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1
Oil the sides of a cake tin (not listed) and line the bottom and sides with parchment paper.
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2
Preheat the oven to 180C.
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3
Peel the apples and make some slices to use on the top of the cake.
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4
Cut the rest of the apples into 1 cm cubes.
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5
Grease a frying pan with margarine (not listed) and line it with parchment paper.
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6
Cut off the hanging paper.
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7
Heat the pan on medium heat before adding the caramel ingredients marked with and leave for a while.
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8
Foam should form and the colour should also change.
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9
The mixture should still be smooth at this point.
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10
Tilt the pan back and forth every so often and wait.
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11
After about 4 minutes, once the color changes as seen in the photo, remove from heat.
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12
Pour half of the caramel into the cake tin and arrange the sliced apples on top.
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13
If the worst happens and your caramel hardens, crack it in half, and half into the batter below the apple slices.
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14
Add the eggs and sugar to a bowl and mix well.
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15
Add the rest of the ingredients except for the apple and mix until all the ingredients are combined and the mixture is no longer floury.
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16
Add the remaining apple and caramel to the bowl from Step 8 and mix well with a wooden spatula.
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17
(If the caramel hardens, break the caramel into smaller pieces and scatter in.)
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18
Pour the mixture into the cake tin and bake for 30 - 35 minutes.
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19
Leave the removable bottom of the cake tin as it is.
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20
Remove the sides of the cake tin as well as the baking paper lining them.
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21
Cool on a wire rack.
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22
Once cooled, turn the cake out upside down onto a plate (this will mean the caramel and apple topping will face upward.)
