Toffee Apple & Cinnamon Cake
Ok so I’ve been trying to hold onto summer for as long as possingle but the one thing that’s coaxing me into Halloween mode is the apple crop, and cosy bakes like this!
Nothing replaces the smell of cinnamon and apples baking in the kitchen. Especially when you cone in from the cold and the heat of the kitchen hits you in the face, laced with the aroma and sweetness of this classic combo!
Enjoy! Tag me on socials if you make it
insta @imelda__rose (double underscore)
For the cake:
50g light brown sugar (packed)
1 1/2 tablespoons ground cinnamon
100g granulated sugar
115g unsalted butter, melted and slightly cooled
195g plain flour
1 1/2 teaspoons baking powder
115g peeled, cored, and finely diced tart baking apples
2 tablespoons carnation Carmel
For the crunchy top:
50g Demerara sugar
1 tablespoon ground cinnamon
Grease and line a 2lb loaf tin. Preheat the oven to 160oC
Place the light brown sugar & 1.5 tablespoons cinnamon in a small bowl. Set aside.
Place the eggs and granulated sugar in a large bowl and beat with an electric mixer until pale and creamy, about 2 minutes.
With a hand whisk, gradually add the melted butter followed by the milk and mix just until evenly combined.
Add the flour and baking powder to the batter and mix on low speed with the electric mixer until evenly combined.
Add the apples to the batter and fold until evenly incorporated.
Spoon about 2/3 of the batter into the prepared pan. Sprinkle about 2/3 of the brown sugar-cinnamon mixture on top of the batter. Spoon the caramel on top, dividing evenly over the surface as much as possible. Spoon the remaining batter over top, followed by the remaining brown sugar-cinnamon mixture and more caramel.
Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction (don't overdo it!).
Place in the oven and bake for about 40 minutes. Meanwhile place the Demerara sugar and cinnamon into small bowl and mix well.
Take the cake from the oven and sprinkle the Demerara mix on top and put back into the oven for a further 10 minutes. You’ll know the cake is cooked when a skewer comes out clean
Leave to cool completely before cutting