Olive Magazine
Toffee Apple Cake Recipe

Toffee apple cake

Published: January 27, 2017 at 1:53 pm
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  • Preparation and cooking time
    • Total time
    • plus cooling
  • Easy
  • Serves 9

Try our sticky apple cake topped with a toffee frosting for an autumnal afternoon tea treat that the whole family will love

Nutrition:
NutrientUnit
kcal559
fat24.2g
saturates14.7g
carbs79.8g
sugars57g
fibre1.4g
protein4.5g
salt0.9g
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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

  • 125g butter
  • 225g dark muscovado sugar
  • 2 eggs, beaten
  • 225g plain flour
  • 2 tsp baking powder
  • 200g cooking apples, peeled, cored and diced
  • 100g soft toffees, chopped into pieces

TOFFEE FROSTING

  • 100g butter, at room temperature
  • 1 tsp vanilla extract
  • 200g icing sugar
  • toffee or caramel sauce

Method

  • 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.

  • 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.

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