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Apple Cinnamon Cake

Ingredients

For the sponge

  • 500 g Butter or baking spread
  • 500 g Light brown sugar
  • 9 Eggs large
  • 300 g Cooking apples (about 3 apples) grated weight
  • 500 g Self raising flour
  • 2 tsp Cinnamon

For the buttercream

  • 300 g Butter or baking spread
  • 600 g Icing sugar
  • 1 tsp Vanilla extract
  • 2 tsp Cinnamon

For the decoration

  • Salted Caramel sauce I used Tesco's Finest
  • Chopped pecans

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins

  2. To make the sponge cream together the butter and sugar until light and fluffy. I used an electric hand mixer, but you can also do this by hand with a whisk

  3. Add the eggs two or three at a time and whisk them in

  4. Then whisk in the self raising flour, cinnamon and apples

  5. Divide the mixture between the three sandwich tins, I like to weigh it out for accuracy so the layers are even

  6. Bake them for around 35-40 minutes, or until a skewer inserted in the middle comes out clean. Then remove them from the tins carefully and let them cool completely on a cooling rack

  7. To make the buttercream, mix together the butter and icing sugar, you can use either an electric mixer or do this by hand with a spoon

  8. When it starts to come together add the cinnamon and vanilla, and whisk until smooth

  9. Stack the sponges up on your plate or cake stand, piping buttercream between each layer and drizzling salted caramel sauce over the buttercream, letting it drip down the sides of the cake

  10. When you get to the last layer, use a spatula to spread a little buttercream in the centre reaching almost to the edge but not quite, then pipe rosettes all around the edge

  11. Add the chopped pecans in the centre, then drizzle over more salted caramel sauce

  12. Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days