Claire’s cinnamon and toffee apple cake
A warming, indulgent treat for a chilly autumn day
Ingredients
- 2-3 cooking apples, peeled, cored and diced
- 45g granulated sugar
- 200g caster sugar
- 250g light brown sugar
- 2 tbsp plus 1 tsp ground cinnamon
- 330g butter, melted
- 360g plain flour
- 4 tsp baking powder
- 300ml milk, room temperature
- 1 tsp vanilla extract
- 2 large eggs, beaten
- 150ml double cream, plus extra for serving
Method
- Preheat oven to 180ºC (160 fan) or gas mark 4
- Line 2 baking trays (20x25cm or 20 x 30cm)
- Coat apples with 45g granulated sugar and 1 tsp cinnamon and set aside
- Make the cinnamon swirl by blending 120g melted butter, 150g light brown sugar and 2 tbsp cinnamon
- Make the toffee sauce by mixing the 100g melted butter, 100g light brown sugar and 150g double cream and melt over a low heat until blended (approx. 2 minutes). Set aside
- Make the cake batter by mixing the dry ingredients (flour, sugar and baking powder) and whisking in the milk, vanilla and eggs.
- Stir in the remaining 110g melted butter
- Fold in the coated apples and pour batter into the tins
- Dollop on the cinnamon swirl and gently twirl the top with a skewer or knife
- Drizzle on some of the toffee sauce and bake for 40-45 minutes
- Cut into squares (approx. 16-20) and serve with remaining toffee sauce and cream
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