So this was the first cake I made with Penny – what a team!
My timings were a little off, well, only in terms of me thinking how long it would take. Im putting it down to the habit of having to use a fork to mix everything back before I got Penny. Could it get any more amateurish?! No, didn’t think so……
I know this recipe might sound a little odd but it is definitely worth a try! The cake compliments the topping perfectly! I made this one using Gluten free self raising flour but it works perfectly with normal self raising flour too! Perfect for Halloween, Bonfire Night, Autumn and Birthdays in general! Enjoy!
For the toffee apple topping
- butter, for greasing
- 200g caster sugar
- 3 large Granny Smith apples, peeled, cored and sliced in ½in wedges
- 1 large orange, zest only
- 75g dried cranberries
For the cake
- 225g salted butter, softened
- 225g golden caster sugar
- 225g self-raising flour (Gluten Free or normal)
- ½ tsp bicarbonate of soda
- 4 free-range eggs, at room temperature
- 60ml/4 tbsp whole milk
- ½ tsp vanilla extract
- Start by preheating your oven to 180C/350F/Gas4
- Grease and line a 10inch round spring form baking tin.
- To make the toffee apple topping you will need to put a medium sized pan over a high heat and add the sugar along with 3 tablespoons of water – cook this until all of the sugar melts and you are left with a lovely looking amber colour.Tip: Some recipes say not to stir the sugar at any point and I agree but have found that sometimes a swift shake of the pan will even out the sugar allowing it to cook all at the same time without any of it burning.
Remember: The toffee should be an amber colour – any darker and you will have burnt it!
- Remove the pan from the heat and carefully pour the toffee in to the baking tin – make sure you completely cover the base of the tin.
- Quickly and carefully place the apple wedges in rows on top of the toffee topping – you will need to work quickly before it sets! I would recommend a good 2 or 3 ‘rows’ of apple slices!
- Once you have placed your apple over the toffee, sprinkle around a third of the orange zest evenly on top before adding the cranberries in to fill any gaps.
- Now to start making the cake! Add the butter, remaining orange zest and sugar to a stand mixer and beat together until pale and fluffy – alternatively you can use an electric hand mixer (or a fork if you have the time and energy!).
- Sift together your flour and bicarbonate of soda and then start adding a table spoon of the flour mixture to the butter mixture along with one egg. Ensure that you have mixed until combined and then repeat this process until all of the flour and eggs have been used.
- Once it is all completely mixed together stir in the milk and a couple of drops of vanilla essence.
- Your cake is now ready to be poured into the caketin on top of the toffee and apple slices. Simply smooth down the with a spatula and bake for 40-50 minutes, or until a skewer inserted in to the centre of the cake comes out clean.Tip: I would also recommend placing some foil on the shelf underneath the cake as when the toffee heats up again, some amounts can ‘leak’ out of the tin and make a mess of your oven!
- Once your cake is cooked – use oven gloves to remove from the oven. Place cooling rack or a wire rack over the tin and quickly flip it over – Be careful not to burn yourself! You may need some help with this – your helper should also wear oven gloves – Once you have flipped your cake, you should remove the tin and allow it to cool completely on the cooling rack.
Love S & P x