Toffee apple cake
&format=webp)
Try this toffee apple cake recipe for a deliciously rich and moist treat. It’s perfect for serving at a dinner party or for a celebration, or just when you’re craving something sweet and comforting. With warm flavours of apple and cinnamon, it brings cosy autumn vibes, but it’s just as lovely all year round.
Ingredients
For the Cake
Butter, unsalted (For greasing your cake tin)
|
|
---|---|
Plain flour (For dusting your cake tin)
|
|
600 g
Granny Smith apples (2/3 peeled, cored and thinly sliced. 1/3 cored and sliced)
|
|
1
Lemon zest
|
|
2
Eggs
|
|
80 g
Light brown sugar
|
|
½
Salt
|
|
3 tsp
Baking powder
|
|
Ground nutmeg (To sprinkle on top)
|
|
Ground cinnamon (To sprinkle on top)
|
For the Caramel Sauce
220 g
Caster sugar
|
|
---|---|
100 ml
Water
|
|
1 tbsp
Butter
|
|
½ tsp
Salt
|
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
Step 13
Step 14
The flavours of autumn
Any kind of apple cake or pie is just perfect for autumn, bringing those warm and comforting flavours as the days grow colder and darker. When trying this toffee apple cake recipe, choose apples with a tart flavour and crisp texture so they hold up during baking. Granny Smith or Braeburn apples work very well. Bake it this autumn to brighten any day.
The origins of the toffee apple
Toffee apples have been around for over a century, reportedly first created (some say by accident) in the US in 1908 by candy-maker William W Kolb. While making Christmas sweets that were bright red and flavoured with cinnamon, he dipped (or dropped) an apple into the mixture, creating the classic shiny red coating. And the rest, as they say, is history. Since then, toffee apples have become a beloved seasonal tradition.
How to store your toffee apple cake
Once your toffee apple cake is baked and thoroughly cooled, you can store it in an airtight container at room temperature. It will stay fresh for 2-3 days. If you’d like to enjoy it warm, simply reheat a slice gently, and the toffee glaze will turn deliciously gooey once again.
