Preheat oven 180C/gas4 Grease a 18cm springform tin and line the base with baking paper.
Using a tin of Carnation 'Caramel', spread a layer over the base of the tin [think I used about 120g].
Peel and core 2 apples - Coxes or something similar, then slice them and layer them onto the caramel.
Cream together 125g butter and 125g caster sugar till nice and fluffy. Beat in 2 eggs then fold in 120g of sr flour. Add about 2 tbspn milk to loosen the mixture.
Spoon the batter over the apples and bake for 35-45 mins till the cake is risen and golden.
The caramel will be round the sides of the tin!
Cool in the tin for a bit then turn the cake out, upside down, onto the serving plate.
Serve with some nice vanilla ice cream or whipped cream.
This is better as a dessert than as a slice of cake, as it's rather sticky. There's a good contrast between the sweet, sticky caramel and the crunch in the apple. Don't cut the apple too thin, then it will still have some bite to it when it's cooked, and not become mushy. A good way to use up a couple of apples.