There were quite a few of you who were keen on this recipe when I posted the photo over the weekend. Apple season is on it way and this recipe would be a delicious way to use up some of the excess you may have lingering around.
I was craving sticky date pudding and I had cream in my fridge that I needed to use but, I realised, I didn't have enough dates to make sticky date pudding.
I've always loved apple cake and apples and caramel are a very happy combination. I had a huge bag of Royal Gala apples in my fridge. Admittedly they're probably not the first type of apple you think of when baking or cooking but they seemed to work well.
I also had apple compote in the cupboard after bottling up a few batches a couple of weeks ago when the Playcentre apple tree was heaving. I have no idea what sort they were.
You could probably use store bought apple sauce if you prefer, and it's easier. I think it's the apple sauce and combination of white and brown sugars that makes this cake so moist and a bit decadent. That's before you add the caramel!
3 cups of flour
1 teaspoon of baking soda
2 teaspoons of cinnamon
1 teaspoon of salt
6 medium size Royal Gala apples peeled, cored and sliced
1/2 cup of white sugar
1/2 cup of brown sugar
1/2 cup of rice bran oil (or cooking oil)
1 cup of apple compote or sauce
2 teaspoons of vanilla essence
Preheat your oven to 180 degrees centigrade.
Line a 25 centimeter round cake tin with baking paper.
In a large mixing bowl combine, flour, baking soda, cinnamon and salt. Add the sliced apples and stir until well combined.
In another bowl combine eggs, sugars, oil and apple compote and stir until well combined.
Add the wet ingredients to the bowl of dry ingredients and fold with a spatula until well mixed.
Pour the mixture into the cake tin and bake in the oven for approximately 50 minutes to 1 hour. To check if it's done insert a skewer and if it comes out clean it's ready.
This makes quite a bit of sauce which is good. It will keep in your fridge for a few days. Serve the leftovers over ice cream or just eat with a spoon every now and again when you pass the fridge.
150 grams of butter
1 1/2 cups of brown sugar
1 teaspoon of vanilla essence
1 cup of cream
Melt the butter over a medium heat on your stove. Add the sugar and stir until bubbling. Slowly stir in the cream and vanilla. Bring to the boil and simmer for about five minutes.