May 8, 2013

Toffee Apple Cake

How to make Toffee Apple Cake

           It's pouring down here, and although it would be ideal to have something spicy and crunchy to munch on, I can settle for this warm & gooey Toffee Apple Cake. Don't get stumped by the length of this recipe; it is explained in detail for your understanding and convenience.

Serves 8-10
Can be frozen for up to 4 weeks.

Toffee Apple Cake


1 stick, plus 6 tbsp unsalted softened butter
1/4 cup sugar
1 & 2/3 cups (9 oz) peeled, cubed apples (1 large apple)
1 & 2/3 cups light brown sugar
3 large eggs
1 cup self-rising flour
1 heaping Tsp baking powder
whipped cream, to serve optional

Special Equipment - 9" round cake pan or 9" round spring form cake pan, if available

Preheat the oven to 350 F (180 C). Grease the cake pan & line its bottom with parchment paper.

Prepare the Mixture
  • In a frying pan, heat 3 tbsp of butter. Add the brown sugar & heat until melted & golden brown.
  • Stir in the cubed apple & fry gently for 7-8 minutes, until they just start to soften & caramelize.
  • Constantly stir the apple mixture while cooking to prevent sticking.
For the Batter
  • Place the remaining butter & sugar in a large bowl and, using a hand mixer, cream together for 2-3 minutes or until light & fluffy.
  • Add the eggs to the creamed mixture 1 at a time and beat well after each addition to prevent curdling.
  • Sift together the flour and baking powder, then gently fold into the creamed mixture until well mixed.
  • Using a slotted spoon, remove the apple from the pan, reserving the syrup, and scatter the apple over the bottom of the cake pan.
  • Spoon the batter on top, smooth over the surface with a palette knife.
Bake & Finish
  • Bake in a preheated oven for 40-45 minutes or until well risen & a metal skewer comes out clean.
  • Leave the cake to cool in the pan for at least 5 minutes, then carefully remove it from the pan, flipping it over so the apples are on the top, and discarding the paper. Let cool slightly on a wire rack. 
  • gently heat the reserved syrup until warmed through & of a pourable consistency.
  • Make holes over the surface of the cake, using a fine skewer, and transfer the cake to a serving plate. Pour the apple syrup over the top of the cake & allow time for it to soak into the holes. 
  • Serve the cake in slices while still warm, with whipped cream, if desired.

I found this delicious recipe on 'Get Started Baking' book by DK.

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