Make your own dump cake from scratch! This style of cake comes from the US and refers to the stir-and-dump-it-in-a-tin method, but it’s also pretty good if you’re having one of those heartbreak moments!
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
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
