125g unsalted butter, softened
379g Carnation Carmel
2 eggs, slightly beaten
225g flour
4tsp baking powder
2tsp ground cinnamon
2 Bramley apples, peeled, cored & diced
2tbsp whole milk
1tsp brown sugar
Serves 10
Preheat oven 150C
1. Cream butter and 225g Carmel until well blended
2. Beat eggs into mixture one at a time
3. Sift dry ingredients into mixture and stir together by hand
4. Stir in apple chunks and milk until blended
5. Lightly butter a 20cm cake tin, spoon mixture into tin and smooth the top. Sprinkle brown sugar over the top.
6. Bake for 40 minutes, or until top is golden brown and toothpick comes out clean.
7. Warm the rest of the Carmel in a microwaveable jug until pourable, then pour over cake and enjoy with tea & friends!
I used only 2 tbsp of pouring Carmel and saved the rst to enjoy with skived apples as a snack. This mixture of sweet Carmel and tart apple not only creates a moist cake, it's rather moreish too! Bon Appetite!
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