More than 1 hour
Serves 8 -10
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Ingredients:
- 6-8 Granny Smith apples, cored and quartered
- ⅓ cup (80ml) butter
- ½ cup (125g) brown sugar
- ¼ cup (60ml) cream
- ½ tsp (3ml) salt
- 1 vanilla pod, cut open down the middle (optional)
Cake batter:
- ⅘ cup (200g) butter, at room temperature
- ⅘ cup (200g) sugar
- 3 eggs
- ½ Tbsp (8ml) vanilla essence
- 1 ⅕ cups (200g) self-raising flour, sifted
Salted caramel sauce:
- 1 cup (250g) sugar
- ½ tsp (3ml) salt
- ¼ cup (60ml) water
- ½ cup (125ml) butter
- ½ cup (125ml) cream
Method
- Preheat oven to 180°C.
- Grease and line a 24cm cake tin with baking paper.
- Place apples in cake tin, laying side by side to create a fanned, circular pattern.
- Heat butter in a saucepan. Add sugar, cream, salt and vanilla pod.
- Stir to dissolve sugar. Bring to a simmer and cook until sauce turns a caramel colour.
- Remove vanilla pod and pour caramel over apples.
- For the batter, beat butter and sugar together until pale and fluffy.
- Add eggs one at a time, incorporating well, and add vanilla essence.
- Fold in flour.
- Spoon batter on top of caramel.
- Bake for 50-55 minutes, until a skewer inserted in the middle comes out clean. Cool.
- For the salted caramel sauce, heat sugar, salt and water and stir until sugar has dissolved.
- Bring to a simmer and cook until sauce turns a caramel colour. Immediately add butter and cream and stir. Cool.
- Serve cake drizzled with salted caramel sauce.