Spiced toffee apple cake

Spiced toffee apple cake

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(40 ratings)

Prep: 45 mins Cook: 1 hr Plus cooling

Easy

Makes 15 squares
Try a twist on traditional toffee apples - sugared, spiced and very very nice!

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal327
  • fat17g
  • saturates10g
  • carbs42g
  • sugars27g
  • fibre2g
  • protein5g
  • salt0.53g
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Ingredients

  • 200g dates, roughly chopped
    Dates

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 200ml milk, plus a splash

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 250g butter, softened, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 280g self-raising flour
  • 200g light soft brown sugar
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp mixed spice
  • 2 tsp vanilla extract
  • 3 small red apples
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • squeeze lemon juice
  • handful of toffees
    Toffee

    Toffee

    toff-ee

    There are few secrets to toffee. It is simply sugar that has been

  • a little icing sugar, for dusting

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.

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Comments, questions and tips

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kochschlampe
14th Nov, 2011
4.05
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
9th Nov, 2011
5.05
Lovely cake, would be just as great without the toffee
hilevans
8th Nov, 2011
5.05
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
8th Nov, 2011
this cake is delicious, had a wedge of it with a cup of coffee! YUM!!
treglyn
6th Nov, 2011
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
5th Nov, 2011
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
4th Nov, 2011
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
4th Nov, 2011
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
3rd Nov, 2011
5.05
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
fionablandford
3rd Nov, 2011
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!

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