150 gr soft butter
133 gr light brown sugar
3 eggs (size M)
150 gr plain flour (or wholemeal spelt flour)
30 gr ground walnut or almond
2 level teaspoon pumpkin pie spice mix (cinnamon, clove, nutmeg)
1 heaped teaspoon baking powder
1 teaspoon bicarbonate of soda
3 apples, roughly grated
100 gr natural yoghurt
for the caramel:200 gr sugar
50 ml water
2 tbsp unsalted butter
2-3 tbsp heavy creama pinch of coarse salt like Maldon
- Preheat oven to 180 C. Grease the mould you use with some butter even if use a silicon mould. If you have a metal tin grease with butter then dust with some flour.
- Put the soft butter into the bowl of a stand mixer. Add the sugar and beat until pale and fluffy. Then add the eggs each by each.
- Meanwhile mix the flour, almond, spice mix, baking powder and bicarbonate of soda in a small bowl.
- Peel the apples then roughly grate. Then add to the butter mixture, then carefully fold the flour mixture in. Then add the yoghurt. Be careful not to overmix the batter! Otherwise the cake will be like rubber and really tough.
- Pour the batter into the prepared tin then bake for appr. 35-40 minutes or until a skewer comes out clean.
- Leave to cool the cake in the tin to room temperature then turn out to a cake stand.
- Meanwhile make the caramel sauce: put the sugar and water into a pan. Heat on medium until the sugar dissolved. Don’t stir at all otherwise the sugar will be crystallized! Heat about 8-10 minutes until the colour turns into nice brown. Then remove the pan from the heat and add butter and cream. Be careful not to burn your fingers! Finally add the salt, stir well and set aside.
- Right before serving pour some caramel over the top of the cake.