Okay, so I’m slightly behind with making (and posting) this cake recipe, as I always think of toffee apples as being bonfire night fare, but I had to share as this cake is SO delicious! There are still some fireworks going off here and there where we live, so I think that means this recipe is still in keeping 😉
You will need:
- 3 small eating apples, peeled and cut into slices
- 4 tbsp soft, dark brown sugar
- 175g unsalted butter
- 175g caster sugar
- 3 medium eggs
- 175g self-raising flour
- 150ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Preheat the oven to 180 degrees c. Lightly grease the sides and bases of 2 x 8 inch sandwich tins.
- Toss the thinly slices apples in brown sugar until well coated. Arrange them over the base of 1 of the tins, and set to one side.
- Cream together the butter and caster sugar until light and fluffy.
- Beat the eggs together in a small bowl and gradually beat them into the creamed mixture.
- Sift the flour into the mixture, and fold in well.
- Divide the mixture between the two cake tins and smooth down, leveling the surface.
- Bake in the preheated oven for 25 minutes, before removing the tin that DOESN’T have the sliced apples in.
- Bake the tin containing apples for a further 5 minutes, or until a skewer comes out of the cake cleanly.
- Leave in the tins to cool.
- In the meantime, whip the cream with 1 tbsp of the icing sugar and vanilla extract. Sandwich the cake together with the cream.
- Mix the remaining icing sugar and the ground cinnamon together, sprinkle over the cake, and serve!
Linking up with Honest Mum and Tasty Tuesdays!