Toffee Apple Cake


Serves 8


A very pretty cake for the autumn with toffee apple flavours.


For the cake:

½ cup unsalted butter, softened plus extra to butter the tins

2 ¼ cups self-rising flour

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp each ground cloves and ground allspice

1 cup dark soft brown sugar, packed

2 TBS golden corn syrup

3 medium free-range eggs

1 tsp baking soda

½ pound coarsely grated pink lady apple, skin on

½ cup apple juice


For the toffee icing:

3 ½ fluid ounces double cream

1/3 cup soft dark brown sugar, packed

2 TBS butter

1 TBS golden corn syrup


Optional Decoration:

1 pink lady apple, very thinly sliced

Lemon juice

Liquid honey


If you are going to use the optional decoration do it first. Preheat the oven to 350*F. Line a large baking tray with baking parchment. Place the apple slices on the baking sheet, brushing each one with some lemon juice and a bit of honey.  Bake for 30 minutes, turning them halfway through the bake time. At the end of that time they should be crisp and light golden.  Scoop off onto a wire rack and allow to cool completely.


To make the cake, keep the oven at 350*F. Butter one deep 8-inch round cake tin and dust lightly with flour, shaking out any excess.  Set aside.


Cream the butter and sugar together with an electric mixer until light and fluffy. Whisk in the golden syrup along with the eggs, spices and soda.  Whisk in the flour, grated apple and apple juice. The mixture might look a bit curdled but that’s okay.  Pour the batter into the prepared cake tin and bake in the preheated oven for about 55 minutes or until risen and a toothpick inserted in the centre of the cake comes out clean. Leave in the tin to cool completely.


Put all the ingredients for the toffee icing in a saucepan. Heat gently, stirring constantly, until everything has melted, and the mixture is smooth.  Turn up the heat slightly and simmer until the mixture has thickened, stirring it occasionally. Pour into a bowl and lay a piece of parchment or wax paper on top to prevent a skin from forming and leave to cool completely.


Transfer the cake to a cake stand or a decorative plate. Pour the Toffee Icing over top, allowing some of it to drizzle down the sides in an attractive manner.  Decorate with the apple crisps. Cut into wedges to serve.