Jersey Apple Cake with Salted Caramel Frosting

Preheat oven to 175°C (350°F). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, cream together softened Jersey butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the Jersey milk, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the mashed Jersey Royal potatoes and diced apples tossed with lemon juice.

Pour batter into the prepared cake pan and spread evenly.

Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

For the Salted Caramel Frosting: In a heavy-bottomed saucepan, combine the granulated sugar and 60ml of the cream. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture begins to bubble.

Stop stirring and let the mixture cook until it turns a deep amber color. Watch carefully, as it can burn easily.

Remove from heat and carefully whisk in the salted Jersey butter until melted and smooth.

Slowly pour in the remaining 60 ml of cream, stirring constantly. The mixture will bubble up vigorously. Continue to stir until smooth.

Stir in the sea salt. Taste and add more salt if desired.

Let the caramel cool slightly until it thickens, about 15-20 minutes. Beat in the powdered sugar. Cool completely.

Once the cake is completely cool, frost with the salted caramel frosting.