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.

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INGREDIENTS 

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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

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Pre-heat the oven to 170˚ C & lightly grease a 23 cm (9”) cake tin & line the base with parchment.

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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.

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Add the mixture to the tin & bake for 30-40 minutes until risen & a skewer inserted into the centre comes out clean.

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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.