TOFFEE APPLE CAKE
This showstopping bake is a celebration of classic apple desserts with spiced sponge, vanilla icing and a sticky caramel apple filling
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 28
Steps:
- Start by making the cakes. Heat oven to 180C/160C fan/gas 4. Line 2 x 18cm springform cake tins with baking parchment and brush with a little oil. Put the sugar and eggs in a large mixing bowl and whisk with electric beaters until glossy and pale. Keep the beaters running as you pour in the oil.
- Stir in the grated apple, then fold in all the other cake ingredients. Divide the mixture between the tins and bake for 30 mins or until a skewer inserted into the middle comes out clean.
- While the cakes cook, prepare the apple filling. Tip the lemon juice into a large bowl and fill halfway with cold water. Peel the apples, then cut into spheres using a melon baller - pop them in the bowl of lemon water as you go to stop them discolouring. In a medium saucepan, combine the butter, dark brown sugar, golden syrup, cinnamon and 200ml water, and heat until boiling. Take the apple balls out of the water and put them in the pan -if you want to make the tiny toffee apples for the top, keep 8 apple balls in the water until needed. Bring the mixture in the pan back to the boil for 8 - 10 mins or until the apples are soft but not losing their shape, and a thick syrup starts to form. Remove from the heat and allow to cool completely, then chill until needed.
- Stir all the syrup ingredients together in a bowl. When the cakes are cooked, keep them in the tin but prick holes all over the surface with a skewer and drizzle the syrup over. Leave the cakes to cool completely in the tin.
- While the cakes cool, make the icing. In a small heatproof bowl set over a pan of simmering water, melt the butter and white chocolate together. Once melted and glossy, pour into a large bowl. Add the cream cheese, whisk until smooth, then add the vanilla. Finally, fold in the yogurt. When the mixture is cool, chill until needed.
- To assemble the cake, take the cooled sponges out of their tins and put one of them on a cake stand. Top with half the white chocolate icing - use a spoon or pipe it using a very large round nozzle. Scatter the cooked apple pieces, along with a drizzle of the syrup, over the icing, then place in the fridge to firm up for 15 mins. Add the top layer of the cake, then decorate with the rest of the icing by piping it in lots of regular little mounds all over the top using a large round nozzle. Put the whole cake in the fridge until ready to serve. Will keep for 2 days in the fridge.
- For a showstopping, but optional, finish, make some beautiful miniature toffee apples. Their effect is stunning but fleeting, so make them just before serving your cake, as the caramel will dissolve quickly due to the moisture in the air. Brush a baking tray with a little vegetable oil and set aside. Very thoroughly dry the reserved apple balls from step 3 of the cake with kitchen paper or a clean tea towel and insert a long wooden skewer into each one.
- Put the caster sugar in a small saucepan over a medium heat, stirring often, until the sugar melts. Keep cooking until the sugar has become a liquid golden caramel, then remove from the heat. If it looks like it's getting too hot, sit the base of the pan in a heatproof dish of cold water.
- Tilt the pan and, working quickly (as the sugar will continue to cook), hold the apple balls by the skewer and dip each one in turn into the caramel and twist it around to coat it. It's really important that the apple balls are well dried and that you don't turn them in the hot caramel more than twice, otherwise the apple will cook and release liquid, which will stop the caramel from sticking. As soon as they are coated, slowly lift them out vertically. Hold the apple up out of the pan and pause before transferring it to the oiled tray on its side. Holding it up like this will allow a long drip of caramel to set hard and create a beautiful long spike. Repeat the process with the rest of the apples, working quickly so that the caramel doesn't harden completely before all the apples have been coated. However, don't worry too much as you can always gently reheat it over a low heat before continuing - just be careful not to burn it, otherwise it will taste bitter.
- After a couple of minutes, the apples should have set. When they are cool enough to handle, pull out the skewers. Place the apples on top of the cake so that the spike is pointing upwards and the base of the apple (where the skewer was) is pressed into the icing. Serve immediately.
Nutrition Facts : Calories 465 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
TOFFEE APPLE CAKE RECIPE
Toffee and apple make a delicious combination and this toffee apple cake is no exception. Perfect for a Halloween party or a fancy dessert, rustle up this delicious cake and serve with creme fraiche
Provided by GoodtoKnow
Categories Dessert, Snack
Time 1h35m
Yield Serves: 8-10
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C/350°F/ Gas Mark 4.
- Roughly chop half of the apple slices.
- Grease and line the base of a 22-23cm cake tin with baking parchment.
- Using an electric whisk, cream the butter and sugar together until light and fluffy. Gradually add the beaten eggs, with a little of the flour after each addition. Gently fold in the remaining flour until all the ingredients are combined.
- Add chopped apple to the mix and gently swirl in ¾ can caramel. Do not over-mix.
- Pour the mixture into the tin. Arrange the remaining apple slices over the top of the cake, cutting any thick slices lengthways.
- Spoon the remaining caramel over the top of the cake, then bake for 1 hour 15 minutes or until firm and golden brown. Top with a little creme fraiche to serve.
Nutrition Facts : @context https, Calories 466 Kcal, Sugar 51.3 g, Fat 21.1 g
AUNT DEE DEE'S APPLE COFFEE CAKE
Layers of apple pie filling make this cake moist and delicious.
Provided by Lisa Martin
Categories Desserts Cakes Coffee Cake Recipes
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 pan.
- Mix pie filling and cinnamon, set aside.
- Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes.
- Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling.
- Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 tablespoons melted butter.
- Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Allow cake to cool 20 minutes.
- Combine confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. Beat until smooth. Drizzle over cake.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 34 g, Cholesterol 38.5 mg, Fat 7.2 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.8 g, Sodium 222.3 mg, Sugar 15.1 g
APPLE COFFEE CAKE
Tart sour cream flavors this moist apple cinnamon coffee cake covered with brown sugar and crunchy nuts. The yield is two pans, so you can serve one and freeze the other for a busy morning or unexpected company. -Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Time 50m
Yield 2 coffee cakes (9 servings each).
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to two greased 8-in. square baking dishes. , For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm or cool completely before serving., Freeze option: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.
Nutrition Facts : Calories 251 calories, Fat 12g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 188mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE CAKE WITH TOFFEE CRUST
I got this recipe from November 2007 Food & Wine magazine. I've made it several times now and it is delicious and impressive looking. I actually prefer it without the toffee sauce, but I left it in the recipe for the sake of authenticity. Oh, I used a 10-inch regular springform pan rather than the 9-inch tube pan they call for (because I didn't have one of those) and it turned out great.
Provided by laurieholdsworth
Categories Dessert
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 23
Steps:
- Make the cake: Preheat the oven to 325 degrees. Butter and flour a 9-inch springform tube pan. In a medium bowl, whisk the flour with the salt and baking soda. In a large bowl, whisk the oil with the granulated sugar. Whisk in the eggs one at a time. Add the dry ingredients and stir until smooth. Fold in the diced apples with a rubber spatula. Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool slightly.
- Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring. Remove the toffee glaze from the heat and stir in the vanilla.
- Place the warm cake (still in its pan) on a rimmed baking sheet. Pour the hot glaze over the cake and let it seep into the cake, poking lightly with a toothpick. Let the cake cool completely, about 2 hours. Invert the cake onto a plate, and invert again onto another plate, right side up.
- Meanwhile, make the toffee sauce: (This is optional, in my opinion.) In a medium saucepan, combine the sugar and water and bring to a boil over high heat, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook without stirring until a medium-amber caramel forms, about 5 minutes. Remove from the heat and quickly but carefully stir in the cream and butter. Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy. Pour the toffee sauce into a pitcher.
- Make the caramelized apples: In a large skillet, melt the butter and the brown sugar. Add the apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate.
- Slice the cake and serve with the caramelized apples, toffee sauce (opt.), and vanilla ice cream (opt.).
- Make ahead: The unmolded cake can be stored in an airtight container overnight at room temperature. The toffee sauce can be refrigerated for up to 1 week; reheat gently before serving. The apples can be made up to 2 hours ahead and kept at room temperature.
Nutrition Facts : Calories 1035.6, Fat 52.9, SaturatedFat 19, Cholesterol 129.1, Sodium 400.6, Carbohydrate 137.6, Fiber 2.4, Sugar 105, Protein 6.8
EASY APPLE COFFEE CAKE
An easy-to-make cake with a beautiful layer of apples in the middle. This is wonderful served warm with a scoop of ice cream.
Provided by Carol Semenuk
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together the cake mix and instant pudding mix. Add the eggs, sour cream and oil, mix until well blended. In a small bowl combine the sugar, cinnamon and walnuts.
- Pour half of the batter into the prepared pan, then place a layer of sliced apples over the batter and sprinkle with half of the cinnamon walnut mixture. Pour the remaining batter over the top and repeat with the remaining apples and cinnamon walnut mixture.
- Bake for 60 to 70 minutes in the preheated oven. Cool for 1/2 hour before removing from pan to cool completely.
Nutrition Facts : Calories 456.9 calories, Carbohydrate 59.4 g, Cholesterol 71.3 mg, Fat 23.2 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 5.3 g, Sodium 430.8 mg, Sugar 39.7 g
SPICED TOFFEE APPLE CAKE
Try a twist on traditional toffee apples - sugared, spiced and very very nice!
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h45m
Yield Makes 15 squares
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
IRISH APPLE CAKE WITH TOFFEE SAUCE
This is a luscious cake I've used from an Irish cookbook I have. This recipe is from Jeanne & Paul Rankin, Belfast chefs. This reminds me of a delightful treat that may be found in a Bed & Breakfast or at a special brunch. I did not have the 'hard' Irish Cider, so substituted Apple Juice, but I'm sure Irish fermented Cider would really be nice. There are 3 steps; roasting apples, making the cake, and preparing the toffee sauce.
Provided by DiLo4602
Categories Dessert
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- For the Roasted Apples, preheat oven to 375 and butter a large casserole dish. Cut the apple quarters into 2 - 3 wedges each and place them in the dish. Sprinkle with the lemon juice and sugar and dot with butter. Bake, turning frequently 15 - 20 minutes or until apples are tender when pierced with a fork. Remove from oven, drain juices off and cool. Keep oven on to maintain temperature.
- For the Cake, butter a springform pan (9 - 10 ") and sprinkle the bottom with almonds.
- In a separate bowl, sift flour, cinnamon, baking soda and salt. Set aside.
- In another bowl, cream butter & sugar until light & fluffy. Add eggs one at a time and beat until smooth.
- With a wooden spoon, fold in dry ingredients, vanilla, sour cream (or creme fraiche - see below) and cider.
- To arrange the Cake, starting in the centre, decoratively arrange half the apples in prepared pan. Roughly chop remaning apples and stir into cake batter. Pour batter into pan and bake 70 - 80 minutes until a skewer inserted in the middle comes out clean. Remove cake and let cool on a wire rack for 10 minutes. Release sides of pan, invert to a cake plate and remove the base.
- Toffee Sauce; In a medium saucepan bring water and sugar to a boil. stir in lemon juice. Cook 10 - 15 minutes or until it starts turning a light caramel colour. Remove from heat and slowly whisk in the cream.
- To Serve, cut cake into slices and drizzle with the toffee sauce.
- NOTE: To make Creme Fraiche in advance of this recipe, combine 1 cup heavy whipping cream with 1 Tbsp buttermilk in a glass jar. Stir to blend, cover and let stand at room temperature for 12 - 24 hours or until thickened.
Nutrition Facts : Calories 723.5, Fat 34.3, SaturatedFat 18.9, Cholesterol 162, Sodium 224, Carbohydrate 101.5, Fiber 5, Sugar 75.7, Protein 7.7
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AMAZING TOFFEE APPLE CAKE | LOVEFOODIES
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Cuisine BritishTotal Time 1 hr 30 minsCategory CakesCalories 397 per serving
- Sieve the flour, and add the salt and baking powder to the flour together with 1 teaspoon of cinnamon. Peel and core the apples and slice so they are about 1/4 inch thick, then place in a bowl and add the remaining cinnamon, together with a squeeze of lemon juice and 1 tablespoon of sugar from the main sugar ingredients. Give the slices a toss so they are all coated evenly. (Divide the sliced apples in to 3 because there will be 3 layers of apples in the cake).
- Use a mixer and cream the butter and sugar until a pale light colour. Add 2 Tablespoons of toffee sauce and combine.
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