Some weeks ago we preserved crates and crates of Democrat apples (which had been organically grown on a friend’s tree).

We made it our mission to do two preservers full a day. Normally we would do more, but the man of the house was somewhat unwell at the time. The aim was speed as the apples were threatening to bruise and it was unthinkable not to make use of such wonderful produce.

Certainly if it came to being prize worthy, they ain’t pretty enough by way of presentation, so the filled jars were unceremoniously transferred to the cellar.

What a treasure they are proving to be, perfectly suitable for pies and cakes.

Today for the Custard Club’s morning tea, I started out to make a Lumberjack cake. Oops, no dates and only desiccated coconut, should’ve been shredded.

With only slight adjustment this cake was made – a caramel apple cake using a jar of the preserved apples, and topped with a buttery (desiccated) coconut caramel. Served with a dollops egg custard of course.

What do you know! New recipe, which I’ll share if anyone would like it.

The cake is delicious and chopped fresh apples could be used instead of the preserved.

So thanks to the Custrad Club for the inspiration to new invention, in this case especially Des who has a great liking for Democrat apples.

Here is the recipe:

Apple Cake with Coconut Caramel Crust

For this recipe I used a size 31 jar of preserved diced apples (well drained), which yielded 3 cups apple.  Fresh apples can be substituted as per recipe below.

For the cake

125g butter, softened

1 cup brown sugar (lightly packed)

2 eggs

Finely grated zest one lemon

1½ cups self raising flour

3 cups diced peeled and cored apples (loosely packed)

½ teaspoon vanilla extract or essence

For the coconut caramel

60g butter

¼ cup milk

½ cup brown sugar

1 tablespoon lemon juice

½ cup desiccated coconut

Method

For the cake:

Heat oven to 160 degrees C.  Grease a deep sided 20cm round cake tin and line base with baking paper, then grease over this.

Whisk the butter and brown sugar together until light and creamy.  Whisk in the eggs, then fold in the lemon rind, flour and finally the diced apples and vanilla.

Transfer to the prepared tin, smooth out and bake for approximately one hour or until a metal skewer inserted into the centre comes out clean.

Meanwhile make the caramel (see instructions below).

When the cake is just cooked remove from the oven and pour the prepared caramel over.  Bake for 15 minutes more until golden brown.

Leave to stand in tin for 30 minutes before turning out onto a wire rack to cool.

To make the caramel topping:

Combine the butter, milk, brown sugar, lemon juice and coconut in a saucepan and bring to the boil stirring.  Reduce heat and simmer 2 minutes, stirring constantly, until the butter and sugar melt and the mixture thickens a little. Set aside until needed (keep warm).