Tom Kerridge's Toffee Apple Crumble Cake
If you like sticky toffee pudding, then you'll love this dessert which celebrates not one, but two flavour double acts; Toffee Apple and Apple Crumble. Topped with a toffee sauce, this is a seriously indulgent treat!
Ingredients
Toffee apples:
Vanilla cake:
Crumble topping:
Toffee sauce:
Method
- Preheat the oven to 160C fan. Grease a 23cm round loose-bottomed cake tin and line the base and sides with greaseproof paper.
- For the toffee apples, heat the sugar in a medium frying pan over a medium heat until it melts. Add the butter, vanilla paste and apples and stir well. Continue to cook for 4-5 minutes or until the apples have softened. Remove the pan from the heat and leave to cool.
- Now make the cake batter. Put the butter and sugar into a medium bowl or stand mixer and whisk until light and fluffy. Add the eggs, one by one, whisking briefly after each addition. Add the vanilla paste, baking powder, spices, lemon zest, ground almonds and flour, and continue whisking until you have a smooth batter. Spoon the mixture into the tin and smooth over with the back of the spoon so that the cake is even.
- Next make the crumble topping by placing the flour and butter into a small bowl and rubbing together with your fingertips until it resembles coarse breadcrumbs. Stir through the sugar, oats and pecans then mix again with your hands.
- Carefully spoon the cooled apples all over the cake batter and press them lightly into the batter. Next sprinkle the crumble topping over the apples. Place the cake tin onto an oven tray and bake on the middle shelf of the oven for 45 -50 minutes. Remove from the oven and leave to stand for 5 minutes to cool a little.
- To prepare the toffee sauce, put the sugar into a small, heavy-based saucepan and place over a medium-high heat. As it starts to melt, swirl the pan gently to encourage even melting. When the sugar syrup turns a dark caramel colour, take the pan off the heat and add the butter and cream. The mixture will bubble up at first, so wait for it to calm down and then stir with a wooden spoon. Place the pan back over the heat and stir for 2 minutes until combined. Remove from heat, add a pinch of salt, stir then leave to one side and keep warm.
- Release the cake from the tin, slice it into wedges and serve warm onto plates. Drizzle with the toffee sauce and serve with a generous scoop of vanilla ice cream alongside.
Rate this recipe
Overall Rating:
4.00
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