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A cosy autumn pumpkin cake with apples and salted caramel sauce. Deliciously moist, warmly spiced with cinnamon and mixed spices. It may be on the smaller side (the recipe uses a modest tin), but it\u2019s full of character. You\u2019ll remember the flavour and come back to it more than once this autumn\u2026<\/em><\/p>\n<\/blockquote>\n

Ingredients for pumpkin, apple and caramel cake:<\/span><\/p>\n

\n
• 1 large egg<\/li>\n
• 130 g light brown muscovado sugar<\/li>\n
• 250 g pumpkin pur\u00e9e*<\/li>\n
• 120 ml rapeseed oil<\/li>\n
• 160 g plain flour<\/li>\n
• 1 teaspoon baking powder<\/li>\n
• \u00bd teaspoon bicarbonate of soda<\/li>\n
• 2 teaspoons ground cinnamon<\/li>\n
• \u00bd teaspoon mixed spice<\/li>\n
• a pinch of salt<\/li>\n
• 300 g apples (about 2 apples), peeled, cored and sliced<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  In a mixing bowl, whisk the egg and brown sugar for about 1 minute, until slightly foamy and well combined (not fluffy). Add the pumpkin pur\u00e9e and oil, and mix until combined. Sift in the flour, baking powder, bicarbonate of soda, spices and salt. Gently fold with a whisk or spatula just until combined.<\/p>\n

  Line a 20 cm square tin with baking parchment. Pour in the batter and level the surface. Arrange the apple slices on top, slightly overlapping, in rows.<\/p>\n

  Bake at 180\u00b0C for about 50\u201355 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.<\/p>\n

  Ingredients for salted caramel sauce:<\/span><\/p>\n

  \n
  • 110 g sugar<\/li>\n
  • 30 ml water<\/li>\n
  • 60 ml double cream<\/li>\n
  • 15 g butter<\/li>\n
  • a large pinch of salt<\/li>\n<\/ul>\n

    Place the sugar and water in a small saucepan. Bring to the boil, then cook over medium heat until the sugar dissolves. Continue cooking (without stirring, just gently swirling the pan) for about 5 minutes, until the syrup turns from pale golden to amber. Remove from the heat and carefully pour in the cream (it will bubble vigorously). Add the butter and salt, then stir until smooth. Allow to cool slightly \u2013 the sauce will thicken but should remain pourable.<\/p>\n

    Drizzle the cake with the caramel sauce before serving.<\/p>\n

    * You can use canned pumpkin pur\u00e9e or make your own at home.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

     <\/p>\n

    <\/figure>\n

    Adapted from Snacking Cakes by Yossy Arefi.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    A cosy autumn pumpkin cake with apples and salted caramel sauce. Deliciously moist, warmly spiced with cinnamon and mixed spices. It may be on the smaller side (the recipe uses a modest tin), but it\u2019s full of character. You\u2019ll remember the flavour and come back to it <\/p>\n","protected":false},"author":1,"featured_media":13559,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25,21],"tags":[101,86,104,137],"duration":[],"tag_group":[],"class_list":["post-13558","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apple-cakes","category-fruit-cakes","tag-apple","tag-cinnamon","tag-double-cream","tag-pumpkin"],"acf":[],"yoast_head":"\n