Wednesday 8 October 2014

No bobbing about for Toffee Apple Cake

Toffee Apple Cake
With the nights drawing in, I've been thinking about Autumn recipes. What about a Toffee Apple Cake? I created this easy recipe based on Grandma’s recipes. It's a great treat for Halloween or Bonfire Night and a scrumptious cake for Apple Day on 21 October.
Toffee Apple Cake
175g/6 oz caster sugar
2 tbs water
2 large or 3 small apples (peeled, cored and thinly sliced)
1 orange (zest and juice)
2 tsps cinnamon
225g/8oz butter
300g/11 oz soft brown sugar
3 eggs (beaten)
175g/6oz self raising flour (sifted)
½ tsp baking powder
Line a 20cms/8 inch cake tin with a cake liner or greaseproof paper. Preheat the oven to 180C (160C Fan)/350F/Mark 4. Place the caster sugar and water in a pan over a high heat and cook until the sugar has melted and is turning light brown – do not stir. Pour the mixture into the cake tin to cover the base. 
Arrange the apple slices on top of this and sprinkle with the cinnamon and half of the orange zest. 
Cream 175g/6oz butter, 175g/6oz soft brown sugar in a bowl and add the eggs gradually. Then stir in the flour and baking powder, orange juice of half the orange and remaining orange zest. Spread this mixture over the apples and bake for around 45 -50 minutes. 
Turn the cake out onto a cooling rack and allow to cool.  Melt the remaining butter and soft brown sugar in a pan, and whisk in the remaining orange juice.  Pour the mixture over the top of the apples and allow to cool.
Meryl's tip :  Serve with crème fraiche, cream, ice cream or custard. 
I hope you like my Toffee Apple Cake
Let me know what you think?