Caramelised Apple and Cinnamon Cake

This mouthwatering cake adapts a muffin kit by topping the mixture with peeled, cored, quartered and caramelised Granny Smith apples before you bake it in a Rectangular Cake Tin. Reserve the cinnamon-flavoured apple syrup and drizzle over the cooled cake. Finish this decadent teatime treat with a sprinkling of chopped pecan nuts roasted in butter.


Serves 4

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  • 2 muffin kits
  • 6 large eggs, lightly whisked
  • 250ml oil
  • 320ml milk
  • 45ml cinnamon & sugar rub
  • 250ml cream, whipped (for serving)

Caramelised apples:

  • 2kg granny smith apples, peeled, cored and quartered
  • 1 cup white sugar
  • ½ cup water
  • 100g unsalted butter
  • 15ml ground cinnamon


  • 50g unsalted butter, softened
  • 50g pecan nuts, and roughly chopped


Preheat oven to 180°C.

For the caramelised apples, melt the sugar, water and butter in a large pot.

Add the apples, toss well to coat and allow to bubble and caramelise to a golden brown.

Add the cinnamon and stir through. In the meantime mix the muffin mix with the eggs, oil and milk.

Spoon the mixture into a lightly greased Le Creuset Rectangular Cake Tin.

Top with the caramelised apples (reserve remaining syrup) and sprinkle with cinnamon & sugar rub.

Bake for 45 minutes to 1 hour, or until golden brown and cooked when tested with a skewer. Remove from the oven and allow to cool.

For the crumble, tip crumble mix into a bowl, add the butter and gently rub it in with your fingertips.

Add the pecan nuts, then spread onto a baking tray and bake for 15 minutes, or until nicely toasted.

Cut the cooled cake into squares, drizzle with syrup and serve with a sprinkle of crumble and a dollop of whipped cream.