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For the icing:
For the stewed apple filling:
For the crumble topping:
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease two round 15cm cake tins and line with parchment paper.
- Beat the butter and sugar together in a large bowl. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until well blended.
- Combine the flour, bicarbonate of soda, salt and cinnamon in a small bowl. Stir into the butter mixture until blended.
- Place the apples in a food processor and pulse for about 30 seconds, or until the mixture resembles chunky apple sauce. Add a splash of water if needed.
- Stir the apples into the rest of the ingredients. Divide the batter between the tins and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
- Leave to cool in the tins for five minutes, then transfer to a wire rack to cool completely.
- To make the crumble, rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar. Bake for 15-20 minutes until golden.
- For the filling, place the apples in a saucepan with the cinnamon. Cook over a medium heat for 12-15 minutes until the apples are soft. Stir in the caramel, then remove from the heat and allow to cool before filling the cake.
- For the icing, beat the cream cheese and butter until creamy. Gradually beat in the icing sugar and cinnamon until blended. Beat in the vanilla extract.
- Use a large serrated knife to cut both sponges in half horizontally. Place the first sponge on a serving plate and spoon over the apple filling. Spread over some of the icing. Repeat these layers, finishing with the icing.
- Spread the remaining icing over the top and sides of the cake until completely covered. Top with the last of the apple filling and add a boarder of crumble around the top and bottom edge of the cake.
Per Serving: 438kcals, 18g fat (10.9g saturated), 67.3g carbs (42.13g sugars), 4.8g protein, 3.38g fibre, 0.24g sodium
Top Tip: If you can’t find caramel sauce, use Carnation toffee instead and stir together with a little melted butter.