A is for Autumn & Apples
B is for Baking & Bundt
C is for Caramel & Cake
D is for Delicious & Dessert
E is for Elton Recipe Club - November’s submission.
Ingredients
400g golden caster sugar
325g vegetable oil
2 tsp vanilla extract
1 tsp salt
3 large eggs
400g plain flour
1 tsp baking powder
1 tsp cinnamon
Approx 275g apples
1 apple, grated (I used a cooking apple)
1 apple, peeled, cored and diced (I used Jazz, but a granny smith would do just as well)
Maple caramel sauce
100g butter
75g sugar
35g maple syrup
1 tbsp double cream
pinch of salt
1/2 tsp vanilla essence
Method
Heat the oven to 160c.
First beat the sugar, oil, vanilla and salt in a stand mixer. Adding in the eggs and beat until a light texture, then add the grated apple, mix on a low speed to incorporate.
Fold in the flour, baking powder and cinnamon, then the diced apple.
Pour into a greased bundt cake tin. I use a 9” silicon mould, which is really easy to clean and I have never (fingers crossed) had a cake stick to it on release.
Cook for 75 minutes, use a wooden skewer to test it is fully cooked before removing from the oven. The cake will be extremely moist due to the grated apple, but you should be able to tell if this is the case and not just under cooked batter.
Leave the cake to cool for at least 20 minutes. I know it’s hard but you really need to do this before releasing from the tin.
While waiting you can make the caramel sauce.
In a small sauce pan, on a medium heat, melt the butter, salt, sugar and cream. Stirring continuously until all the sugar has dissolved. As soon as the sauce looks like it might come to the boil remove from the heat and keep stirring for 30 seconds. Add the vanilla, carefully as it might spit, stir through and set the sauce aside for 10 minutes to cool slightly. Resit the urge to stick your finger in - this is super hot!
Drizzle over the cake when you are ready to serve.