Posted on September 12 2012

This week's treat is Homemade Toffee Apple Cake. Delicious and very easy to make yourself! We've put the recipe below so you can treat yourself too, enjoy! Toffee Apple Cake “Caramelising the apples in this cake gives them a wonderful toffee apple taste, and soaking the cake in the buttery cooking juices after baking makes it especially moist and flavoursome.” Special equipment 22cm (9in) round springform cake tin Ingredients 200g (7oz) unsalted butter, softened, plus extra for greasing 50g (1¾oz) caster sugar 250g (9oz) apples, peeled, cored and diced 150g (5½oz) soft light brown sugar 3 eggs 150g (5½oz) self raising flour 1 heaped tsp baking powder Whipped cream or icing sugar, to serve (optional) Method 1. Preheat the over to 180ºC (350ºF/Gas 4). Grease the tin and line the base with baking parchment. In a large frying pan, gently heat 50g (1¾oz) of the butter and caster sugar until melted and golden brown. Add the diced apple and fry gently for 7-8 minutes until they start to soften and caramelise. 2. With an electric whisk, cream together the remaining butter and brown sugar in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour and baking powder together, and gently fold into the mixture. 3. Remove the apples from the pan with a slotted spoon and set aside the pan with the juices to use later. Scatter the apples over the base of the tin. Spoon the batter on top, then place the tin on a baking tray, with sides to catch any drips, and bake in the centre of the oven for 40-45 minutes, then turn out onto a wire rack. 4. Put the frying pan with the leftover juices back on low heat, and heat gently until warmed through. With a fine skewer or wooden cocktail stick, make holes over the surface of the cake. Put the cake on a plate and pour over the apple syrup, letting it soak in. Serve warm with whipped cream, or cooled and dusted with icing sugar. Caroline Bretherton (2011). Step-By-Step Baking.Great Britain: Dorling Kindersley Ltd. P67.


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