Apple caramel streusel cake is layered autumnal treat, a lightly spiced sponge with thinly sliced layers of apples and melting caramel topped with a crumbly, nutty, oat streusel topping. Hibernate away with a large slice of apple caramel streusel served with hot custard or vanilla ice cream.
|Apple Caramel Streusel Traybake|
Ingredients makes 12 slices
120g self rasing flour
60g caster sugar
90g unsalted softened butter
2 tbsp whole milk
1/2 tsp cinnamon
1/4 tsp nutmeg
2 medium sized cooking apples finely sliced
1 can carnation caramel sauce
25g plain flour
25g porridge oats
35g dark brown sugar
45g chopped hazelnuts
50g unsalted softened butter
Preheat the oven to 180c
Grease and line a high sided baking dish.
Cream the butter and sugar together for the sponge base.
Beat in the eggs and milk then add the dry sponge ingredients.
Whisk into a fluffy batter.
Pour the batter into the baking dish
Layer the apples over the sponge mix and cover with the caramel sauce.
In a separate bowl combine the streusel topping ingredients until all the oats are coated and the flour is no longer visible.
Sprinkle the topping over the apples and caramel.
Bake 20 - 25 mins.
Allow to cool before removing from baking dish.
Can be served hot or cold. Slice into squares and serve with hot custard or ice cream.
Will keep in an air tight container for 3 days.
This recipe can be frozen for up to a month.
Defrost at room temperature.
Eat cold or reheat at 180c for 7-10 mins.
I made this recipe on Foodie Laura TV as part of a getting ready for autumn video.