Cinnamon Caramel Apple and Pear Cake

Ingredients

• 400 ml milk
• 1 tbsp apple cider vinegar
• 350 g plain white flour
• 1 tsp baking soda
• 0.75 tsp baking powder
• 0.25 tsp salt
• 200 g caster sugar
• 1 tbsp vanilla
• 150 ml vegetable oil
• 400 ml double cream (For whipping and layering; some is also used for topping.)
• 1 handful pecans (For topping; handful size not specified.)
• 2 pears (Sliced; use a mix of halves and thicker slices for layering.)
• 3 apples (Sliced; use a mix of halves and thicker slices for layering.)
• 3 tbsp butter (Melted; for the fruit.)
• 3 tbsp soft light brown sugar (For the fruit.)
• 2 tsp cinnamon (For the fruit.)
• 0.5 tsp vanilla (For the fruit.)
• 1.5 tbsp butter (Melted; for the caramel.)
• 2 tbsp soft brown sugar (For the caramel.)
• 1 tbsp double cream (For the caramel.)

Steps

1. 1

   Preheat the oven to 180°C / 350°F and line a loaf tin, approximately 23 × 12 cm and 6.5 cm deep.

2. 2

   In a large bowl, whisk together the milk and apple cider vinegar. Set the mixture aside.

3. 3

   In a separate bowl, mix the flour, baking soda, baking powder, and salt.

4. 4

   Add the caster sugar, vanilla, and vegetable oil to the milk mixture. Whisk until emulsified.

5. 5

   Fold the dry ingredients into the wet mixture until you have a smooth batter.

6. 6

   Pour the batter into the lined loaf tin.

7. 7

   Bake for 50–60 minutes, checking with a toothpick. Test more than once if needed, returning the cake to the oven in 5-minute increments until the toothpick comes out clean.

8. 8

   Let the cake cool completely. Remove it from the tin and wrap it in cling film until ready to layer; it may be made the day before.

9. 9

   Slice the pears and apples, using a mix of halves and thicker slices to help with layering.

10. 10

    In a bowl, mix the melted butter, soft light brown sugar, cinnamon, and vanilla for the fruit.

11. 11

    Spread the sliced fruit on a tray and coat it with the cinnamon mixture.

12. 12

    Bake the fruit for 15 minutes, until softened but still holding its shape. Leave it to cool.

13. 13

    Whip the double cream to firm peaks.

14. 14

    For the caramel, microwave the melted butter, soft brown sugar, and double cream for 15–30 seconds, or heat them together in a saucepan. Stir until smooth.

15. 15

    Cut the top off the cooled sponge to level it, then cut the loaf in half. The two layers may be uneven in size.

16. 16

    Place the larger cake layer on a board. Arrange fruit slices on top, leaving small gaps, and add cream in the gaps.

17. 17

    Add puddles of caramel over the fruit and cream.

18. 18

    Place the remaining cake layer on top. Finish with more cream, fruit, caramel, and pecans, then slice and serve.

Notes

The source does not specify an exact serving count, loaf-pan lining material, or a defined amount for the handful of pecans. Whipped cream, fruit, caramel, and pecans are used for filling and finishing; exact allocation between layers is not specified.

Nutrition per serving

• dessert
• cake
• autumn
• baked
• layered
• vegetarian