Toffee apple cake

Toffee apple cake


Share recipe

hide story show story

This recipe arose because of our apple tree and its generosity. This is a really comforting cakey cake. Nothing fairy or cup going on here. It's a robust individual that would fight its way out of a paper case in disgust singing a song about not having its style cramped. It's a little bit audacious. Tempted?

This recipe is from Sophie Thompson's book My Family Kitchen: Favourite Recipes from Four Generations published by Faber & Faber, September 2015.

  • For the cake

  • 175g of soft butter, plus extra for greasing
  • 150g of granulated sugar
  • 4 large eggs, lightly beaten
  • 200g of self-raising flour
  • 1 tsp vanilla extract
  • 150g of ground almonds
  • 1 tsp baking powder
  • 3 apples, large (approx. 400g), peeled, cored and finely sliced
  • For the toffee sauce

  • 100g of butter
  • 100g of light muscovado sugar
  • 150ml of double cream
Preheat the oven to 160°C/140°C fan/Gas 3
Grease and base line a 20cm loose-bottomed cake tin
First make your toffee sauce by melting all the ingredients together in a pan over a low heat and stirring and bubbling until golden, about 2 minutes. Set aside to cool
Put the butter and sugar in the bowl of an electric mixer and cream together until pale. Gradually add the beaten eggs, adding a large spoonful of flour after each to stop the mixture curdling. Once the eggs are combined, beat in the vanilla extract, then add the remaining flour, ground almonds and baking powder. Fold in well
Pour half the mixture into your prepared tin and spread in an even layer. Arrange half the apple slices in a swirled layer, then spoon over half the toffee sauce. Repeat with the remaining cake mixture, apples and toffee sauce (leave a bit of toffee sauce for final drizzling, if you can)
Bake in the oven for 1 hour–1 hour 10 minutes (check for doneness with a skewer after 1 hour). The cake will rise up during baking and can drip goo over the edge, so place a foil-lined tray underneath to catch any toffee drips
Remove from the oven and leave to cool in the tin for at least 45 minutes before unmoulding. Drizzle with the remaining toffee sauce and serve warm with ice cream or cold with hot tea
Share recipe