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Toffee Apple Cake
Ingredients
- 175g soft unsalted butter
- 4 eggs, beaten
- 200g self-raising flour
- 3 eating apples, quartered, cored and finely sliced
- 150g light soft brown sugar
- 1 teaspoon vanilla extract
- 150g ground almonds
- A pinch of salt
For the sauce;
- 100g butter
- 100g light soft brown sugar
- 150ml double cream
Kit
Loose-Bottomed Cake Tin
Method
- Preheat the oven to 160°C
- Grease and line a 20cm loose-bottomed cake tin.
- Make the toffee sauce by placing the ingredients for the sauce into a pan. Over a low heat stir until bubbling, when all the sugar has dissolved remove from the heat and set aside.
- For the cake, cream the butter and sugar together until pale and light. Gradually add the eggs and then fold in the flour, almonds and salt.
- Pour half the mixture into the bottom of the prepared tin, and then arrange half the apple slices on top, spoon over about a third of the sauce. Repeat this with the other half of the cake mixture and the sliced apples and a third of the sauce. Keep the remaining sauce to drizzle over when serving.
- Place the cake onto a baking tray and into the preheated oven for about an hour but it could take a little longer. After an hour, check by inserting a skewer into the centre, if it doesn’t come away cleanly, pop it back in for another 10 – 15 minutes.
- Leave to cool before removing it from the tin. Serve with the extra sauce and whatever else takes your fancy. Warm or cold it’s pretty good!