Amazing Toffee Apple Cake

  • 3/4 cup or 175 g softened butter
  • 3/4 cup or 175 ml milk
  • 2/3 cup or 225 g regular sugar
  • 2/3 cup or 125 g light brown sugar
  • 3 eggs lightly beaten
  • 4 Tablespoons Toffee Sauce* divided
  • 1 3/4 cups or 225 g Plain / All purpose flour sieved
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/2 Cup or 60 g Sultanas or raisins you can also use cranberries if you wish
  • 3 Medium Apples peeled and sliced
  • Squeeze of lemon juice
  1. Heat oven to 170C, Gas 3, 325F. Grease and line an 8 inch square baking pan.
  2. Sieve the flour, and add the salt and baking powder to the flour together with 1 teaspoon of cinnamon. Peel and core the apples and slice so they are about 1/4 inch thick, then place in a bowl and add the remaining cinnamon, together with a squeeze of lemon juice and 1 tablespoon of sugar from the main sugar ingredients. Give the slices a toss so they are all coated evenly. (Divide the sliced apples in to 3 because there will be 3 layers of apples in the cake).
  3. Use a mixer and cream the butter and sugar until a pale light colour. Add 2 Tablespoons of toffee sauce and combine.
  4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time.
  5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined and the sultanas.
  6. Line the bottom of the pan with a layer of sliced apples. Then add HALF of the cake batter and cover that with another layer of apple slices. Finally, add the remaining cake batter and finish off by covering the surface with the remaining apple slices.
  7. Place in the oven for 1 hr 10 minutes to 1 hr and 20 minutes.
  8. *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. If your cake needs a little longer, you can cover the top with some foil if you think it is getting too brown.
  9. When the cake is done, brush 2 tablespoons of toffee sauce over the top of the cake whilst it’s still hot. Then allow the cake to cool before slicing.

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