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Toffee apple cake
Toffee apple cake
added by River Cottage Cakes Handbook

Heavy with sweet apples and creamy caramel, this scrumptious cake is just the thing to use up the glut of orchard apples that a good cropping year provides.

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Prep time
  • 20 Minutes
Cook Time
  • 25 minutes or until lightly golden
  • 8 - 10
  • For the cake
  • 3–4 medium eating apples, such
  • as Cox’s or Russets
  • 125g dark soft brown sugar
  • 175g self-raising flour
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 175g golden caster sugar
  • 175g unsalted butter, cut into
  • small pieces and softened
  • 3 eggs
  • For the filling
  • 1 quantity Caramel cream
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Preheat the oven to 180�C/gas mark 4.

Core, peel and quarter the apples. Slice each quarter into 4 or 5 thin slices. Place brown sugar in a bowl, add the apple slices and toss until well covered. Starting from the outside and working inwards, arrange the apples over the base of each prepared tin, finishing with a ring in the centre.

Sift the flour, baking powder and salt into a large mixing bowl and mix thoroughly. Add the caster sugar, butter and eggs. Using either a wooden spoon or a hand-held electric whisk, beat together for a couple of minutes until the mixture is light, creamy and well blended.

Divide the mixture equally between the apple-lined tins, spreading it out evenly with the back of the spoon. Bake the cakes in the oven for about 25 minutes or until lightly golden and they spring back into shape when gently touched with a finger.

Leave the cakes in the tins for 10 minutes, before carefully turning out and placing on a wire rack. Remove the parchment to reveal the rich brown caramelised apples. When completely cold, sandwich the two cakes together with a generous layer of caramel cream.

This cake is best eaten within a couple of days.

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