1applewashed and cored, but unpeeled, cut into medium-sized chunks
¾cup(175ml) hard apple cider (I used Thatcher’s Gold)
½cup(125g) butterat room temp
½cup(125g) granulated sugar
2free-range organic eggs
1 ½cups(175g) all purpose (plain) flour
½cups(60g) wholemeal plain flour
1 ½teaspoonsbaking powder
For the Salted Cider Caramel Drizzle
1 ⅓cup(250g) sugar
3tablespoonshard apple ciderI used Thatchers Gold
½cup(150ml) double (heavy) cream
¼teaspoonsea salt flakes
Soak the apple chunks in the cider while preparing the other ingredients.
Preheat the oven to 350F/180C and lightly grease an 18cm (7in) cake tin.
In a stand mixer or with an electric whisk, cream together the butter and sugar for a few minutes until pale and fluffy. Add the eggs, both flours, baking powder, cinnamon and salt, and mix to combine.
Add the apple (along with the cider it was soaked in), to the batter and gently stir to combine, being careful not to over-mix.
Pour the batter into the cake tin and bake in the oven for 25 minutes or until golden and an inserted skewer comes out clean. Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
For the salted cider caramel:
Heat the sugar and water in a saucepan over a medium heat, stirring gently until it bubbles and the sugar dissolves. Add the cider and, without stirring, boil the mixture for about 5-7 minutes until it is a golden colour. If necessary, scrape the sides down with a rubber spatula, but don’t stir.
Remove from the heat and stir the cream into the sauce until combined. Be careful, it will bubble up considerably and could splurt at you like molten caramel lava. Stir in the salt. Pour into a sterilized jar and allow to cool.
Drizzle the cooled salted cider caramel over the cake and serve.