Sunday, 28 July 2013


Good Morning to you,

I was chatting with my friend April the other day, and we were talking about baking and the  various types of cakes which we each enjoyed making. She mentioned a cake, which I had never baked before, and she said it was an absolutely gorgeous cake and so easy to make, so of course I was eager to try it and to share it with you. So today, on April's recommendation,  we will be baking,

a Caramel Apple Cake..... and believe me, you will not be disappointed.  

The recipe for this Caramel Apple Cake is from the Waitrose website.  Waitrose is a popular supermarket here in England. When you shop in Waitrose, you know you are going to buy good quality food, so I was not surprised by how lovely this cake was and I am sure you will feel the same.

So it is on with the apron and the music I have chosen to listen to today, is,

Eva Cassidy.... sadly Eva is not with us anymore, but her memory continues through her beautiful music.


125g unsalted butter,
extra for buttering the cake tin
2 medium sized eggs
225g self-raising flour, sifted
2 teaspoons of baking powder
2 teaspoons of ground cinnamon
300 g Bramley apples,
peeled, cored and diced
2 tablespoons of semi-skimmed milk
1 tablespoon of demerara sugar

397g can of Carnation Caramel

Do you know, I did a silly thing, I opened the caramel tin and spooned the caramel into a dish. I then washed out the tin, to put it into the recycling and forgot to take a photograph of the caramel tin. Meanwhile George had put the tins into the recycling bin outside, so once I had realised my mistake, it was too late to take a photograph. Instead  I have "doctored" a Carnation Milk tin, I do hope I have not confused you.


Pre-heat the oven to 150 C/ Gas Mark 3
20cm spring-form cake tin buttered
and the base lined with parchment paper
1 small sauce pan

Peel, core and chop the apples into pieces
of about half an inch.

Place the diced butter and 
225g of the caramel into a large bowl
and either beat by hand or with an 
electric whisk until thoroughly combined.

Beat the eggs into the mixture
one at a time.

Until thoroughly combined

Sift together

the flour, baking powder and 
and gently fold into the mixture

Gently stir in the apple

and the milk

until thoroughly combined

Spoon the cake mixture into the prepared
cake tin and smooth the top, 
scatter a tablespoonful of
demerara sugar on the top.

Bake for 1 hour, or until risen and slightly
golden on top.
My cake took 1 hour and 10 minutes
to bake, 

Remove the cake from the oven and leave
it to cool for 15 minutes
before placing it on a serving plate

Whilst you are waiting for the cake to cool,

on a low heat, 
warm the rest of the caramel in a
small saucepan 
until you have a pourable consistency

then drizzle the caramel over the top
of the cake.

Cut yourself a slice and enjoy

on it's own or
 with some
whipped cream,
or you might prefer some ice cream.

Are you wondering what the verdict was from my resident taster, George?  Well this is what he said about this Caramel Apple Cake,


yes that's all


well, he did have a smile on his face when he was eating his slice of cake.

Take care and I will see you later in the week.

This week I will be joining my friends,


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