Warm Apple Pudding Cake with Toffee Sauce (adapted from The English Kitchen)
3 cups peeled, grated apples (I used Honeycrisps)
4 Tb butter, room temperature
1 1/4 cup packed brown sugar
1/2 tsp salt
1 large egg (2 eggs if at high altitude)
1 large egg yolk
1/1/2 tsp vanilla
1 1/4 cups all-purpose flour
1 heaping teaspoon cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp baking soda
1/2 tsp baking powder (3/4 tsp baking powder, skip the soda, at high altitude)
1/2 cup chopped walnuts or pecans (optional)
For the Toffee Sauce:
1/2 cup light brown sugar
7 Tb butter
200 ml heavy cream (measure with glass measuring cup)
Preheat the oven to 350 degrees. Grease an 8 inch square or round baking dish well and set aside. Whisk flour, spices, baking powder/soda and salt together in a medium bowl and set aside.
Cream together the butter and brown sugar until fluffy. Add the egg, egg yolk and vanilla and mix until combined. Stir in the grated apples until just combined. Add the dry ingredients and mix till combined. Fold in the nuts, and pour into prepared pan.
Bake for 30 to 45 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and place on a wire rack to cool. Serve warm or at room temperature.
To make the sauce, melt the butter and sugar together in a small pan. Add the cream and bring to the boil. Simmer for a few minutes until the sauce reaches the desired consistency. Serve warm to drizzle over cake.