Muscovado Apple Cake with Caramel Drizzle

Fri, 21 September 2018

Muscovado Apple Cake with Caramel Drizzle

Add some blackberries to the mixture for an extra seasonal flavour

Serves 8

 

Ingredients:

 

·         120 g butter, softened

·         120 g muscovado sugar

·         2 eggs

·         120 g self-raising flour

·         ½ tsp cinnamon

·         1 cooking apple, peeled and cut into chunks

·         50ml milk

·         100g hazelnut, crushed

 

Caramel sauce

·         50 g butter

·         50 g light brown sugar

·         40ml fresh cream

 

Method:

 

1.      Preheat the oven to 160˚C / 325˚F.   Line and grease a 500g cake tin.

 

2.      Place the butter and sugar into a mixing bowl and mix until light and fluffy.

 

3.      Next, add in the eggs, start to combine and sprinkle over the flour and cinnamon. Stir until thoroughly combined then fold in the apple pieces and milk. Pour into the prepared tin and sprinkle with the chopped hazelnuts.

 

4.      Place in a preheated oven and bake for up to 40 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to rest for 5 minutes.

 

5.      While the cake is cooling, prepare the caramel sauce to drizzle over the cake.  

 

6.      In a small pan, melt the butter with the sugar. Bring to the boil, stirring until the sugar has dissolved for 3-4 minutes until a caramel texture is formed.

 

7.      Pour the cream and bring to simmer for a further minute or two until the caramel has reached a smooth texture!

 

8.      Remove from the heat and pour over the cake. Leave to cool and enjoy within the day or store in a clean container for a few days in the fridge.