Recipe: Toffee apple cake

toffee apple cakeConsidering I baked this post migraine and in a kitchen that was hot and humid it turned out ok!

22cm (9inch) round springform tin


200g  unsalted butter at room temp plus a bit extra for greasing

50g caster sugar

250g apples, peeled, cored and diced

150g soft, light brown sugar

3 eggs

150g self raising flour

1 heaped teaspoon baking powder

icing sugar to dust


1. Preheat oven to 180degrees (170 fan)

2. Grease and line tin with baking parchment.

3. In a large frying pan, melt the caster sugar with 50g of butter until golden brown. Keep the heat low and constant and I found I needed to stir pretty much constantly. If the butter starts to separate add a teaspoon of water (you might need to do this more than once. Mine was particularly challenging as the kitchen was hot!)

4. Add the diced apple and fry gently for about 10minutes until the apple is getting soft and the sugar caramelising.

5. While the apples cook (keep an eye on them!) In a bowl whisk the brown sugar and remaining butter together until light and fluffy.

6. Add the eggs, one at a time whisking well between each.

7. Sift in the baking powder and flour into the wet mix, a little at a time, and fold into gently.

8. Take the apples off the heat and use a slotted spoon to pop them across the bottom of the tin.  Set the cooking juices aside for use later.

9. Dollop the wet mix evenly across the apples.

10. Bake for 40-45 minutes.

11. Remove from oven, leave for a few minutes then turn upside down (apple side up) onto a baking tray.

12. Gently reheat the apple juices and pour over the top of the cake. Lightly dust with icing sugar if you fancy and serve warm.

Apparently it keeps for 3 days in a  tin but I doubt it will be around that long!



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