Prep
30 minsBake
40-45 minsServes
8Difficulty
Medium About
This recipe combines the sweetness of the toffee sauce and the tartness of the apples to create a delicious and indulgent treat. Enjoy baking!
Preheat your oven to 180°C (350°F) and grease and line a 20cm (8-inch) round cake tin.
In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually fold in the self-raising flour until well combined.
In a separate bowl, toss the diced apples with the ground cinnamon.
Gently fold the apples into the cake batter, ensuring they are evenly distributed.
Pour the cake batter into the prepared tin and smooth the top.
Bake in the preheated oven for approximately 40-45 minutes or until a skewer inserted into the center comes out clean.
While the cake is baking, prepare the toffee sauce. In a small saucepan, melt the butter, light brown sugar, and golden syrup over medium heat, stirring continuously.
Once the mixture is smooth and bubbling, remove it from the heat and gradually stir in the double cream until well combined. Set aside to cool slightly.
Once the cake is baked, remove it from the oven and allow it to cool in the tin for a few minutes. Then transfer it to a wire rack to cool completely.
Once the cake has cooled, use a skewer to poke several holes all over the surface.
Pour the toffee sauce over the cake, allowing it to soak into the holes and drizzle down the sides.
In a separate bowl, whisk together the granulated sugar and double cream until soft peaks form.
Spoon the whipped cream over the top of the cake, creating a decorative finish.
Serve the toffee apple cake and enjoy!
Good job, now enjoy!
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