Sticky Caramel Apple Cake

As the evenings get colder and darker, we find ourselves craving the seasonal home comfort food that we can cosy up in front of the fire with. This simple, tasty, sticky bake will see you through until we glimpse that sunshine again. Caramel is notoriously thought of as being a baker’s nemesis, but with this cake there is no longer a need to be afraid!


75g light brown sugar

3 Granny Smith apples

1 tbsp lemon juice

125g softened butter/baking butter

220g sugar

1 tsp cinnamon

1 tsp vanilla extract

3 eggs

150g self raising flour

35g plain flour

60ml milk


Pre heat the oven to 180 degrees Celsius. Grease and line a round 20cm cake tin with baking paper. Sprinkle the brown sugar over the bottom of the tin.

Peel, core and thickly slice the apples. Toss these with the lemon juice before arranging the apples on top of the brown sugar. If you have any excess lemon juice, drizzle this over the top.

Beat together the butter, sugar and cinnamon until well mixed and creamy. Add the eggs and vanilla and continue to beat until well combined.

Sift the flours together before using a metal spoon or spatula to gently fold in the flour and milk in two batches. Once combined, spoon the mixture over the apples, ensuring a smooth finish.

Bake for 1 hour 20 minutes or until golden and a skewer comes out clean. Leave to cool in the tin for 10 minutes.

Place a plate over the cake tin then turn it upside down to turn the cake out. Voila!

  • Pink Lady apples are a personal favourite of mine and will work just as well in this recipe. You can also try Golden Delicious.
  • It’s always best to run a knife around between the cake and the tin before turning it out to ensure no parts of the cake are stuck. 
  • As this cake has sticky caramel, a spring form tin will work well as it will allow you to gently ease the sides away.
  • For an extra flourish, serve with some delicious, thick heavy cream or a dollop of custard!

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