Caramel Apple Traybake

I've got an oven!!! I know this is a fairly standard piece of kitchen equipment, but when I moved in, back in August, the oven was ripped out and I was left with a gaping hole in my kitchen. Actually, more accurately, I was left with no kitchen - the whole thing was ripped out, and new pieces are slowly being put in, as and when there's a free weekend.

Now it's finally starting to look like a kitchen, I jumped at the chance to do some Autumn baking. The leaves on the trees are starting to turn, and the air is just that little bit crisper. High time for the flavours of Autumn to come out to play. So without further ado, I give you Caramel Apple Traybake, with a crumbly, biscuity (slightly burnt, thanks new oven) topping. I used a muffin recipe from Sally's Baking Addiction, every so slightly modified, and then poured a standard caramel sauce recipe over the top. Just to make it extra naughty and extra delicious.

Apple Traybake

Topping
140g Light Brown Sugar
25g Granulated Sugar
120g Melted Unsalted Butter
170g Plain Flour

1. Mix the sugars with the melted butter.
2. Stir in the flour to form a thick, crumbly, uhm.... crumb! Then set aside.

Cake
115g Unsalted Butter
100g Light Brown Sugar
50g Granulated Sugar
2 Eggs
120g Greek Yoghurt
220g Plain Flour
2tsp Baking Powder
60ml Milk
2 Apples chopped into chunks (when weighed, mine were around 250g)

1. Combine the butter and sugars.
2. Add the two eggs, followed by the yoghurt.
3. Fold in the flour and baking powder.
4. Gradually add the milk.
5. Fold in the chopped apples.

- Pop the mix into a lined tray, then spread the topping over the mix.
- Bake at 200 degrees for around 40 mins. Keep an eye on the topping, you might need to cover the bake with tinfoil halfway through to stop it from catching!

Caramel Sauce
200g Granulated Sugar
90g Salted Butter
120ml of Double Cream

1. Heat the sugar in a pan, stirring all the time until it forms clumps, then melts down into an amber liquid.
2. As soon as you have the liquid, add the butter - it'll splash everywhere, so watch out!
3. Once the butter melts, add the double cream, stirring alllll the time. Once again, watch out, because there will be lots of bubbling.
4. Let it bubble for about a minute, then remove from the heat and allow to cool.
5. Put half in a piping bag and top your traybake. The rest will last in an airtight container in the fridge for a couple of weeks, but you'll to warm it up for a few seconds in the microwave to use it.