The weather is turning and Autumn is arriving. It’s that time when you get a warm feeling bringing out your warmer clothes and it gets dark that little bit earlier. That time where you enjoy a slight chill in the air but it's not too cold yet. Then there’s Halloween and Bonfire Night to look forward to. With that comes yummy Autumnal and Wintery food. And boy have we got a scrummy recipe to share with you… Autumnal Apple & Sultana Caramel Cake.
So hands up who's ready to embrace Autumn and give this recipe a go! Let’s do this…
Autumnal Apple & Sultana Caramel Cake
There’s a little twist to making this cake… you add the eggs last and mix all the other ingredients with your hands beforehand. Yep, you heard right! And it’ll only take you about 10 minutes to prepare and about 50 minutes to bake, serving 8-10! You can leave out the sultanas if you prefer. Read on to find out more.
- 100g granulated sugar
- 250g self-raising flour
- Pinch of salt
- 1 tsp ground cinnamon
- 175g cubed unsalted butter (at room temperature)
- 3 medium Granny Smith apples: cored and cubed
- 100g sultanas
- 2 large eggs
- 150g Salted Caramel Sauce - see additional recipe
- Preheat your oven to 175°C/350°F
- Line the bottom of a 20cm diameter spring form cake tin with baking paper and butter the sides of the pan.
- Stir the flour, sugar, salt and cinnamon together.
- Rub in the butter with your hands until the mixture starts to come together.
- Stir in the apple and sultanas. Leave out the sultanas if you prefer.
- One at a time, add the eggs and stir until the mixture looks like a thick batter.
- Press a third of the mixture into the cake tin then drizzle over half the caramel. Repeat. Then add the remaining batter on top.
- Bake on the middle shelf of the oven for 45 minutes.
- Sprinkle some extra sugar on top of the cake (no more than 1 tbsp) and bake for another 5 minutes.
- Cool for 10 minutes in the tin.
- Loosen the cake from the sides of the pan with a knife and remove the springform collar.
Eat cool or warm.
If storing, let cool and store in an airtight container for up to five days.
To make the Salted Caramel Sauce
- 60ml water
- 200g granulated sugar
- 30g cubed unsalted butter
- 120ml whipping cream
- Pinch of salt
- Fill your sink with a couple of inches of cold water - you’ll see why later.
- Put the sugar and water into a saucepan and heat over low heat, stirring with a metal spoon until the sugar has dissolved.
- Turn up the heat to medium high and cook to a golden caramel. Don't stir it at this point.
- When you see the syrup caramelise at the edge of the pan, gently whisk the caramel to create an even colour.
- Continually mix the cream and salt in a separate small saucepan over a low heat, until the salt has dissolved. Set aside. Remember to keep an eye on the caramel!
- Now back to the caramel: turn the heat down and whisk in the butter. The caramel will bubble and sizzle which is normal. Continue to gently whisk on a medium to high heat.
- Gently add the cream mixture, continuously whisking.
- Once all the cream has been added, turn the heat down, stop whisking and allow to cook for one minute.
- Remove the pan from the heat and place the bottom of the pan into the water in the sink, allowing the caramel to cool a little.
If you make this sauce again and need to store it, store in a clean Kilner Jar. These airtight jars will keep the caramel for upto 4 weeks in the fridge. When set, if you want it to become runny again, simply place the jar in a few inches of hot water to make it pourable again. This means that you could make the sauce in advance of the cake.
So! How was it for you?! We hope it went well and you will enjoy this recipe over and over again. We love this cake on its own, or with cream or ice-cream - absolutely divine!
A little help with some useful pieces of kit for this cake:
We mentioned that these jars are perfect for storing the Salted Caramel Sauce.
Made from clear glass and featuring the iconic Kilner logo, the airtight lid makes these jars perfect for storing food for longer periods of time, whether you choose clip-top or metal screw top lid with a replaceable vacuum seal. View the Kilner range here.
This tin is made from quality carbon steel with a non-stick coating for excellent heat distribution and features a handy spring-form release so you can carefully release the sides of the tin away from the cake. Conveniently, the tin is dishwasher, fridge and freezer safe and comes with a 20-year guarantee (5-year non-stick guarantee). A brilliant choice for this cake and similar. View Masterclass Spring Form Cake Tins here.
We would love to see your Autumn Apple & Sultana Caramel Cake - do join us on social media to share! Why not browse our blogs for other ideas and recipes - click here to browse our blogs.
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