Apple Crumble Cake

Preheat oven to 180ºC bake / 160ºC fan bake. Grease a 23cm round springform cake tin and line the base with baking paper.

Crumble Topping
In a medium bowl, stir flour, sugar, oats, cinnamon and baking powder together. Add butter and mix until well combined.

Cut red apple in half, remove core, then thinly slice. Set aside.

Cake
Place vanilla cupcake mix in a large bowl. Add butter and eggs. Using an electric mixer, beat on low speed for 30 seconds to combine. Add yoghurt, increase speed to medium and beat for 1 1/2 minutes.

Peel and core Granny Smith apples, then dice into 1cm cubes. Fold through cake batter.

Spoon mixture evenly into prepared tin. Sprinkle approximately two thirds of the crumble on top. Arrange sliced red apple on top, then finish with remaining crumble.

Bake for 60 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in tin (can be served warm or at room temperature).

Caramel Sauce
While cake bakes, make caramel sauce. Combine sugar, butter, golden syrup and salt in a medium saucepan over medium heat. Gently swirl the pan to mix the melted butter with the sugar.

Bring to a simmer (don’t stir) and bake for 5 minutes, until deep amber in colour. Remove from heat and gradually whisk in cream. Return to a medium-low heat and bake for a further 2 minutes.

Slice cake. Drizzle with caramel sauce and add a dollop of thickened cream to serve.

Tips

• If the sugar crystallises when making the caramel sauce, add a little water to redissolve it.
• Cake will keep well in an airtight container for 2-3 days. After this, it is best to refrigerate.
• Caramel sauce can be refrigerated for up to 3 weeks - reheat in the microwave on low power before serving.