Carol's Caramel Apple Cake

Carol's Caramel Apple Cake


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


• Grease and line 2 x 20cm cake tins
• Toss the apple pieces in the lemon juice and put to one side
• Cream together the butter and sugar, slowly add the eggs, then fold in the flour, almonds, baking powder and mixed spice
• Mix in the apple pieces and divide between the 2 tins
• Bake at 160°C for approximately 25 minutes
• Make the buttercream by mixing together the icing sugar, butter, milk and 2 tablespoons of the caramel
• Melt together the butter, icing sugar and 1 tablespoon of caramel for the icing, then leave to cool for 10 minutes before assembling
• 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
• Assemble the cake, spread the buttercream evenly ontop of 1 of the sponges, then top with the other sponge
• Spoon over the icing and decorate with the apple crisps

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