Spiced toffee apple cake

Spiced toffee apple cake

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(28 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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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.

bowdenei's picture
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Made this for a luncheon. Prepared dates the night before and weighed out ingredients to save time on the day. For HeidiK, I bought medjool dates which almost fall apart on handling so that makes it so much easier to chop. I had to use a pan bigger than the size they suggested and mine took a further 30 mins to cook!! Plus as the apples I got were not small there was no gap between the apples so it was hard to figure out if it was done or not. Anyway it went down well with my luncheon ladies although I would say it was slightly too sweet for me Used werthers original and was a little skeptical as to whether they would work but it did.

janaskar's picture
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Delicious! Didn't have the right size tin so used a 10inch loose bottom cake tin. Had to cook it longer, but it came out beautiful! Moist and the toffee and apple topping gives it that additional lift. Will definitely make again.

margetter's picture
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Delicious! So easy to make and tasted so good, absolutely loved it!

rebecca13's picture
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Fantastic cake, will become a firm favourite!!

katina54's picture
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Just baked this delightful cake. my tin was too small so had a few muffins sized ones as well
A super cake and so light ..thank you.. will be making another tomorrow for a church event

emilythegoat's picture
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Fantastic recipe, light and moist cake, everyone thought it was delicious. As the recipe says, it does take quite a bit of prep time, but was worth it.

I used 200g of white SR and 80g of wholemeal SR and it came out great, I will probably increase the wholemeal next time.

kochschlampe's picture
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Really nice - I didn't make the toffee topping and the sweetness was just right. I would just peel the apples the next time.

heidipie1996's picture
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Lovely cake, would be just as great without the toffee

hilevans's picture
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I made it in a 12" round tin and it was a real success - not as sweet as you would think even with the toffee topping which was lovely. Ask Monty he loved it !

vondeegan's picture

this cake is delicious, had a wedge of it with a cup of coffee! YUM!!

treglyn's picture

Made this cake to take to work but I didn't have any apples, it was just as nice, they all loved it and wanted the recipe, I told them all to go onto the Good Food website.

mscupcake's picture

Am about to make this for a 2nd time: is a nice, soft cake and lightly spiced. I had butterscotch sauce in the fridge so used that on top. I usually put some in the freezer to ensure a good choice of cakes, and it froze well. It's often annoying when people don't follow the recipe and then judge the recipe .......although I'm also guilty of that!!! You could also be more generous with the apples on top - there wasn't apple in every bite. But to be fair - you have to be accurate to the recipe.

k8_leonard's picture

Just made this to take to a bonfire party. Cake is not as toffee ish as I thought it would be, think if I make it again I would use dark muscavado for a richer flavour.

carolineballestrem's picture

Absolutely brilliant recipe - made it for Bonfire Night in School and the tray was empty before the evening was over - I purchased 2 slices myself - it was that yummy !!!

copperheidi's picture
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This was lovely, fantastic, really worth it. Just one thing - be careful when chopping the dates - I sliced my thumb quite badly!!

fionablandford's picture

I didn't have the right size tin - so I made these as muffins and they were really lovely - went down very well. Would happily make them again and soon!

walker68's picture
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Fantastic cake, I have made it three times now. I did'nt put the
vanillia extract in, but all the family loved it.

patriciamackey's picture
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My word- this recipe works and looked and tasted gorgeous. Don't change a thing it is perfect.

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