Browned Butter Caramel Apple Cake

Where did summer go? I feel like it disappeared really quickly. One minute I was eating strawberries and peaches and desperately trying to tan, the next minute we’re halfway through September, closer to October than August and it’s raining. I’m struggling to adjust to wearing jeans and coats again. So I have dived straight back into Autumn baking in a pretty major way with this cake that pretty much sums up all the best things about baking this time of year. This cake certainly lived up to the expectations created by its fabulous name. I knew from the raw mixture it was going to be good and while it is baking it makes the house smell incredible. The browned butter in the sponge makes all the difference, especially combined with the cinnamon. The generous amount of caramel makes it deliciously decadent – particularly if you add a drizzle of cream to your slice. This acted as the ultimate comfort food to rid me of end of summer or post holiday blues! You can find the recipe here – my only change was to use extra flour to replace some of the ground almonds, simply because I didn’t have enough and the rain was a tad too ferocious to persuade me to go out and buy more! Eating this cake, listening to the rain, watching it get dark at 5pm – autumn is definitely here.