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This toffee apple cake recipe is moist and delicious with a hidden layer of tender apples in the centre. 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.
Here's how to make this sweet toffee apple cake.
Ingredients
For the cake:
- 175 g (6.17 oz) unsalted butter softened, plus extra for greasing
- 150 g (5.29 oz) granulated white sugar
- 4 large free range eggs lightly beaten
- 200 g (7.05 oz) self-raising white flour (self rising flour)
- 1 tsp vanilla extract
- 150 g (5.29 oz) ground almonds (almond meal)
- 1 tsp baking powder
- 3 large eating apples about 400g, peeled, cored, and thinly sliced
For the toffee sauce:
- 100 g (3.53 oz) slightly salted butter
- 100 g (3.53 oz) light muscovado sugar (molasses sugar)
- 150 ml (5.07 floz) double cream (heavy cream)
Equipment
Instructions
- Preheat the oven to 160C (140C fan, 320F, Gas 3).
- Grease and base line a 20cm (8 in) 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.
Are you tempted to try this recipe?
You can also grab Sophie's Lemony Almond and Polenta Cake recipe over on Fuss Free Flavours.
My Family Kitchen ispublished by Faber &Faber, and is available in hardback from 3rd September 2015, RRP £22. Order it here.
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4.3 from 6 votes
Delicious Toffee Apple Cake Recipe
This toffee apple cake recipe is moist and delicious with a hidden layer of tender apples in the centre. Serve it hot with ice cream or cold with custard.
Prep Time30 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 45 minutes mins
Course: cakes and bakes, Cookies
Cuisine: British
Diet: Vegetarian
Servings: 8 -10
Author: Emily Leary
Ingredients
For the cake:
- 175 g (6.17 oz) unsalted butter softened, plus extra for greasing
- 150 g (5.29 oz) granulated white sugar
- 4 large free range eggs lightly beaten
- 200 g (7.05 oz) self-raising white flour (self rising flour)
- 1 tsp vanilla extract
- 150 g (5.29 oz) ground almonds (almond meal)
- 1 tsp baking powder
- 3 large eating apples about 400g, peeled, cored, and thinly sliced
For the toffee sauce:
- 100 g (3.53 oz) slightly salted butter
- 100 g (3.53 oz) light muscovado sugar (molasses sugar)
- 150 ml (5.07 floz) double cream (heavy cream)
Instructions
Preheat the oven to 160C (140C fan, 320F, Gas 3).
Grease and base line a 20cm (8 in) 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.
Nutrition
Calories: 703kcal | Carbohydrates: 66g | Protein: 11g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 125mg | Potassium: 239mg | Fiber: 5g | Sugar: 41g | Vitamin A: 1301IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 2mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!
This is a commissioned post forFaber &Faber
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'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
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Reader Interactions
Comments
Noreen Smith says
Looks lovely i am going to make it today
Just one question is the toffee sauce ok if we don't eat all the cake in one go or should the cake go in the fridge?Reply
Emily Leary says
Hi. It would almost certainly be fine for one day, but since it contains apples and therefore quite a lot of moisture, I think storing in the fridge is a good idea.
Reply
Steph Curtis says
I would love to try this, but wondering if it can be done nut-free - as in, just leave the almonds out completely? Or would you need to substitute something else in?! Thanks :)Reply
Lauren @ Create Bake Make says
What a gorgeous looking cake, I love it!Reply
Emily Leary says
Thank you :) Do please let me know if you try it.
Reply
You Baby Me Mummy says
OMG! I cannot tell you how perfect this is, it would literally be my ideal cake. Best get baking! x
Reply
Emily Leary says
Awww, thank you!
Reply
Laura says
That looks amazing - just the right amount of sauce and the sort of cake I'd want to eat really slowly just so I could savour it!
Reply
Emily Leary says
Thank you! It is indeed lovely served warmed and eaten slowly. I really do recommend giving it a go!
Reply
Midlife Singlemum says
Toffee apple cake - what aperfect combination of flavours and I do lovev a moist cake. I always felt sorry for Sophie Thompson as an actress as she was always given the dowdy or wicked women parts. This book looks great though.
Reply
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