Caramel Apple Cake

This autumnal 'Caramel Apple Cake' certainly looks the part.  I wish I could have taken the photograph next to some naturally sun drying autumnal orange, yellow and burnished leaves, but its rather muddy in my garden, so it had to be taken against the wooden panels in my flat. 

Upon cooking the sugar becomes sticky and caramel-like, both these elements coating and colouring the cake beautifully.  But beware when making the topping, a minute or two over and it can become a little too dark, and thus a little burnt around the edges, (a bit like this one).  For me the best part of this cake was the apples and how they became soft - apple pie like. 

I am sharing a slice of this Apple and Caramel Cake with Cook Eat Delicious - Desserts.  The theme for November is apples and is being hosted by Nayna at Simply Food.  CookEatDelicious was founded by Raven at Cook Eat Delicious. 

Apple and Caramel Cake
Serves 8
Ingredients
For the topping
100g golden caster sugar
1 - 2 eating apples, depending on size
For the sponge
175g unsalted butter, softened, plus extra for greasing
175g golden caster sugar
3 medium eggs, beaten
225g plain flour, sifted
1 teaspoon baking powder
½ teaspoon cinnamon
75ml milk
Method
Preheat the oven to gas mark 6.  Lightly grease a round 8 inch cake tin and line the base with parchment paper. 
For the topping
Put the sugar in an even layer in a heavy based saucepan and heat gently, without stirring.  When it begins to melt and turn brown, swirl the pan so it caramelizes evenly.  Quickly tip the caramel into the greased base of the cake tin and ensure it is evenly coated.  Leave to cool.
Meanwhile, slice the apples (you may not need to use up all the slices - so enjoy a natural taste of apple).  Arrange the apple slices on top of the caramel, which will have hardened. 
For the sponge
Beat together the butter and sugar with a wooden spoon in a large mixing bowl until pale and fluffy You can also use a food mixer with a paddle attachment for this.  Add then eggs, gradually, beating after each addition.  Fold in the flour, baking powder and cinnamon with a large spoon, then stir in the milk, mixing until you have a smooth consistency.  Spoon the sponge mixture over the apple in an even layer.  Place the tin on a baking sheet and bake in the oven for 45 - 50 minutes or until a skewer inserted into the centre comes out clean.  Remove from the oven and leave the cake to cool in the tin for a few minutes, then turn out onto a plate.  Adapted from Tana Ramsay's I Love To Bake.