Wednesday, 8 October 2014
No bobbing about for Toffee Apple Cake
Toffee Apple Cake
With the days drawing in, I've been thinking about Autumn recipes. There’s an abundance of apples this year and I love all things caramel. So what about a Toffee Apple Cake? I created this easy recipe based on several of Grandma’s jottings and came up with a fabulous winner. It's a great recipe 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
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 reaming 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 : I served it with crème fraiche but you could try it with cream, ice cream or with custard.
There are lots more recipes with Apples in Grandma Abson's Traditional Baking book. Here on this Blog too. there are Baked Apples made with Grandma’s mouth-watering pastry.
I hope you like my Toffee Apple Cake. Let me know what you think?