Try our toffee apple cake recipe then check out our apple crumble, toffee apple traybake, apple crumble cake and more apple recipes. Also check out more autumn cake recipes such as parkin, pear cake and pumpkin cake.
This style of ‘dump’ cake comes from the US and its name refers to the stir-and-dump-it-in-a-tin method.
Ingredients
- butter 125g
- dark muscovado sugar 225g
- eggs 2, beaten
- plain flour 225g
- baking powder 2 tsp
- cooking apples 200g, peeled, cored and diced
- soft toffees 100g, chopped into pieces
TOFFEE FROSTING
- butter 100g, at room temperature
- vanilla extract 1 tsp
- icing sugar 200g
- toffee or caramel sauce
Method
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Step 1
Heat the oven to 160C/fan 140C/gas 3. Put the butter and muscovado sugar in a food processor and whizz for a couple of minutes, then blend in the eggs. Add the flour and baking powder and whizz until combined. Stir in the apple and toffee pieces.
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Step 2
Pour into a buttered, base-lined 20cm square tin and bake for 1 hour, or until risen and dark golden. Remove from the tin and cool. To make the frosting beat the butter, vanilla and icing sugar with 3 tbsp of the toffee sauce until smooth. Spread over the cake then drizzle over more sauce to finish.
Nutritional Information
- Kcals 559
- Fat 24.2g
- Saturates 14.7g
- Carbs 79.8g
- Sugars 57g
- Fibre 1.4g
- Protein 4.5g
- Salt 0.9g