Apple and cinnamon slab cake with salted caramel frosting
For the cake 50g light brown sugar
1 1/2 tablespoons ground cinnamon
100g granulated sugar
200g self raising flour
1 large apple peeled, cored, and finely sliced
For the crunchy top:
50g light brown sugar
1 tablespoon ground cinnamon
Grease and line an 8”x8” square tin Preheat the oven to 160oC
Place the light brown sugar & 1.5 tablespoons cinnamon in a small bowl. Set aside.
Place the eggs and granulated sugar in a large bowl and beat with an electric mixer until pale and creamy, about 5 minutes.
Melt the butter and gradually add to the eggs and sugar, followed by the milk and mix just until evenly combined.
Add the flour to the batter and mix on low speed with the electric mixer until evenly combined.
Add the apples to the batter and fold until evenly incorporated.
Spoon about 2/3 of the batter into the prepared pan. Sprinkle about 2/3 of the brown sugar-cinnamon mixture on top of the batter. Spoon the remaining batter over top, followed by the remaining brown sugar-cinnamon mixture.
Using a butter knife or the handle of a teaspoon, swirl the layers by making a zig-zag motion through the batter once in each direction (don't overdo it!).
Place in the oven and bake for about 25-30 minutes until the cake has risen, springy to touch and browning on top. Meanwhile place the brown sugar and cinnamon for the topping into a small bowl and mix well, setting aside until the cake has cooked.
Take the cake from the oven and sprinkle the sugar mix on top and leave to cool completely
For the buttercream - if you’re looking for a cheats version, Aldi do a great salted caramel icing. If you want to make your own you’ll need:
100g unsalted butter
120g icing sugar
1/2 tin of carnation caramel
Few flakes of sea salt
Place the butter and sugar into the bowl of an electric mixer and beat on high speed for 10minutes until pale and creamy.
Using a spatula scrape down the side of the bowl to ensure everything is well incorporated.
Add in the caramel and salt and mix through
Using a spatula, spread the icing on top of the cooled cake and sprinkle with a little more brown sugar and cinnamon