185g unsalted butter, softened
1 cup brown sugar
1 cup self-raising flour
¾ cup plain flour
1 tsp ground ginger
380g can caramel top'n'fill
5 green apples, peeled, cored, 1cm slices
Icing sugar, whipped cream, to serve
2/3 cup brown sugar
½ cup plain flour
½ cup rolled oats
1½ tsp mixed spice
75g cold butter, chopped
Preheat oven to moderate, 180°C. Lightly grease and line a 22cm spring-form cake pan and place on an oven tray.
In a bowl of an electric mixer, beat butter and sugar together until creamy. Add eggs one at a time, beating well after each addition. Fold in combined sifted flours and ginger. Spoon mixture into pan, smoothing top. Bake 20 mins until golden.
Transfer caramel to a bowl and lightly whisk. Dollop one-third caramel gently over cake base. Top with apples, fanning and overlapping. Finish with remaining caramel. Bake 20 mins until starting to brown.
In a bowl, combine sugar, flour, oats and spice. Using fingertips, rub in butter until mixture resembles breadcrumbs. Sprinkle over cake, bake 25-30 mins until topping is golden. Cool in pan.
Dust with icing sugar and serve in wedges with whipped cream.