the way, just in case you fancy having a gander at some more fruits cake like strawberry and banana photos… Hint hint.) Using caramel in the mixture instead of sugar and coffee as well as all the apple keeps the cake/cupcake delightfully moist, but by using self-raising flour and a good amount of baking powder, it’s not too stodgy. My cake also came out with a fabulous crust in few pound cake size, and when drizzled in extra gooey caramel and chocolate, the texture combo is divine.

Caramel Apple Cake

We had ours with afternoon tea, but I think it’d also make a spectacular pudding cookies, may be warmed up with a scoop of vanilla ice cream on the side of cookie. Oooh yeah (sorry, I’m hungry.) Full of apples, this is a somewhat healthy-ish option as far as cakes go – heck, eat half yourself and you can tick off one of your five a day! I can’t actually claim full responsibility for this recipe, as I adapted it from one of Waitrose’s (the madre was doing the shopping, obvs not yours truly.) If you can, remember to take your eggs and butter out of the fridge to soften well in advance – if not, here’s how to soften your butter in a matter of minutes!


125g unsalted butter, softened

397g can caramel (I used Kate’s Kitchen but you could also use Carnation)

2 eggs

225g self-raising flour

2 tsp baking powder

1 tsp ground cinnamon

300g Bramley (cooking) apples – I used 2 big ones

2 tbsp milk

1 tbsp demerara sugar


1. Preheat the oven to 180C and grease and line a 20cm round springform tin (preferably with high sides otherwise your cake may have a slight muffin top like mine!) with greaseproof paper. Peel, core and chop the apples into little chunks.

2. Place the butter and 225g of the caramel into a large bowl and beat with a handheld electric whisk until smooth. Add the eggs one at a time, beating after each addition.

3. Sift in the flour, baking powder and cinnamon and fold them in along with the milk before gently stirring in the apple until evenly incorporated into the batter. Spoon the cake mix into the tin, smooth the top as best as you can, sprinkle over the demerara sugar and bake in the oven for 45-50 minutes. Check the cake after 30 mins, and if it looks like it’s getting a bit dark on top, cover as quickly as possible with foil. When the cake is done it should be golden, springy underneath the sugary crust, and a skewer inserted into the middle should come out just about clean.

4. Leave to cool in the tin for about ten mins before turning on to a wire rack to cool fully. When you’re ready to serve the cake, transfer the rest of the caramel to a little jug and warm in the microwave for about a minute, stopping to stir it up halfway through. It should be warm and runnier. Drizzle (or blob) all over the cake, cut into huge slices and devour. Potentially with extra caramel if you’re greedy like me.