Toffee Apple Cake
This cake is the perfect pick me up on a grey & blustery autumn day. Enjoy as a treat with a cup of tea after a bracing walk or after a few hours tidying the garden. It’s not overly sweet and is quick & easy to make. It freezes will and will last several days in an air-tight tin.
150 g butter, softened plus extra for greasing
250 g self-raising flour
150 g golden caster sugar
3 medium eggs (preferably free range, organic)
3 eating apples, cored & chopped
50 g soft toffee, chopped into ½ cm dice
50 g walnuts, chopped (optional)
½ tsp cinnamon (optional)
½ tsp sea salt
100 g icing sugar
Pre-heat the oven to 170˚ C & lightly grease a 23 cm (9”) cake tin & line the base with parchment.
Beat the butter & sugar until light & fluffy. Beat the eggs in a separate bowl. Add apples, chopped toffees, chopped walnuts, salt & cinnamon (if using) to the flour & mix well. Add the beaten eggs & mixed dry ingredients to the butter & sugar mixture. Stir gently to combine. If the mixture is too stiff add a little boiling water to lighten the consistency.
Add the mixture to the tin & bake for 30-40 minutes until risen & a skewer inserted into the centre comes out clean.
When cooked, cool on a wire rack. When cool, remove the cake from the tin. Add water, a tablespoon at a time, to the icing sugar until the icing is the consistency of double cream. Use a dessert spoon to drizzle the icing over the cake – you only need a little, it’s really just to make the top look pretty rather than icing the whole of the cake.
Toffee Apple Cake on our Slate & Acacia Board, styled with our Botanical Vase
Toffee Apple Cake on our Slate & Acacia Board