125g unsalted butter, softened, plus extra for buttering
397g can Carnation Caramel
2 medium eggs
225g self-raising flour, sifted
2 tsp baking powder
2 tsp ground cinnamon
300g Bramley apples, peeled, cored and diced
2 tbsp essential Waitrose Semi-skimmed Milk
1 tbsp demerara sugar
1 Preheat the oven to 150ºC, gas mark 3. Place the butter with 225g of the caramel in a large bowl and beat with an electric whisk until well combined. Then beat in the eggs one at a time.
2 Sift over the flour, baking powder and cinnamon. Fold together, then gently stir in the apple and the milk.
3 Lightly butter and base-line a 20cm spring-form cake tin. Spoon in the cake mix, smooth the top and scatter with the demerara sugar. Bake for 1 hour, or until risen and lightly golden on top.
4 Remove the cake from the tin and place on a serving plate. Warm the rest of the caramel in a small saucepan over a low heat until pourable, then drizzle over the top of the cake. Serve, cut into wedges, with a dollop of whipped cream or a scoop of ice cream — or simply with a cup of tea
Nutrition 337kcals/6.1g protein/44.5g carbohydrate/27.3g sugars/ 15g fat/9.1g saturated fat/1.2g fibre/0.6g salt per serving
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