Food Network UK

Caramel Apple Cake

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  • Fill your house with the scent of caramel, toasted pecans and fruity apples.
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Ingredients

  • For the apple cake:

  • 420g plain flour
  • 300g sugar, plus 55g for the apples
  • 1 1/2 tsps ground apple or pumpkin pie spice Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend
  • 2 tsps baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp fine salt
  • 4 large golden delicious apples, peeled, cored, and roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 3 large eggs
  • 125ml vegetable oil
  • 125ml sour cream
  • Finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated zest from 1 orange
  • Juice of 1 orange
  • 1 tbsp pure vanilla essence

  • For the caramel glaze:

  • 110g sugar
  • 1 tbsp golden syrup
  • 2 tbsps water
  • 120ml double cream
  • 75g pecans, toasted and roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1/2 tsps pure vanilla essence
  • Pinch salt
  • Special equipment: large bundt pan

Use imperial measurements

Method

How to make Caramel Apple Cake

For the apple cake:

1) Preheat oven to 180C/Gas 4. Generously Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and flour the bundt pan.

2) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the flour, 300g of the sugar, 1 tsp of the pie spice, the baking powder, bicarbonate of soda, and salt together in a large bowl.

3) Toss the apples with the remaining 55g sugar and 1/2 tsp pie spice and set aside.

4) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the eggs and oil together in another bowl. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.

5) Using a slotted spoon, scatter about 1/3 of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.

6) Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

For the caramel glaze:

1) Stir the sugar, corn syrup, and 2 tbsps water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes.

2) Pull pan from the heat and carefully pour in the cream (take care it will splatter).

3) Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

Cook's Note: We like to bake this cake the day before we serve it so the flavours and texture ripen. If you bake it a day ahead glaze with the caramel the day you plan to serve it.