Apple Cake with Hazelnut Caramel Topping Recipe

A sweetly nutty tea-time treat! 

<h1>Apple Cake with Hazelnut Caramel Topping Recipe</h1>
  • 20 mins to prepare

  • 1 hour, 10 mins to cook

  • Serves 10


  • 200g - Skinless hazelnuts
  • 200g - Butter at room temperature
  • 200g - Caster sugar
  • 3 - Medium eggs
  • 4 - Tablespoon yogurt
  • 200g - Self raising flour
  • 1/2 - Tablespoon baking powder
  • 1 1/2 - Pink Lady® apples cored and cut into thin slices (each ½ into 16)
  • 1 - Tablespoon icing sugar sifted
  • 75g - Butter
  • 75g - Soft light brown sugar
  • 3 - Tablespoon double cream
  • 85g - Hazelnuts roughly crushed
  • 1/2 - Pink Lady® apple cored and sliced into thin wedges

Full preparation

  1. Preheat the oven to gas mark 4/180C/fan oven 160C. Lightly grease a square loose bottomed 20x7.5 cm cake tin and fully line with baking parchment.
  2. Finely grind the hazelnuts in a mini processor. Put the butter and sugar in a bowl and cream together with a wooden spoon. Whisk in the eggs and yoghurt until fluffy. Sift the flour and baking powder together and fold in with the ground hazelnuts.
  3. Fold in the sliced apples and spread the mixture evenly into the tin. Sift over the icing sugar. Put the tin on a baking tray and cook for 1 hour.
  4. Meanwhile prepare the topping. Put the butter, sugar and cream into a small pan and melt together. Stir in the nuts and fold in the apple.
  5. Spread the mixture over the cake when it has cooked and put back in the oven to bake for a further 10-15 minutes.
  6. Put the tin on a wire rack to cool. When still warm lift out of the tin and serve warm or cold.

How did you get on

Once you’ve finished cooking and you’re suitably proud of the results, why not post a pic to Instagram with the hash tag #pinklady1394? We’d love to see!

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