Published On: Fri, Nov 24th, 2017

Toffee apple cake

This toffee apple cake is moist, tasty and satisfying and is sure to be a winner with any guests.

This toffee apple cake by Catherine Beck from Vintage Frills is absolutely divine – tart apple mixed with sweet toffee and you have a winner! 

Toffee apple cake

Toffee Apple Cake

Ingredients:

For the toffee topping:

  • 100g (3½oz) light brown muscovado sugar
  • 65g (2¼oz) unsalted butter
  • 1 apple

For the cake mix:

  • 115g (4oz) unsalted butter
  • 115g (4oz) light brown muscovado sugar
  • 2 free-range eggs, lightly beaten
  • 200g (7oz) plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 ½ tsp mixed spice
  • 1 apple, grated
  • 85g (3oz) chopped nuts
  • 85g (3oz) chopped dates
  • 1 tbsp milk
Method:
  1. Preheat the oven to 180°C/Gas Mark 4 and grease a shallow cake tin (I used a heart-shaped tin).
  2. To prepare the topping, melt the butter and sugar in a pan over a low heat. Stir continuously, then pour into the cake tin.
  3. Core and thinly slice the apple and arrange it over the toffee mixture in the cake tin.
  4. To prepare the cake mix, heat the butter and sugar together until they form a cream. Gradually beat in the eggs.
  5. Sift the dry ingredients, then fold them into the mixture. Stir in the grated apples, nuts and dates.
  6. Add a little milk to loosen the mixture.
  7. Pour the mixture into the cake tin over the toffee and sliced apples. Bake for 35-40 minutes until golden. Allow to cool for a few minutes before turning out onto a wire rack.

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