Go back

Toffee apple cake

1 of 3


  • 200g unsalted butter, softened
  • 50g caster sugar
  • 250g apples, peeled, cored and diced
  • 150g soft light brown sugar
  • 3 eggs
  • 150g self raising flour, sifted
  • 1 tsp baking powder
  • 1 tsp vanilla extract (this is something I added, to avoid the cake having an eggy taste)
  • Optional: whipped cream or icing sugar to serve
  • Serving
    Serves 8
  • Skill Level


Who can resist the sound of a toffee apple cake? - I can't :)
  1. In a large frying pan, gently heat 1/4 of the quantity of the butter and all the caster sugar until melted and golden brown
  2. Add the diced apples and fry gently for 7-8 minutes until they start to soften and caramelise
  3. Remove the apples using a slotted spoon and set aside the pan with the juices to use later
  4. Scatter the apples over the base of a 22cm round cake tin (which has been greased and lined with parchment paper)
  5. With an electric whisk, cream together the remaining butter and brown sugar in a bowl until light and fluffy
  6. Add the eggs one at a time, beating well after each addition
  7. Add the sifted flour and baking powder to the mixture and fold gently
  8. Spoon the batter over the the apples in the cake tin, and make the surface level. Place the cake tin on a baking tray, and bake in the centre of the oven for 30-45 mins. Test it with a tooth pick to check the batter is dry, then remove from oven, leave to cool for a bit and then turn upside down onto a wire rack
  9. Put the frying pan with the leftover juices back on a low heat, and heat gently until warmed through
  10. With a fine skewer or a wooden cocktail stick, make holes over the surface of the cake. Put the cake on a plate and pour over the apple syrup, letting it soak in. Serve with whipped cream or dust with icing sugar

This cake is light and fluffy, and the apples taste lovely with it. You will love just how tasty this cake is mashAllah, really soft, delicate and scrumptious. Enjoy :)


There are no comments for this recipe. Be the first to comment.
Leave a comment
Leave a reply to