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.

Ingredients:

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.