• David Hall

Salted Toffee Apple Cake

Moist apple cake, spiced with cinnamon and spiked with a salted toffee sauce. Need I say more?


200g caster sugar

250g butter or margarine

3 eggs

1 tsp vanilla extract

375g self-raising flour

A pinch of salt

1 tsp ground cinnamon

500g apples, peeled, cored and chopped into small pieces (alternatively, grate them)

100g chopped walnuts

For the toffee sauce

100g butter

50ml single cream

200g dark brown soft sugar

A pinch of salt

1 - Preheat the oven to 180C /GM4.

2 - In a large mixing bowl, beat the butter and sugar together until light and creamy. Whisk the eggs in one by one.

3 - Tip in the flour, salt and cinnamon and fold together thoroughly. Finally, fold in the apples and nuts.

4 - Tip into a greased and lined 25cm cake tin and bake on the middle shelf for 1 hour and 15 minutes or until the cake tests done with a knife if it isn't cooked and you are worried it will burn, cover in a double piece of foil and keep checking every ten minutes.

5 - Remove and allow to cool in the tin on a wire rack. Whilst it is cooling, add all of the toffee sauce ingredients to a pan. Bring to the boil and boil fast for 2-3 minutes.

6 - Skewer the cake a few times and drizzle half of the toffee sauce over. Keep the rest to serve with the cake.

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