- Ingredients
- Method
Ingredients
Crumble Topping
- 3/4 cup Edmonds Standard Grade Flour
- 1/2 cup Chelsea Raw Sugar
- 1/4 cup rolled oats
- 1 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 80g butter, melted
- 1 red apple
Cake
- 1 packet Edmonds Vanilla Cupcakes (reserve icing mix for another use)
- 60g butter, softened
- 2 eggs
- 2/3 cup unsweetened Greek yoghurt
- 2 Granny Smith apples
Caramel Sauce
- 1 cup Chelsea Raw Sugar
- 60g butter, roughly chopped
- 1 1/2 Tbsp Chelsea Golden Syrup
- 1/4 tsp salt
- 150ml cream
- thickened cream, to serve
Additional tips
- If the sugar crystallises when making the caramel sauce, add a little water to redissolve it.
- Cake will keep well in an airtight container for 2-3 days. After this, it is best to refrigerate.
- Caramel sauce can be refrigerated for up to 3 weeks - reheat in the microwave on low power before serving.
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Method
Preheat oven to 180ºC bake / 160ºC fan bake. Grease a 23cm round springform cake tin and line the base with baking paper.
Crumble Topping
In a medium bowl, stir flour, sugar, oats, cinnamon and baking powder together. Add butter and mix until well combined.
Cut red apple in half, remove core, then thinly slice. Set aside.
Cake
Place vanilla cupcake mix in a large bowl. Add butter and eggs. Using an electric mixer, beat on low speed for 30 seconds to combine. Add yoghurt, increase speed to medium and beat for 1 1/2 minutes.
Peel and core Granny Smith apples, then dice into 1cm cubes. Fold through cake batter.
Spoon mixture evenly into prepared tin. Sprinkle approximately two thirds of the crumble on top. Arrange sliced red apple on top, then finish with remaining crumble.
Bake for 60 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in tin (can be served warm or at room temperature).
Caramel Sauce
While cake bakes, make caramel sauce. Combine sugar, butter, golden syrup and salt in a medium saucepan over medium heat. Gently swirl the pan to mix the melted butter with the sugar.
Bring to a simmer (don’t stir) and bake for 5 minutes, until deep amber in colour. Remove from heat and gradually whisk in cream. Return to a medium-low heat and bake for a further 2 minutes.
Slice cake. Drizzle with caramel sauce and add a dollop of thickened cream to serve.
Additional tips
- If the sugar crystallises when making the caramel sauce, add a little water to redissolve it.
- Cake will keep well in an airtight container for 2-3 days. After this, it is best to refrigerate.
- Caramel sauce can be refrigerated for up to 3 weeks - reheat in the microwave on low power before serving.
Reviews
7
What did you think of this recipe?
You May Like These
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
How to Choose SugarFor Baking?
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