Apple and Salted Caramel Cake
This gluten free apple and salted caramel cake is a perfect autumnal bake. An easy gluten free loaf cake which feeds around 12 people, using a 2lb loaf tin.
Servings: 12
Ingredients
- 175 g unsalted butter softened
- 100 g caster sugar
- 75 g dark brown sugar plus 1 tbsp
- 1 tsp vanilla extract
- 3 large eggs
- 175 g gluten free self-raising flour
- 1 tsp cinnamon
- 1 tbsp milk
- 2 apples
For the frosting:
- 100 g unsalted butter room temperature
- 200 g icing sugar
- 2 tbsp Carnation caramel
- 1 tbsp milk
- 1/2 tsp sea salt flakes
For the topping:
- 2 tbsp Carnation caramel
- Pinch sea salt
- 40 g pecans roughly chopped
Instructions
- Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Line a 2lb loaf tin with a loaf liner or baking powder.
- Peel and core the apples and chop into approx 1cm cubes. Add to a bowl with 1 tbsp dark brown sugar and stir so the sugar is coated. Set to one side.
- Add the butter, caster sugar and dark brown sugar to a large mixing bowl and beat with an electric whisk until creamed.
- Next add the vanilla extract and eggs and whisk again until combined. Don't worry if it starts to curdle, the flour will fix this.
- Next sift in the gluten free flour and add the cinnamon. Add the milk and then beat again with the whisk until it forms a smooth batter.
- Fold in the apple pieces and pour into the lined loaf tin. Smooth the top and bake for 50 minutes to one hour. When done, a skewer inserted in the middle should come out clean. Allow to cool completely on a rack.
- Make the frosting by beating together all the ingredients in a large mixing bowl until they form a smooth, fluffy frosting. Use a spatula to smooth the frosting onto the cooled cake.
- Mix together the caramel and sea salt and then drizzle over the top of the cake. Sprinkle with the chopped pecans and serve.
Video
Notes
This cake will keep for approximately 3-5 days in an airtight container. You can also freeze it before frosting.
Nutrition
Serving: 1g | Calories: 411kcal | Carbohydrates: 51g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Cholesterol: 96mg | Sodium: 329mg | Fiber: 2g | Sugar: 38g
