Toffee Apple Cake…Posted: January 10, 2013
After making plenty of biscuits before cake I felt it was about time I made a cake again so after Christmas I sat down to look for a recipe that was different to cakes I had made in the past. I decided upon this Toffee Apple Cake from the River Cottage Cake Cookbook. Every cake I have made form this book has been great and this one was equally as good!
If you’d like to try and make this cake here is the recipe! It’s quite an easy sponge to make and the only time consuming part is cutting and peeling the apples!
- 3–4 medium eating apples, such as Cox’s or Russets
- 125g dark soft brown sugar
- 175g self-raising flour
- 1 tsp baking powder
- ½ tsp salt
- 175g golden caster sugar
- 175g unsalted butter, softened
- 3 eggs
- 1 can of caramel or dulce de leche
1. Preheat the oven to 180C/gas mark 4 and grease and line the base of two 20cm cake tins.
2. Sift the flour, baking powder and salt into a large mixing bowl and mix thoroughly. Add the caster sugar, butter and eggs. Using either a wooden spoon or a hand-held electric whisk, beat together for a couple of minutes until the mixture is light, creamy and well blended. This is known as the all in one method and is super quick and easy to do! To give this cake some oomph I also added a splash of vanilla extract and half a tsp of mixed spice to compliment the apples. A dash of calvados could also be a great addition!
3. To prepare the apples, core peel and quarter them. Slice each quarter into 4 or 5 thin slices. Place brown sugar in a bowl, add the apple slices and toss until well covered. Starting from the outside and working inwards, arrange the apples over the base of each prepared tin, finishing with a ring in the centre. (Not sure why the apples look like potato wedges in the picture below! Haha. I also had some clumps of sugar left in the bowl so I avoided putting these in the tins.)
4. To finish, divide the mixture equally between the apple-lined tins, spreading it out evenly with the back of the spoon. Bake the cakes in the oven for about 25 minutes or until lightly golden and they spring back into shape when gently touched with a finger.
5. Leave the cakes in the tins until completely cool. Apple side up, spread the base layer with a thin coating of the caramel and then sandwich the two cakes together! Happy Baking!