Ingredients

300g Velvety Baking Mix (reserve 1 heaped tablespoon separate)
1 cup water
2 eggs
2 tbl oil
1 tsp vanilla
1 tsp baking powder
CARAMEL
1 400g tin coconut cream
1/2 cup maple syrup or liquid sweetener of choice
CARAMEL APPLES
2 big green granny smith apples (or 3 smaller) diced (few slices for decoration if wanted)
2-3 tbl butter or oil
1 tsp lemon juice
1 tsp cinnamon
pinch salt
reserved tbl dry baking mix

Apple cakes are the way to go in Autumn, and what better to top it with but caramel. Or even better, put the caramel inside the cake!

Instructions

1.In a medium heavy bottomed saucepan, combine all ingredients and bring to a gentle boil over medium heat
2.test 1
3.test 2
4.test 4
5.test 3
6.Preheat oven to 180 and line bottom of 20 cm cake tin
7.Take 1 heaped table of baking mix and keep separate
8.Mix rest of the cake ingredients together
9.Pour 2/3 of the batter into the cake tin and bake for 15 min
10.While cake is baking make the apples
11.Mix the apples with the either 2-3 tbl butter or oil, the reserved tbl dry baking mix, 1tsp lemon juice, 1 tsp cinnamon and pinch salt, in a large saucepan.
12.Cook on medium heat until apples are cooked halfway, remove from the heat and stir in 1/4 cup of the cooked caramel
13.Once base has baked for 15 min, Pour caramel apples over the base, then gently pour the rest of the batter over the top and return the cake to the oven for another 15 min or so until cooked. Can add sliced apples on the top before the second bake too.
14.Serve with the remainder of the caramel

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