This cake was a last minute bake when I realised I had a large leftover Bramley Apple from my Chutney making this morning. Inspired by the crisp, snowy weather I decided I wanted something autumnal and this simple cake was the perfect choice. The recipe is from my very first baking book called simply Baking by Catherine Atkinson & Juliet Barker. It’s a great book for beginners with full page recipes alongside full page pictures with additional step by step images for many of the recipes. Although I have 60+ books now, it’s still a book that I return to for classics and this is one of those that I have made several times.
Toffee Apple Cake
2 small eating apples, peeled (I used one large Bramley apples)
4 tbsp soft dark brown sugar (I used muscovado sugar)
175g/ 6 oz butter or margarine
175g/ 6oz caster sugar
3 medium eggs
175g/ 6oz self-raising flour
150ml/ 1/4 pint double cream
2 tbsp icing sugar
1/2 tsp vanilla essence
1/2 tsp ground cinnamon (I omitted this)
– Preheat the oven to 180C/ 350F/ Gas Mark 4. Lightly oil and line the bases of 2 x 8 inch/ 20.5 cm sandwich tins with greaseproof or baking paper.
– Thinly slice the apples and toss in the brown sugar until well coated. Arrange them over the base of the prepared tins and reserve.
– Cream together the butter and sugar until light and fluffy.
– Beat the eggs together in a small bowl and gradually beat them into the creamed mixture, beating well between each addition.
– Sift the flour into the mixture and using a metal spoon or spatula, fold in.
– Divide the mixture between the 2 cake tins and level the surface.
– Bake in the preheated oven for 25 – 30 minutes until golden and well risen. Leave in the tins to cool.
– Lightly whip the cream with 1 tablespoon of the icing sugar and vanilla essence.
– Sandwich the cakes together with the cream. Mix the remaining icing sugar and ground cinnamon together, sprinkle over the top of the cake and serve.