Sticky Toffee Apple Cake – Recipe of the Month | Ovenclean

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Sticky Toffee Apple Cake – Recipe of the Month | Ovenclean

October's Recipe of the Month - Sticky Toffee Apple Cake

With the final of The Great British Bake Off a couple of weeks ago we were inspired to come up with a tasty bake for this month’s featured recipe, and as Halloween is just around the corner, we hoped the thought of a yummy piece of sticky toffee apple cake might just be the motivation you need to get your apron on and dig out your whisk!?

 

For the sponge cakes:

2 eating apples, peeled, cored and thinly sliced

Juice of 1/2 lemon

160g soft brown sugar

170g unsalted butter – room temperature

3 eggs, beaten

180g self-raising flour

1 tsp baking powder

 

For the filling:

2 eating apples, peeled and cored

45g caster sugar

55g unsalted butter 

200ml double/ whipping cream

Toffee sauce – we cheated a little and used a pre-made toffee sauce from Sainsbury’s, but you could also try melting some toffees with a little milk!

Method:

  1. Grease and line 3 x 15cm/6” baking tins.
  2. Heat the oven to gas mark 4/ 180°C/ 350°F.
  3. Place the peeled, cored and sliced apples into a bowl and mix with the lemon juice – put to one side.
  4. Cream the butter and sugar together until paler in colour – about 3-5 mins.
  5. Slowly mix in the beaten eggs a little at a time. If the mixture looks like it’s curdling, simply add 1-2 tablespoons of the flour to the mix and continue.
  6. Sieve the flour and baking powder onto the mixture and gently fold it in using a metal spoon until fully incorporated.
  7. Divide the mixture equally between the lined tins and gently push the apple pieces you prepared earlier into the batter – equally between the 3 tins. Bake for 25-30 minutes - until a skewer inserted into the middle comes out clean and the sponge springs back when touched.
  8. When ready, remove from the oven and leave to cool in their tins for 10 minutes or so, then (carefully as they will still be hot) take them out of their tins and leave to cool completely on a cooling rack.
  9. In the meantime you can prepare the fillings. Slice the apples thinly and add them to a pan on medium heat along with the sugar and butter.
  10. Cook the apples until they caramelise slightly – making sure to stir often. When they look golden in colour (about 15 mins should do it), remove the pan from the heat and using a slotted spoon, place the apples on some baking paper to cool completely.
  11. When you are ready to assemble the cake, whip up the cream, being careful not to over-whip. Place the first cake layer on the serving dish and spoon a third of the cream onto it – level the cream out to cover the top. Then place almost half the caramelised apples onto the cream and top with the second cake layer. Repeat the cream/ apple layers and finish by adding the top sponge.
  12. Spoon out, or if you’re feeling a little more adventurous, pipe the remaining cream over the top of the cake and decorate with the remaining apple slices and a healthy drizzle of the toffee sauce!
  13. Tuck in and enjoy!