In the mood for something sweet with apples? This toffee apple cake is moist and delicious. Serve it hot with ice cream or cold with custard.
The recipe is taken from 2014 Celebrity Masterchef winner Sophie Thompson’s newly released debut cookbook, My Family Kitchen: Favourite Recipes from Four Generations.
The book shines with Sophie’s slightly off-the-wall personality (I’ve loved her style for years!), and is packed with firm favourites like sweet and sour pork, ‘dead fly biscuits’ and apple turnovers, but all with a family twist.
Each recipe is easy to follow and I’m delighted to share this toffee apple cake, which is quick to prepare and bound to impress at the table.
Sophie Thompson's toffee apple cake
Yield 8 -10
A sweet, intensely toffee-swirled apple cake. Utterly perfect for autumn and utterly, completely delicious.
For the cake:
- 175g soft butter, plus extra for greasing
- 150g granulated sugar
- 4 large eggs, lightly beaten
- 200g raising flour
- 1 tsp vanilla extract
- 150g ground almonds
- 1 tsp baking powder
- 3 large eating apples (about 400g), peeled, cored, and thinly sliced
For the toffee sauce:
- 100g butter
- 100g light muscovado sugar
- 150ml double cream
- Preheat the oven to 160C / 140C fan / Gas 3.
- Grease and base line a 20cm loose-bottomed cake tin.
- First make your toffee sauce by melting all the ingredients together in a pan over a low heat and stirring and bubbling until golden, about 2 minutes. Set aside to cool.
- Put the butter and sugar in the bowl of an electric mixer and cream together until pale.
- Gradually add the beaten eggs, adding a large spoonful of flour after each to stop the mixture curdling.
- Once the eggs are combined, beat in the vanilla extract, then add the remaining flour, ground almonds and baking powder. Fold in well.
- Pour half the mixture into your prepared tin and spread in an even layer.
- Arrange half the apple slices in a swirled layer, then spoon over half the toffee sauce. Repeat with the remaining cake mixture, apples and toffee sauce (leave a bit of toffee sauce for final drizzling, if you can).
- Bake in the oven for 1 hour - 1 hour 10 minutes (check for doneness with a skewer after 1 hour).
- The cake will rise up during baking and can drip good over the edge, so place a foil-lined tray underneath to catch any toffee drips.
- Remove from the oven and leave to cool in the tin for at least 45 minutes before unmoulding.
- Drizzle with the remaining toffee sauce and serve warm with ice cream or cold with hot tea.
Courses Cookies, cakes and bakes
Do let me know if you try it! You can also grab Sophie’s Lemony Almond and Polenta Cake recipe over on Fuss Free Flavours.
My Family Kitchen is published by Faber & Faber, and is available in hardback from 3rd September 2015, RRP £22. Order it here.
This is a commissioned post for Faber & Faber