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| Sticky Toffee Apple Cake |
I'm a big fan of Sticky Toffee Pudding ,as regular readers will know. I really enjoy the sweet, rich taste of of that classic dessert and decided that a warm apple cake version that partially mimics the beautiful dense texture of the pudding would be a great idea.
One of my work colleagues, Lynn had provided me with some apples from a bumper crop due to such a great growing season we had here in Newfoundland and I promptly jarred up some plain applesauce to use in apple muffins and cakes. The apple sauce adds greatly to the moistness of the cake while adding lots of flavor too. The folks at my office were again the lucky recipients of my early morning baking experiment and when I showed up with this cake, warm out of the oven, at 9 AM it did not last very long at all.
This would make an ideal addition to any weekend brunch but would be equally great as a decadent dessert with a little whipped cream or even vanilla ice cream in the side.
Grease tube pan or large bundt pan well. Preheat the oven to 350 degree oven.
Begin by making a brown sugar caramel for the bottom of the tube pan.
In a small saucepan melt
1/4 cup butter
Add
1/2 cup brown sugar
3 tbsp corn syrup
bring to a boil and let simmer for only a minute over medium low heat. Remove from heat and stir in
3 large diced apples.
Pour this mixture evenly over the bottom of the pan.
Cake:
Cream together well:
1/2 cup butter
1 1/4 cup firmly packed brown sugar
4 tsp vanilla extract
Add in and beat well:
1/3 cup dark corn syrup (or golden syrup)
Beat in, one at a time, beating well after each addition:
3 large eggs
Add:
2 cups apple sauce
blend until smooth
Sift together:
2 1/2 cups all purpose flour
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp fresh nutmeg
1/4 tsp ground cloves
Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
Pour into the prepared pan and bake for 45 -55 minutes or until a toothpick inserted in the center comes out clean. Let the cake rest in the pans for 10 -15 minutes before inverting the cake onto a serving plate.
Note: Depending on the size of your bundt pan and the size of the apples in the recipe, you may have a little extra batter which can be baked in a couple of muffin tins if necessary. Don't fill a bundt pan more than an inch from the top of the pan. Most regular tube pans should be large enough for this cake.
|
| Sticky Toffee Apple Cake |
I'm a big fan of Sticky Toffee Pudding ,as regular readers will know. I really enjoy the sweet, rich taste of of that classic dessert and decided that a warm apple cake version that partially mimics the beautiful dense texture of the pudding would be a great idea.
One of my work colleagues, Lynn had provided me with some apples from a bumper crop due to such a great growing season we had here in Newfoundland and I promptly jarred up some plain applesauce to use in apple muffins and cakes. The apple sauce adds greatly to the moistness of the cake while adding lots of flavor too. The folks at my office were again the lucky recipients of my early morning baking experiment and when I showed up with this cake, warm out of the oven, at 9 AM it did not last very long at all.
This would make an ideal addition to any weekend brunch but would be equally great as a decadent dessert with a little whipped cream or even vanilla ice cream in the side.
Grease tube pan or large bundt pan well. Preheat the oven to 350 degree oven.
Begin by making a brown sugar caramel for the bottom of the tube pan.
In a small saucepan melt
1/4 cup butter
Add
1/2 cup brown sugar
3 tbsp corn syrup
bring to a boil and let simmer for only a minute over medium low heat. Remove from heat and stir in
3 large diced apples.
Pour this mixture evenly over the bottom of the pan.
Cake:
Cream together well:
1/2 cup butter
1 1/4 cup firmly packed brown sugar
4 tsp vanilla extract
Add in and beat well:
1/3 cup dark corn syrup (or golden syrup)
Beat in, one at a time, beating well after each addition:
3 large eggs
Add:
2 cups apple sauce
blend until smooth
Sift together:
2 1/2 cups all purpose flour
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp fresh nutmeg
1/4 tsp ground cloves
Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
Pour into the prepared pan and bake for 45 -55 minutes or until a toothpick inserted in the center comes out clean. Let the cake rest in the pans for 10 -15 minutes before inverting the cake onto a serving plate.
Note: Depending on the size of your bundt pan and the size of the apples in the recipe, you may have a little extra batter which can be baked in a couple of muffin tins if necessary. Don't fill a bundt pan more than an inch from the top of the pan. Most regular tube pans should be large enough for this cake.
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