Lovely Autumn Toffee Apple Cake

TOFFEE APPLE CAKE

This is a moist treat of a cake – quite sweet so only a small portion needed!

For the apple jam:

200g bramley apples

50ml water

2 tablespoons lemon juice

100g granulated sugar

For the cake:

100g Butter

100g Light muscovado sugar

2 Eggs, beaten

225g Self Raising Flour (add 1 teaspoon baking powder) (I have used Dove’s Farm Gluten Free flour)

Make the apple jam first. Place ingredients in a pan, heat and stir until sugar is dissolved. Continue to heat until all the apple is soft. Mash the apple and bring to the boil, simmering until the liquid has reduced. Then allow to cool.

Cream the sugar and butter together, slowly add the eggs and finally fold in the flour. Stir in two tablespoons of the apple jam and pour into a 7″ round tin. Bake at 160C for approximately 1 hour.

Whilst cake is  cooling make toffee sauce:

50g Butter

100g Light muscovado sugar

397g Can condensed milk

Put ingredients in a pan and heat until the sugar has dissolved. Stir constantly and continue to heat until the mixture starts to thicken a little. Leave to cool a little.

To finish the cake, turn out of the tin, spread the rest of the apple jam over the top and then pour over the toffee sauce. Leave to cool a little before serving. I have sprinkled toasted almond slices over the top.

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11 thoughts on “Lovely Autumn Toffee Apple Cake

  1. Could you tell me – would this be a deep 7″ tin? I only have high-sided 8″ tins and I’m not sure if can change the tin size without ruining the cake. Many thanks

    • Mary Berry’s recipe says to use a 9″ deep cake tin. If you use an 8″ you may have a little too much mixture or it will come higher up in the tin. You might then have to adjust the cooking time. Mary says to cook for 1 1/4 – 1 1/2 hours at 180c but you may have to reduce the temperature towards the end and cook for the longer time to ensure the cake is cooked in the middle but not overcooked on top. The cake should be well risen and golden brown when it’s ready.

    • I think I’ve given you a reply for the wrong cake! Sorry! If you use an 8″ tin for this recipe it will be fine but will cook in less time as it will be spread out more in the tin so less depth to cook. Test it with a skewer when it looks golden brown and is just slightly firm to the touch. :)

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