Ingredients

The following ingredients have 14 Servings
  • 150 g brown sugar
  • 2 tsp ground cinnamon
  • 225 g butter (room temperature)
  • 200 g white sugar
  • 4 eggs
  • 3 tsp vanilla extract
  • 375 g plain flour
  • 3.5 tsp baking powder
  • 250 ml milk (room temperature)
  • 2 apples
  • 1 lemon (juiced)
  • 4 tbsp caramel or dulce de leche
  • 60 g unsalted butter (at room temperature)
  • 1/4 tsp vanilla extract
  • 2 tsp cinnamon
  • 125 g icing sugar
  • 1 tbsp milk

Instruction

  • Grease and line two 20cm cake tins.
  • Peel and chop the apples then mix the lemon juice into the chopped apple so it doesn't go brown
  • Mix the brown sugar and cinnamon together and leave till later.
  • Beat the butter and caster sugar together until light and creamy. Beat in the eggs one at a time and then the vanilla.
  • Mix the flour and baking powder together then sift them into the bowl with the egg mixture. Stir in gently until fully incorporated. Mix in the milk until smooth.
  • Put a quarter of the mixture into each tin. Sprinkle on a layer of apple then add the rest of the cake mixture. Top with the rest of the apple and the cinnamon sugar mixture.
  • Bake the cakes for about 40-50 minutes at 160C.
  • Test they are ready by inserting a skewer which should come out clean.
  • Turn the cakes out of the tins and leave them to cool on a wire rack.
  • Spread a layer of caramel on one of the cakes.
  • Make the buttercream by beating together all the buttercream ingredients. Spread the buttercream on top of the caramel. Top with the second cake.
  • Heat some of the caramel in a bowl in the microwave. Drizzle it over the top of the cake.