Apple and pecan cake with cinnamon caramel

Satisfy a sweet tooth with this sensational apple and pecan cake from Paul Bloxham
By Paul Bloxham
Apple and pecan cake with cinnamon caramel
  • Rating:
  • Serves: 6-8
  • Cook Time:
  • Prep Time: 1 hour 10 minutes
  • Effort: medium

Ingredients

For the apple and pecan layer

  • 200 g unsalted butter
  • 200 g sugar
  • 5 Cox's apples
  • 200 g pecans, chopped

For the cake batter

  • 80 g unsalted butter
  • 150 g sugar
  • 1 vanilla pods, scraped
  • 2 tbsp ginger, grated
  • 2 large eggs
  • 150 g Greek yogurt
  • 250 g plain flour
  • 1 tsp baking powder
  • 0.5 tsp chinese five spice
  • 0.5 tsp salt

For the cinnamon caramel sauce

  • 2 sticks cinnamon
  • 100 ml calvados
  • 350 g caster sugar
  • 100 ml water
  • 50 ml double cream

Method

1. Set the oven to 180C/gas 4. Melt the butter in an ovenproof frying pan and stir in the sugar.


2. Arrange the apples in a ring around the outer edge of the pan, and scatter the pecans in the centre. Cook for 15 minutes, until the sugar and butter have caramelised and the apples are tender.


3. Cream the butter and sugar together until pale and fluffy. Add the vanilla, ginger and eggs and beat until smooth. Add the yoghurt and mix well.


4. Stir in the flour, baking powder, five-spice powder and salt. Mix until combined, but do not over mix.


5. Pour the cake mix over the apples and bake for 25-30 minutes, until the cake is risen and golden-brown and a skewer inserted into the centre comes out clean. Cool on a rack for 15 minutes before serving.


6. For the sauce, gently heat the cinnamon sticks with the calvados and cook until reduced by half; remove the cinnamon.


7. Put the sugar and water into a saucepan and simmer over a medium heat until the sugar dissolves and it becomes a golden brown syrup. Carefully pour in the cooled Calvados, and whisk in the cream. Drizzle the sauce over the cake and serve with a little fromage frais.

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