Spiced toffee apple cake

Spiced toffee apple cake

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(27 ratings)

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Cooking time

Prep: 45 mins Cook: 1 hr Plus cooling

Skill level

Easy

Servings

Makes 15 squares

Try a twist on traditional toffee apples - sugared, spiced and very very nice!

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
327
protein
5g
carbs
42g
fat
17g
saturates
10g
fibre
2g
sugar
27g
salt
0.53g

Ingredients

  • 200g dates, roughly chopped
  • 200ml milk, plus a splash
  • 250g butter, softened, plus extra for greasing
  • 280g self-raising flour
  • 200g light soft brown sugar
  • ½ tsp baking powder
  • 4 large eggs
  • 1 tbsp mixed spice
  • 2 tsp vanilla extract
  • 3 small red apples
  • squeeze lemon juice
  • handful of toffees
  • a little icing sugar, for dusting

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Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tray with baking parchment. Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool.
  2. Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples.
  3. Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go. Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the baking tray. Arrange the apple slices, overlapping in rows, on top of the cake – you should be able to get 3 rows lengthways down the tray. Bake for 45-50 mins until a skewer poked into the centre of the cake comes out clean. Cool in the tray.
  4. Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce all over the cake. Cut into squares or slices to serve.

Recipe from Good Food magazine, November 2011

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Comments

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lynyoungy's picture

Love this desert BUT don't use the full amount of mixed spice as it is really overpowering. Really nice Autumn desert.

mother_ship's picture

I chopped up 2 of the apples and stirred them into the mixture and only used one to slice for the top and I was very pleased with the result. I also used 200g of date spread from Tesco to save me the bother of processing dates. I took half of it into work where it disappeared very quickly!

hoopoe's picture
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Disappointing. I found the texture of the cake a bit stodgy and didn't think the taste was anything special. Also I think my sauce was a bit too runny because "a handful of toffees" and "a good splash of milk" are vague quantities.

stonefruit's picture
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A little bit on the dry side.

Frantic Flapjack's picture
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Sugar and spice and all things nice!! Loved this cake. Beautifully soft and with a lovely apple and toffee topping.

julie1410's picture
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Great cake, toffee sauce compliments the tart apples

julie1410's picture
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Great cake, toffee sauce compliments the tart apples

philinbrighton's picture
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This was OK. I found it quite hard to eat as you would take a bite and end up dragging a load of apple off the top of the cake leaving what remained a little dull. If I were to make again I would either peel the apples or maybe chop them up and add them to the cake batter. I made a sticky toffee pudding sauce to serve with it and also served it with a dollop of creme friache which was nice. I wouldn't make it again as Ottolenghi's apple cake with maple cream cheese frosting is a similar but MUCH nicer cake.

mummytot's picture
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In a word, scrumptious, easy to make very soft and moist it did not hang around long with 3 children!!!!

annahorvath's picture
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Such a gorgeous cake!!
I didn't feel like bothering with the apple, put it in a round tin, cut into two and filled with home-made prune jam. Like Emily, I also used a mixture of whole wheat flour and white flour. I certainly will make it again and again.

pavlovakk's picture

Absolutely a winner - instant winner thank you

kfurber's picture
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Recipe very easy to follow. Turned out beautifully. Would bake again.

dlloyd's picture

Love this recipe.

I have made it for a couple of school coffee mornings and is very very popular.Even got my kids to eat it.
I have made it with more dates total of 300g and it was so moist.

I also found that M&S Toffees works very well

neena-g's picture

This recipe is a firm family favourite. But I found it does take longer to cook than the recipe suggests - closer to an hour.

ttxln2's picture
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This is just fantastic! Really moist, not too sweet and totally delicious even without the toffee sauce. It took much longer to cook than the recipe said - more like 1hr 20 mins (my oven is a bit pants but even allowing for that it would have been more like an hour) but was worth it. I didn't chop the dates at all but left them to soften in the warm milk for ages. They whizzed up really nicely, and the cake had a few chunks of date that actually worked really well.
My one minor criticism is that the toffee flavour is quite subtle - I might experment with half dark brown sugar, half light brown sugar next time. I'll definitely be making this again.

salisali's picture
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Other than the dates, this was quick and simple. Tasted nice too, personally I would serve with more toffee sauce. And next time I will add more mixed spice.

fayfumbs's picture
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Just fantastic!

rachaelcake's picture
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It was a really good recipe and makes a lovely soft cake, although at the time I made it we didn't have any mixed spice, but was just as nice and tasty without!

bowdenei's picture
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I am still eating my cake 3 days later and I think it tastes even better than on the day I made it. So I am giving it the full 5 stars.

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