October 28, 2012

Toffee Apple Cake

I have this foggy memory, from maybe 10 year ago of waking up one late October morning to find toffee and chocolate covered apples in the fridge. Needless to say, they were eaten for breakfast! My parents had been out the night before and brought them back for us. We cannot remember where the apples were bought or how they managed to buy toffee apples late at night. No doubt, my mother will wake up some night and remember! 

I always loved waking up after my parents had been out the night before for dinner to see how their night went, what the restaurant was like, what they ate and to see if they brought anything home! Most of the time they didn't bring anything home, but when they did, it was always exciting. Honestly though, I was always more interested in hearing about what they had to eat! 

Anyway, back to the apples-the toffee ones. Toffee apples are the bomb-there is no denying that! No matter what age you are you enjoy them. A crisp tart apple skewered on a lollipop stick, generously coated with toffee and sprinkles is quintessentially Halloween. The only way you might run into difficulty with them is if you have dentures-but look- for those people we can cut up the toffee apple! 
I've made a cake with toffee apple in it-how mature of me! Straight off the bat I'm going to tell you-easiest cake ever. Even easier than toffee apples. You don't have to worry about making toffee-you buy it. Also, you don't have to worry about waxed apples and the fear that your toffee mightn't stick to them. The apples get sliced up and layered between cake batter, toffee and crumb topping.

The cake is warmly spiced, super moist, sweet, crumbly and chewy. As it bakes,  the toffee melts and creates chewy buttery nuggets throughout the cake. All in all,  it's a winning combination!

Warning *** it's also extremely moreish! You could easily eat three squares before you know it! Slip on the kettle, cut off a corner and eat it while the kettle's boiling. Make the tea and let it brew-another corner eaten. Sit down with your tea-this time a decent square. Oh, I'll have a hot sup of tea-and another corner. So you have been warned!! 

Holly x

This is the easiest cake ever-here's the proof!

For the cake batter:everything in a bowl and beat with an electric mixer.

For the crumb topping: everything in a bowl and rub together with you fingertips.

Told ya!

The cake batter and crumb topping get layered up with broken toffee and sliced apples.

We're taking toffee apples to another level!

Spread the cake batter into a lined tin...

...sprinkle with crumb topping...

...lay on sliced apple and dot with broken toffee.

Repeat and bake at 180°C.

Recipe, makes 9 inch x 6 inch x 2 inch rectangular tin

175g Butter, softened
175g Caster Sugar
140g Self Raising Flour
85g Ground Almonds
2 Tablespoons Sour Cream
3 Eggs
1 Teaspoon Vanilla Extract
1/4 Teaspoon  Ground Ginger
1/2 Teaspoon Ground Cinnamon
12  Dairy Chewy Toffee Sweets (I got mine in Tesco)
2-3 Large Eating Apples

Crumb Topping

100g Softened Butter
50g Light Brown Sugar
100g Plain Flour
50g Ground Almonds
Pinch Salt

Preheat oven to 180°C.
Grease and line a rectangular 2 inch x 9 inch x 6 inch tin with parchment paper.
Begin with the cake batter; In a large bowl with an electric hand mixer beat the softened butter, caster sugar, self raising flour, ground almonds, sour cream, eggs, vanilla, ground ginger and cinnamon together until smooth and creamy.
Next the crumble; Place all the ingredients into a bowl and rub together with your fingertips until the butter is the size of large peas.
For the apples-cut each apple in four,  leaving behind the rectangular core. 
Slice the apples into thin pieces-see picture above with toffee.
Remove plastic wrap from toffees and cut in half.
Take half of the cake batter and spread in the bottom on the tin, sprinkle over one third of the crumble mixture, lay on a layer of sliced apple, dot with half the broken toffees on top and sprinkle over the second third of crumble mixture.
Take the remaining cake batter and spread it over, followed by sliced apples, the rest of the toffees and the crumb topping.
Bake at 180°C for 35-45 minutes or until a toothpick inserted into the centre comes out clean.


  1. At this point of season there’s a seasonal need for a sweet treat involving apples, toffee, and autumnal spicing. Thanks for sharing!..That looks well special!

    1. No problem and it's super easy to make :)