Instructions
- 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!