Since having kids I’ve developed a new found love of Autumn.
After wrestling toddlers to wear sun cream all summer, throwing a cargidan on them feels like a piece of cake!
I don’t need to justify my 10 cups of tea a day because it’s genuinely a little bit chilly out. (No more force feeding me frappes Karen!)
And rather than finding sand in every shoe/bag/orifice- there’s the odd non offensive fallen leaf (on the shoes I mean, no where else).
So in true Autumn fashion my toffee apple cake has made a seasonal comeback. There’s a few tweaks such as homemade toffee sauce, but if you’d rather crack open a tin of carnation caramel I shall not judge!
You will need an 8″cake tin or 9″Bundt tin well greased.
For the cake
- 225g soft butter or margarine
- 225g light soft brown sugar
- 3 eggs
- 225g self raising flour
- 2 medium or 3 small apples, grated
- Half teaspoon each of cinnamon, ginger and nutmeg
- 70g sultanas (optional)
For the toffee sauce
- 100g butter
- 100g soft brown sugar
- 200ml double cream
Preheat the oven to 160°C or Gas Mark 3
In a large bowl beat the butter/margarine and sugar together until smooth.
Add in the eggs and grated apple and mix well until combined.
Fold in the flour, spices and sultanas and transfer the mixture to the cake tin.
Bake for 45 minutes or until a knife inserted into the centre comes out clean.
While the cake is cooling make the toffee sauce.
This is a grown up job or one for older children who are confident working with a lot of heat.
In a saucepan over a low heat melt the butter and sugar together. Increase the heat until all the sugar has dissolved and the mixture begins to bubble steadily. Turn off the heat.
Pour in the cream whilst stirring until the mixture is completely combined into a runny caramel sauce.
When the cake has been turned out of the cake tin, make a few small holes on top using a fork or a skewer.
Pour the warm toffee sauce over the cake whilst still warm.