Apple Caramel Cake

⅓ cup brown sugar

3 small apples

1 tbsp lemon juice

125g softened butter

½ teaspoon baking soda

1 cup caster sugar

3 eggs

1 tsp ground cinnamon

1 tsp vanilla extract

¼ cup plain flour

1 cup self-raising flour

¼ cup milk

Preheat the oven to 180° and grease a round 20cm cake tin and line with non-stick baking paper.
Sprinkle brown sugar over the base.

Toss chopped apples in a bowl with lemon juice.
Arrange apples over the brown sugar and add any remaining lemon juice.

Use an electric mixer to beat the butter, sugar and cinnamon until light and creamy.
Add the vanilla and eggs and beat until mixture is well combined.

Sift together the self-raising and plain flour.
Use a large spoon to gently stir in the flour and milk into the butter mixture.

Spoon the mixture over the apples and use the back of a spoon to smooth the surface.

Bake for 1 hour and 20 minutes or until golden and tested with a skewer.

Let stand in the tin for 10 minutes then place the serving plate over the cake tin and invert to turn out the cake.

Use leftover apples that have gone soft as it won't matter once they are cooked.

Simple Footer

Credits:
Font awesome , Pixabay , Pexels , Adobe Fonts , Google Fonts