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