Caramel Apple Cake
Claire Thomson · Home Cookery Year
This is a simple cake, which in my eyes makes it a great cake, one that anyone can make. Choose an interesting variety of apple if you can. With it being autumn, this shouldn't be all that difficult. I especially love russet apples, to eat and also to use in cakes and desserts. Russets, with their matt yellow and golden-brown colour and almost sandpapery skin, are the ugly duckling of the apple world, until you bite into one. With a firm, dry texture, they are less juicy, although definitely more crunchy, and the chomp of a russet apple can be heard from a mile off. Russet apples have the best flavour of all, fragrant like a pear, slightly nutty, and beautifully sweet. Baked here in the toffee and caramel sauce, the apples turn fudgy and glossy when up-ended as the topping to this cake.
