“I live in my own little world, but its okay. They know me here.” ― Lauren Myracle
This spiced apple caramel cake is absurdly moist and superbly spicy. There is no treat more warming on a cold day than the combination of fresh apples with cinnamon and ginger under a heap of buttery golden (cheats) caramel…
And although this cake doesn’t fear all of the *real* ingredients (it doesn’t escape the butter), it is in fact, relatively healthy. The addition of apple sauce in the cake batter means that the grease factor is cut by almost half, whilst the oat overload in the super-crunchy streusel speaks for itself. And also, just for today, we can pretend that brown sugar counts as a wholegrain. Yep. This cake has it all.
Vegetable oil is used inside since it makes everything a million times more moist, meaning that this cake will still taste fresh even after a whole week has passed by (although I challenge you to make it last that long…)
And oh, apologies to anyone who saw this deliciousness debut on IG over a month ago…Procrastination got the better of me. You can stop craving it now 😉 :
For the Apple cake:
- 1.5 C flour
- 1 tbsp mixed spice
- ½ tsp cinnamon
- ½ tsp ginger
- ½ C vegetable oil
- ¼ C white sugar
- ¾ C dark brown sugar
- ½ C apple sauce
- 2 eggs
- ½ tsp baking soda
- 1 tbsp vanilla
- ½ tsp salt
- ½ C chopped walnuts
For the apples:
- 2 medium-large apples, chopped/diced/grated
- 2 tbsp sugar
- Sprinkle of Cinnamon + Mixed spice
For the oat streusel:
- 2 C oats
- ¼ C flour
- 5 C brown sugar (You may want to stop at 1C and then add more if necessary)
- 1 tbsp cinnamon
- ½ C cold + cubed salted butter.
Cheats caramel Sauce: (feel free to use your own recipe if you aren’t a complete lazybones like me…)
- 1 x can of carnation caramel
- ¼ C butter, melted.
- Preheat oven to 180/350 degrees. Line a 9 x 13 baking tray
- First, mix together all of the sugar + spiced needed for chopped apples, set aside.
- Cake: Mix together all dry ingredients in one bowl. In another bowl, mix the vegetable oil, sugars, eggs, apple sauce, salt, and vanilla. Combine the mixed wet ingredients with the mixed dry. Add the chopped apples.
- Now prepare the streusel: In a medium bowl, combine the 2C oats and 1/4C flour with 1.5 C brown sugar. Add the cinnamon. Cut in ½ C butter with a pastry blender (or you can use your hands) until the mixture is crumbly.
- Pour cake batter into the prepared tray, top with the streusel and bake for 30-35 minutes, or until the filling is set. Leave to cool.
- For the caramel sauce: Mix the melted butter into the can of condensed caramel. When you want to serve, just warm it up and let it go all melty! It is super silky and dangerously addictive. Don’t say I didn’t warn you.
After a long week of procrastination, I finally managed to knock out a couple of essays and made the final touches to that yucky coursework (ugh) #hastalavistababy. I’ve also finally come to terms with my weird study pattern…There really isn’t much point in forcing yourself to work in a window of time where you are bound to be distracted, planning is key, and free time needs to be enjoyed outside of these windows without the guilt! Ever since I’ve just come to accept that I can’t concentrate on anything for more than 45 minutes at a time, stuff has magically seemed to have gotten done! Better yet, it feels both productive and lenient at the same time…
The first week of November was also dotted with a bunch of really cute photo-shoots that some friends and I couldn’t resist (coming soon!). I’ve also got lots of (mainly chocolate-chip cookie-themed) recipes coming soon too! Apparently cravings explode under stress. I’ve also been sitting in the dark for 3 days straight because the builders next door have erected scaffolding right outside my window = #notfab #crazycookielady.
Finally, please know that the OCD part of me is also cringing at having to post these cake bars up one whole month down the line….Some of you might have noticed that the photo quality of my last 3 posts or so has been slightly better than the rest. Basically, I got a new lens about a fortnight ago (I could gush forever about this 1.8/55mm) – but these caramel apple bars were taken with the bog-standard 18-55mm I had been using prior to this special delivery. I really can’t deal with this kind of inconsistency, but these cake bars are too good to abandon! So forgive me, please. Just know that only your taste buds will be able to do this spiced caramel apple cake justice! Aside from being utterly divine and is the perfect way to both end fall, and start winter…Surely you must be convinced by now?
It’s so hard to believe that Halloween is over and November is well under way – it’s 6 Mondays until Christmas I believe?! Woah. Like SLOW DOWN 2014 – I still have pumpkin recipes pending!
On that note, have a great week everyone! What are you looking most forward to this month?! Tell me below!
“The fireworks always fade too soon” ~ Passenger, Month of Sundays