Salted caramel + apple crumble cake

by | Jan 28, 2021

INGREDIENTS

SERVES 6-8

For the cake

  • 75g unsalted butter, plus extra for greasing

  • 2 tablespoons Halen Môn Salted Caramel Spread

  • 150g plain flour

  • ½ teaspoon bicarbonate of soda

  • ½ teaspoon baking powder

  • ½ teaspoon ground cinnamon

  • 85g soft light brown sugar

  • ¼ teaspoon Pure Sea Salt

  • 250g Greek yoghurt

  • 2 large eggs

  • 1 teaspoon vanilla paste or extract

    • 3 red skinned eating apples, such as Cox or Braeburn

      For the crumble topping
       

    • 15g plain flour 

    • 12g unsalted butter, softened 

    • 7g demerara sugar 

    • 2 tablespoons Halen Môn Salted Caramel Spread

A perfect cake with tea or for dessert; it’s light enough to enjoy on its own, or with a dollop of cool crème fraiche.

Choose crisp, sweet apples for making this cake. They offer the perfect foil for the sticky salted caramel.

Preheat the oven to 180°C. Grease and line a 20cm springform cake tin (or 20cm square tin if you don’t have a round springform) with parchment paper.

Melt the butter in a saucepan and continue to cook until it turns a few shades darker and smells of toasted hazelnuts. Remove from the heat and sieve into a bowl to remove any dark solids. Stir 2 tablespoons of the salted caramel spread through the hot browned butter and set the bowl aside to cool.

Sieve the flour, bicarbonate of soda, baking powder and cinnamon into a bowl and stir in the sugar and salt. In a separate bowl gently whisk the yoghurt, cooled salted caramel butter mixture, eggs and vanilla together until combined. Core and grate one of the apples and fold through the yoghurt mixture. Add the dry ingredients to the yoghurt and apple mixture and fold to combine.

Pour the cake batter into the prepared tin. Core and finely slice the remaining two apples and arrange over the top of the cake batter.

Make a quick crumble topping by rubbing the plain flour, butter and demerara sugar together quickly between your hands in a bowl, until the mixture resembles breadcrumbs. Scatter the crumble mix over the apples.

Then use a teaspoon to dot the remaining salted caramel around and over the apples and crumble, so that there are distinct patches of apple and salted caramel visible.

Place into the oven to bake for 40-45 minutes, until a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before releasing and transferring to a cooling rack to cool completely before slicing.

 

Image + recipe: Anna Shepherd

beach

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