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Carol's Caramel Apple Cake

Added 3 yearss ago




500g Cooking Apples Peeled and Chopped

Zest & Juice of 1 Lemon

225g Soft Butter

225g Caster Sugar

3 Large Eggs

200g Self Raising Flour

2 Teaspoons Baking Powder

50g Ground Almond

1 Teaspoon Mixed Spice


Caramel Buttercream

1 Tin Condensed Milk (Boiled for 4 hours to make Caramel)

200g Icing Sugar

100g Soft Butter

1 Tablespoon Milk


Caramel Icing

75g Butter

75g Icing Sugar

1 Tablespoon Caramel


Apple Crisps

1 Red Apple

1 Tablespoon Lemon Juice

1 Tablespoon Honey



  1. Crease and line 2 x 20cm cake tins
  2. Toss the apple pieces in the lemon juice and put to one side
  3. Cream together the butter and sugar, slowly add the eggs, then fold in the flour, almonds, baking powder and mixed spice
  4. Mix in the apple pieces and divide between the 2 tins
  5. Bake at 160°C for approximately 25 minutes
  6. Make the buttercream by mixing together the icing sugar, butter, milk and 2 tablespoons of the caramel
  7. Melt together the butter, icing sugar and 1 tablespoon of caramel for the icing, then leave to cool for 10 minutes before assembling
  8. To make the apple crisps, thinly slice the apple and brush with the lemon and honey mix, place on baking parchment and bake until golden brown.
  9. Assemble the cake, spread the buttercream evenly ontop of 1 of the sponges, then top with the other sponge.
  10. Spoon over the icing and decorate with the apple crisps.