This bake was for my first-time Putney Bake Club event, for which the theme was ‘Harvest Festival’. After a bit of a disaster in the morning (I dropped the cake on my way out of the house 😦 ), it made it in (nearly) one piece to the meeting’s top table amongst some really beautiful bakes from all the other lovely girls.
As I’m new to London, I’m starting to see how it can become quite a lonely place. Despite having a lot of friends and my boyfriend living down here, it can be quite hard to find time to meet up with people so I was really looking forward to getting out of my flat and meeting some new people! 🙂 I was not disappointed at all and would definitely recommend joining a bake club or some kind of equivalent if you want to get baking and meet others who love baking too!
Anyway, back to the cake: in the past I have made a caramel/toffee hybrid that sits on the bottom of the cake tin and is then flipped over to the top when it comes out of the oven but this is always messy and doesn’t always go to plan. I’ve since adapted the recipe I use so that the apples are put on top of the cake mixture in the tin and stay on top, the brown sugar that is sprinkled on top of these apples gets caramelised and bubbly in the oven so you get the toffee apple effect without all the mess – win win!
In the future, I think I will serve this cake warm with custard as a Sunday night pudding, as it really is a home comfort and theres nothing better than a pud and custard when you’re curled up on the sofa and its cold outside!
Ingredients (Serves 12)
For the toffee-apple:
100g Light Brown Sugar
3 Granny Smith Apples, peeled, cored and cut into slices approx. 1/2 cm thick
For the cake:
150g Margarine (or unsalted butter)
75g Caster Sugar
75g Light Brown Sugar
150g Self Raising Flour
1 Tsp Ground Cinnamon
1/2 Tsp Vanilla Extract
2 Tbsp Light Brown Sugar
– Preheat the oven to 180C/160C Fan/350F/Gas Mark 4 and line a 9 inch cake tin with grease proof paper (I used an 8 inch cake tin as it was the only one I had in, and feel like the cake was a bit too deep, so definitely recommend a the 9 inch).
For the toffee apples:
Peel, core and slice the granny smith apples and add to a medium sized bowl. Sprinkle the brown sugar over the apples and give them a stir so they all get coated. Put to one side until ready to use later.
For the cake:
In a large mixing bowl, cream the margarine and both sugars together for about 5 minutes, until light and fluffy. In another bowl, sift the dry ingredients (flour and cinnamon) together and leave to one side.
Now, add the eggs one at a time to the butter and sugar, adding a quarter of the flour mixture and beating all the ingredients together in between each addition. Add the vanilla extract with the third egg.
When all the ingredients have been added and you have a smooth, lump-free mixture pour the cake batter into the prepared cake tin and smooth the surface with a spatula or dessert spoon so it is flat before placing the apples on top of the cake in a neat, overlapping pattern and sprinkling the final 2 tbsp light brown sugar over these apples.
Place in the centre of the oven and bake for around 40-50 minutes, until the cake top is springy and a skewer can be inserted and come out clean.
When it’s completely cooked through, remove the cake from the oven and leave for 5 minutes to cool in the tin. After this minute, run a sharp knife around the edge of the cake tin and carefully transfer the cake to a wire rack, leaving it to cool for another 5 minutes before before serving warm!
Alternatively, leave to cool completely for around 1 hour before moving the cake to an airtight container, where it will keep for around 2-3 days.