Salted Caramel Apple Crumble Cake
This Salted Caramel Apple Crumble Cake has a light brown sugar sponge crammed full of apples, topped with a salted caramel buttercream, salted caramel drizzle, and a delicious homemade crumble.
Servings: 12 Servings
Ingredients
To Make the Crumble
- 150 g Plain Flour
- 75 g Unsalted Butter
- 75 g Demerara Sugar
For the Salted Caramel
- 250 ml Double Cream
- 50 g Unsalted Butter
- 350 g White Granulated Sugar
- 100 ml Cold Water
- 1/2 tsp Sea Salt
For the Brown Sugar Cake
- 200 g Apples (peeled and chopped weight)
- 1 tbsp Ground Cinnamon
- 40 g Light Brown Sugar
- 325 g Unsalted Butter or Stork
- 325 g Light Brown Sugar
- 325 g Self-Raising Flour
- 6 Large Eggs
- 1 tsp Vanilla Extract 1
- 1 tsp Baking Powder
For the Buttercream
- 200 g Unsalted Butter
- 400 g Icing Sugar
- 50 g Salted Caramel Sauce (optional)
- 3-4 tbsp Whole Milk or Boiling Water (optional)
Instructions
To Make the Crumble
- Preheat the oven to 180C (160C Fan) and line a baking tray with baking parchment. Leave to one side.
- In a large bowl rub together the flour, butter and sugar until it resembles breadcrumbs.
- Sprinkle the mixture onto the baking tray and bake in the oven for 15-20 minutes or until golden brown in colour.
- Remove from the oven and leave to one side to cool.
To Make the Salted Caramel Sauce
- Measure out the cream in a jug and leave to one side.
- Measure out the butter and cut it into small cubes and leave to one side.
- In a saucepan add the sugar and water and pop onto a low/medium heat.
- Once the sugar has dissolved stop stirring and leave the mixture to come to the boil.
- Once the mixture is boiling, leave it until it turns a lovely amber colour, and then remove it from the heat. This can take up to 10 minutes.
- Whisk the caramel and add in the double cream. This will bubble and spit so please be careful. Keep whisking as quickly as you can until the bubbling has stopped.
- Add in the butter and whisk again until it is completely melted.
- Sprinkle in the sea salt and mix through.
- Careful pour the mixture into a clean jar, pop the lid on and place it into the fridge until it is completely cool.
To Make the Cake
- Preheat the oven to 180C (160C Fan). Line two 8” cake tins with greaseproof paper and leave it to one side.
- Peel and core the apples and place them into a large bowl. Add in the 40g of light brown sugar and cinnamon and mix until the apples are completely coated. Leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, vanilla extract, and baking powder. Whisk until all the ingredients are combined.
- Fold through the apples.
- Pour the mixture into the individual cake tins and bake in the oven for 35-40 minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Buttercream
- Beat the butter in your bowl for 5-10 minutes until pale in colour.
- Add in the icing sugar and caramel sauce (optional) and mix until completely combined.
- If the buttercream is too thick, add a tablespoon of milk and mix again. Repeat until the buttercream is the desired consistency.
- Pop the buttercream into a piping bag with your piping tip and leave to one side.
Putting it All Together
- Place your first cake onto your serving plate and pipe on the buttercream.
- Drizzle over the salted caramel sauce. If the sauce is too thick to drizzle put it into the microwave for 10-20 seconds to soften.
- Place your second cake on top and pipe the buttercream on.
- Drizzle over the Salted Caramel Sauce.
- Sprinkle over some crumble and enjoy!
Notes
- Homemade Caramel Sauce recipe.
- This cake will last 3+ days in an airtight container.