Toffee and apples make a delicious combination and this toffee apple cake is no exception. Perfect for a Halloween party or an autumn dessert, rustle up this delicious cake and serve with creme fraiche
Ingredients
- 385g can apple slices, drained
- 397g can caramel
- 150g butter, softened
- 150g caster sugar
- 3 medium eggs, beaten
- 175g self-raising flour, sieved
- Creme fraiche to serve
WEIGHT CONVERTER
Method
- Preheat oven to 180°C/350°F/ Gas Mark 4.
- Roughly chop half of the apple slices.
- Grease and line the base of a 22-23cm cake tin with baking parchment.
- Using an electric whisk, cream the butter and sugar together until light and fluffy. Gradually add the beaten eggs, with a little of the flour after each addition. Gently fold in the remaining flour until all the ingredients are combined.
- Add chopped apple to the mix and gently swirl in ¾ can caramel. Do not over-mix.
- Pour the mixture into the tin. Arrange the remaining apple slices over the top of the cake, cutting any thick slices lengthways.
- Spoon the remaining caramel over the top of the cake, then bake for 1 hour 15 minutes or until firm and golden brown. Top with a little creme fraiche to serve.
Top Tip for making Toffee apple cake
Using canned apples in juice or water makes this dessert much healthier.
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