Toffee Apple Cake!

Toffee Apple Cake
Oh my goodness... I have been searching the internet for the perfect toffee apple cake and couldn't find what I wanted. So this is a combination of about 4 different recipes... and it's delicious!! I have never eaten a piece of cake so fast. Perfect for Autumn and Halloween, this cake will really impress. It's a combination between sticky toffee pudding and a toffee apple. Gooey in the middle, caramelized on the outside, with a sticky toffee drizzle. I really hope you enjoy it too, it's worth the effort.

Ingredients
makes 8 slices  

For the Cake
150g dates, chopped finely
150ml milk
3 eating apples
125g soft dark brown sugar
175g unsalted butter
175g golden caster sugar
3 eggs
1tsp vanilla extract
200g self raising flour
1tsp baking powder
½tsp fine sea salt
1tsp mixed spice

For the Topping
200g bag of toffees (such as dairy toffees)
tbsp milk
tbsp butter

Preheat the oven to 180°C and grease and base line 3x20cm round cake tins (if using larger tins, use two layers instead of three).

Start by plumping up the dates - put the chopped dates in a small saucepan with the milk and bring gently to the boil. Leave to cool in the pan.

Peel, quarter and core the apples, then slice thinly. Put the brown sugar in a bowl, add the apples and toss until well coated. Lay the apples out in concentric circles in the base of each of the tins.

Now make the cake mixture. Cream together the butter and caster sugar until pale and fluffy. Mix in the eggs one at a time, then add the vanilla. Sift in the flour, baking powder, salt and mixed spice. Mix gently until well incorporated. Fold in the dates.

Split the mixture equally between the tins. Bake in the oven for 25 minutes or until golden brown on top and a skewer comes out clean. Remove from the oven and leave in the tins for 5 minutes before carefully turning out to cool.

Whilst the cakes are cooling, make the topping. Put the toffees, milk & butter in a small pan and melt gently until smooth. Use the toffee to sandwich the layers together, then drizzle it over the top. Voila.

Tip: I use this handy Stainless Steel Cake Lifter for transferring delicate layer cakes.

5 comments:

  1. Caroline Eats It24 October 2013 at 18:18

    This cake is totally awesome!!! FACT!!! Squidgy, appley, sticky and every so slighty crispy round the edge ... ultimate heaven after my day of shopping and goes perfectly with a good cup of coffee :)

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    1. Thanks Caroline Eats It! Glad you enjoyed it!

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  2. Rosie, do you add the toffee topping to the cake whilst it is still slightly warm from the oven please?

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  3. I live in Illinois and made this recipe today. Every part was delicious. We don't have golden caster sugar here, so I used white sugar and a bit of butter extract. I used cake flour and adding some salt and baking powder to replace the self rising flour. Other than that, I made the recipe exactly as you suggested. Can't wait to give it a try.

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    Replies
    1. I'm so glad you like it! Your comment has reminded me that I must make this cake again soon!

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