Prep 30 mins
Cook 30 mins
Oh wow! This is seriously good! Slightly tart apples topped with a light sponge and drizzled (before cooking) with a caramel sauce that works its way through the whole dish! Real comfort food! I found this recipe in Australia's 'Delicious' Cooking Magazine and have adapted it slightly. It will serve 8 generously but could stretch to more if necessary.
- 6 large granny smith apples
- 250 g plain flour (all purpose)
- 2 teaspoons baking powder
- 250 g white sugar
- 200 ml milk
- 150 g butter, melted
- 2 eggs, beaten
- 1 cup brown sugar (200g)
- 1⁄2 cup golden syrup
- 300 ml water
- icing sugar
- heavy cream, to serve
- Preheat oven to 180°C (350°F).
- Butter a large glass or ceramic baking dish approx 32cm x 23cm x 5cm (12" x 9" x 2").
- Peel, core and slice apples 1cm (approx 1/2") thick.
- Pile apples into the baking dish, adding more apple if necessary to generously cover the bottom of the dish.
- Sift flour, baking powder and sugar into a large mixing bowl.
- Make a well in the centre and add milk, butter and eggs and beat with an electric mixer until the mixture becomes pale and the beaters leave a trail.
- Spoon batter evenly over the apples and smooth out with the back of a large spoon.
- Combine brown sugar, golden syrup and water in a small saucepan.
- Stir over medium heat until the mixture has become liquid and the brown sugar has melted.
- Stop stirring and allow mixture to come to the boil.
- Remove immediately from heat and pour evenly over the batter.
- Place dish on the centre shelf of the preheated 180°C (350°F) oven.
- Bake for 30-35 minutes or until the top is golden brown.
- Dust lightly with icing sugar to serve and serve with thick cream.
I defy anyone to cook this cake at the specified temperature for the specified time. Even before starting, I figured that wasn't right. I cooked it for nearly an hour. Needs foil on top after 30-40 mins to stop it going too dark. Next time, I would also only make half the quantity of caramel topping. All in all the cake was delicious but definitely the stuff heart attacks are made of with all that topping. I think it would definitely be lighter and as yummy with half the topping.
Thanks for this recipe - it is fabulous. In addition, it re-heats really well. First class!!
The tart apples went well with the sweetness of the caramel. The kids loved it served hot with vanilla icecream. It's a great winter dish. I have since made it many times for friends and everyone loves it. Sometimes I add extra apples to stretch it out and that works well.