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Sticky Toffee Apple Cake

  • For the Toffee Apple
  • ¼ cup butter
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 3 tbsp corn syrup
  • 3 large diced apples
  • For the cake batter
  • ½ cup butter
  • 1¼ cup firmly packed brown sugar
  • 4 tsp vanilla extract
  • ⅓ cup dark corn syrup (or golden syrup)
  • 3 large eggs
  • 2 cups apple sauce
  • 2½ cups all purpose flour
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp fresh nutmeg
  • ¼ tsp ground cloves

To prepare the toffee apples
Grease tube pan or large bundt pan well. Preheat the oven to 350 degree oven.
Begin by making a brown sugar caramel for the bottom of the tube pan.
In a small saucepan melt the butter and add the brown sugar and corn syrup.
Bring to a boil and let simmer for only a minute or two over medium low heat. Remove from heat and stir in the diced apples.
Pour this mixture evenly over the bottom of the greased pan.
To prepare the cake batter
Cream together the butter, brown sugar, and vanilla extract well.
Add the corn syrup and again beat well.
Beat in the eggs, one at a time, beating well after each addition.
Blend in the apple sauce.
Sift together the flour, baking powder, cinnamon, nutmeg and cloves.
Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
Pour into the prepared pan and bake for 45 -55 minutes or until a toothpick inserted in the center comes out clean. Let the cake rest in the pans for 10 -15 minutes before inverting the cake onto a serving plate.
Note: Depending on the size of your bundt pan and the size of the apples in the recipe, you may have a little extra batter which can be baked in a couple of muffin tins if necessary. Don’t fill a bundt pan more than an inch from the top of the pan. Most regular tube pans should be large enough for this cake.

Source recipes -Here-

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