I have just returned from France where I stockpile my precious jars of local Fleur du Sel Caramel, or Salted Caramel as it's known here (6 jars, this time...). It's become a cult ingredient of late, beloved of celeb chefs like Nigella who was photographed dripping in the stuff - I'd hate to try to wash that out of my hair... or turned into decadent martinis in one of my favourite restaurants, The Tannery. Me, I just love the stuff. It has a grown up edge compared to standard sugary caramel and I've made it into all sorts of dishes from homemade icecream to very grown up desserts. Listen, just give me a spoon and I'm in my happy place. As the weather is changing, it's time to make an autumnal cake. This traybake is warmed up with a healthy hit of cinnamon which melds beautifully with the sweet apple and salted caramel to make a sticky decadent cake. You can fancy it up by turning it into a sponge (use 2 x 8 inch cake tins and sandwich together with a cloud of Calvados whipped cream and a drizzle of caramel) or bake it in a loaf tin for afternoon tea. I made my cake in a 9-inch square tin, lined with baking parchment for easy removal.
In a large bowl, mix the flour, baking powder, sugar, eggs, cinnamon, vanilla, butter & caramel togetherfor about a minute until very well combined.
Add the chopped apples and gently mix through.
Pour the mixture into the tin and level out with a spatula.
Bake for 60-75 minutes (check after an hour - it's ready when a skewer inserted into the centre comes out clean). Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a cooling rack.
I love my apples and caramel. This is definitely a must try for me and my sister. Thanks!
Oh my goodness this looks and sounds amazing. Definitely something I'm going to try.
Bill - that's an interesting new development.
Camilla - If you're looking for Salted Caramel (or Fleur du Sel Caramel as I buy it in France), Marks & Spencer sell jars of it. You might want to buy two - one for cooking and one for just sticking a spoon into!
Maybe you should get those long island advertising agencies to market this for you; it has a lot of potential for a global hit!
Hello Aoife, I was just looking through your recipes and I came across this fantastic creation with one of France's best exports - caramel au beurre salé. I was wondering if you'd like to enter it into this month's Gourmandize Giveaway, the theme of which is apples?
Love apple and caramel together. I'll have to give this a try.