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Toffee Apple Cake Recipe

A delicious and devilish autumn dish to sweeten up your Autumn!

You will need:

140g flour
85g butter – melted – can be replaced with an equal amount of coconut oil if preferred
100g golden sugar/unrefined sugar
1 tablespoon baking powder
200ml milk
1 free range egg – beaten
1 teaspoon vanilla extract
Pinch of salt (optional)
2 cooking apples Bramley or other, peeled, cored and sliced up
For the Topping
140g sugar (dark brown if possible)
75g pecans, chopped
250ml boiling water

 

 

Method:

Turn oven on to 180c/fan 160c/gas mark 4.

Mix together the flour, sugar and baking powder and salt in a large bowl.

In another bowl mix the milk, melted butter, beaten egg and vanilla extract, tip into the large bowl with the dry ingredients and mix until you get a smooth batter consistency.

Grease an ovenproof dish (approx. 2 litre capacity) with butter or oil, arrange the sliced apples in the bottom over the base of the dish, pour over the batter carefully and smooth to ensure the apples are all covered.

No to make the topping!

Pour 250ml boiling water over the dark sugar and stir until it is smooth.

Pour the sugary liquid over the top of the pudding mixture and scatter over the pecans.

Bake for 35-45minutes until the pudding has risen and looks golden.

Serve in a bowl, spooning over the caramel sauce (which will now be at the bottom of the dish) to make a lovely sauce, for extra naughtiness add custard, cream or ice cream!

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