Autumn is here and I am so very thankful!
The colours, being able to wrap up just that little bit warmer, the flavours…
It’s best eaten within 2-3 day of being baked (what a shame!).
For the cake:
• Grease and line a baking tin approx 27x20cm – I used a slightly bigger one.
• Preheat the oven to 180°C/gas 4
Approx 450g of cooking apples – peeled, cored and thinly sliced.
Juice of 1 lemon
230g of butter
285g of sugar
A dash of vanilla
350g of self raising flour
2 tsps of baking powder
2 tsps of cinnamon
4 eggs
Method:
1) Prepare the apples, pop them in a bowl and then pour the lemon juice over them.
2) Cream the butter and the sugar together until light and fluffy. Add the eggs 1 at a time and mix well.
3) Add the vanilla
4) Sieve in the flour, baking powder and cinnamon and stir it all together until thoroughly combined
5) Pour half the mixture in to the prepared tin and spread evenly. Add half of the apples over the mixture and then repeat with the rest of the mixture and the apples.
6) Bake for 35-45 minutes until golden and springy to touch. Leave to cool for at least 10 minutes before removing from the tin.
For the toffeeeeeeee:
150ml of double cream
40g of butter
50g of light brown sugar
Method:
1) Put all the ingredients in to a saucepan and heat gently until it’s all melted together. Then bring to the boil and let it bubble until it’s toffee coloured and has a sauce consistency – it doesn’t take long.
2) You can either pour over your cake like a glaze, or like I did, let it thicken up for 20-25 minutes and then pipe it over.
♥ You could also warm the cake slightly and serve it with a jug of toffee sauce or cream or both….
♥ If you don’t want to put toffee on your apple cake you could sprinkle it with a little demerara sugar just before baking.
Enjoy!
With a Hint of Lemon 