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Toffee apple cake

Vanilla and icing sugar with 3 tbsp of the toffee sauce until smooth. Spread over the cake then drizzle over more sauce to finish.

Toffee apple cake

By Janine Ratcliffe, Olive

Try our sticky apple cake topped with a toffee frosting for an beautiful afternoon tea treat that the whole family will love.


Prep: 50 mins
Total: 2 hrs 30 mins
Yield: Serves 10 to 12



Ingredients

  • butter 125g
  • dark muscovado sugar 225g
  • eggs 2, beaten
  • plain flour 225g
  • baking powder 2 tsp
  • cooking apples 200g, peeled, cored and diced
  • soft toffees 100g, chopped into pieces

TOFFEE FROSTING

  • butter 100g, at room temperature
  • vanilla extract 1 tsp
  • icing sugar 200g
  • toffee or caramel sauce



Method

Step 1

Heat the oven to 160C/fan 140C/gas 3. Put the butter and muscovado sugar in a food processor and whizz for a couple of minutes, then blend in the eggs. Add the flour and baking powder and whizz until combined. Stir in the apple and toffee pieces.

Step 2

Pour into a buttered, base-lined 20cm square tin and bake for 1 hour, or until risen and dark golden. Remove from the tin and cool. To make the frosting beat the butter, vanilla and icing sugar with 3 tbsp of the toffee sauce until smooth. Spread over the cake then drizzle over more sauce to finish.

See more at Olive

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Cake Magazine: Toffee apple cake
Toffee apple cake
Vanilla and icing sugar with 3 tbsp of the toffee sauce until smooth. Spread over the cake then drizzle over more sauce to finish.
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