The Toffee Apple Cake Recipe Caramelizing 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 flavorful.
Ingredients:
14 tbsp unsalted butter, softened,
plus extra for greasing
¼ cup sugar
1 2⁄3 cups (9oz) peeled, cored, and diced apples
(about 1 large apple)
¾ cup light brown sugar
3 large eggs, at room temperature
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt
confectioner’s sugar, sifted, or whipped cream,
to serve
Method:
1 Preheat the oven to 350°F (180°C). Grease the cake pan and line the base with parchment paper. In a large frying pan, slowly melt 3 tablespoons of the butter and the sugar until the mixture is golden brown. Add the apples and cook gently for 7–8 minutes until they start to soften, brown, and take on a caramelized appearance.
2 By hand, or in an electric mixer, cream together the remaining butter and brown sugar until light and fluffy. Beat in the eggs one at a time, beating well between each addition. Sift the flour, baking powder, and salt together and fold into the egg 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 pan. Spoon the batter on top, then place the pan on a baking sheet with sides to catch any drips, and bake in the center of the oven for 40–45 minutes. Leave to cool slightly, then transfer to a wire rack.
4 Put the frying pan with the leftover juices back over low heat, and heat gently until fully liquid. With a skewer, make holes over the surface of the cake. Put the cake on a plate and pour over the apple syrup, letting it soak in.
5 Serve warm with whipped cream, or cooled and dusted with confectioner’s sugar. STORE The cake will keep in an airtight container for 3 days.
5 Serve warm with whipped cream, or cooled and dusted with confectioner’s sugar. STORE The cake will keep in an airtight container for 3 days.
 |
| Toffee Apple Cake |