Apple Cinnamon Cake

Ingredients

• 500 g Butter or baking spread (softened, unsalted)
• 500 g Light brown soft sugar
• 9 Eggs (large)
• 300 g Cooking apples (about 3 apples) (grated weight)
• 500 g Self raising flour
• 2 tsp Cinnamon
• 300 g Butter (softened, unsalted)
• 600 g Icing sugar
• 1 tsp Vanilla extract
• 2-3 tbsp Milk
• 2 tsp Cinnamon
• 85 g Salted Caramel sauce (good quality shop bought or homemade)
• 75 g Pecans (chopped)

Instructions

1. 1

   Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins (that are at least 2" deep)

2. 2

   To make the sponge cream together the butter and sugar until light and fluffy. ideally using an electric mixer

3. 3

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

4. 4

   Then whisk in the self raising flour, cinnamon and apples

5. 5

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

6. 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. 7

   To make the buttercream, mix together the butter and icing sugar, ideally using an electric mixer

8. 8

   When it starts to come together add the cinnamon, milk and vanilla, and whisk until smooth. You can add more milk if it is too stiff

9. 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. 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. 11

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

12. 12

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