This has to be the most autumnal pud I have made.. ever!
Packed with slices of seasonal Bramleys, and warm with cinnamon, it takes no time at all to make and will feed an army!
The salted caramel sauce is silky, buttery, creamy & sweet with just the right amount of sea salt to make it feel grown up, It’s the simplest thing to make too, with my failsafe recipe.
Ingredients for the traybake
2 large Bramley apples, peeled cored and sliced.
400g butter
400g caster sugar
400g self-raising flour.
7 medium free range eggs
2 heaped tsp ground cinnamon
2 tsp vanilla bean paste
100 ml whole milk
2 tbsp caster sugar + 1 tsp cinnamon to dust
Ingredients for the salted caramel sauce
120g caster sugar
50ml water
50g butter
200ml double cream
1 tsp flaky sea salt
Here’s how…….
You’ll need a deep sided roasting dish lined with greaseproof paper.
Pre heat the oven to 180c
Beat together butter and sugar and vanilla paste until fluffy. Add eggs then whizz with an electric mixer until foamy, if the mix starts to split just add a few tbsp of flour, (that sorts it out)
Add milk, whizz again, then add sifted flour and cinnamon and fold through until incorporated.
Put your cake batter into your lined baking dish, and level with a pallete knife or the back of a spoon.
Now add slices of apple vertically so a little is poking out of the top of the batter.
Dust with caster sugar and cinnamon and bake for around 40mins. Or until an inserted skewer comes out clean. Allow to cool in the baking tray then dust with icing sugar.
Now for the caramel sauce…
Add sugar and water to a saucepan and heat on medium. You can swirl but don’t stir!
Turn up the heat when all the sugar crystals have dissolved and boil rapidly, this will take about 10 mins until the searing hot syrup is golden amber in colour.
Now remove from the heat and stir in the butter, don’t worry it will fizz up furiously at this point.
As soon as the butter is melted add the cream and beat through.
Place back on the heat for a few minutes until you have a gorgeously silky sauce.
At this point the sauce will be quite thin, don’t worry as it begins to cool it becomes thicker.
When your sauce has cooled for around 10 mins add a teaspoon of salt and stir through.
Now slather your traybake with your silky sauce and feel a warm autumnal hug!
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