This is my first baking blog post, so I thought I’d combine three of my favourite flavours for an Autumnal treat: cinnamon, salted caramel, and apple. *salivates*
This was a bit of an experiment, and I wasn’t sure how it would work, but they turned out better than I expected so I’ll definitely be giving them another go soon. Also, now I’ve figured out how to make salted caramel sauce, I’m going to be putting it on everything. Well, actually, just give me the bowl and a spoon, let’s not mess around. Goodbye dental health.
Anyway, the recipe! You will need:
For the crumble topping:
- 50g butter
- 80g self-raising flour
- 100g golden caster sugar
- 2tsp cinnamon powder
For the main dish:
- 2 cooking apples, peeled and diced
- 2tsp cinnamon powder
- 100g butter
- 175g golden caster sugar
- 1 medium/large egg
- 280g self-raising flour
- 120ml milk
For the salted caramel sauce:
- 85g light soft brown sugar
- 150ml double cream
- 25g butter
- 1/2 tsp salt
- Preheat the oven to 180C/160C fan/gas 4, and line a 25cm x 25cm cake tin with baking paper.
- Put the apple, cinnamon powder and 4tbsp of water into a small saucepan. Cook for a few minutes until the apple starts to soften.
- For the crumble topping, rub together the butter, flour, sugar, and cinnamon powder until it resembles breadcrumbs, then put it to one side.
- In a large bowl, mix the butter and sugar until fluffy, then add the egg. Once combined, add the flour and milk and mix until smooth.
- Once smooth, add the apples and mix together. Once the apple is evenly spread, pour the mixture into the tin then sprinkle over the crumble topping.
- Bake for 45 minutes, until golden.
- For the salted caramel sauce, put all the ingredients into a small saucepan. Mix together on a low heat until all the sugar has dissolved (it doesn’t matter if all the butter hasn’t melted at this point). Then, let the mixture bubble for 2-3 minutes until golden and syrupy.
- Allow the sauce to cool for 10-15 minutes, then pour evenly over the top of the bake.
- Chill in the fridge for 20-30 minutes before slicing so that the caramel sauce can set.
- If you have any salted caramel left over, it can be kept in the fridge for up to three days.
This is great cold, or warmed up with custard or ice-cream. Mmmmmmmmm. If you need me, I’ll be eating my weight in salted caramel sauce.
If you give this a go, let me know if you enjoyed it or not!
Until next time,
TTFN tata for now