Spiced apple cake with toffee sauce

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Spiced apple cake with toffee sauce

This delicious cake makes the most of the wonderful flavour of Bramleys. You will need a 20cm round cake tin.


Serves 8

For the cake
185g butter, softened, plus extra to grease
3 medium Bramley apples,about 700g
1 lemon
185g caster sugar
2 eggs, at room temperature
1 tbsp milk
225g self-raising flour
110g raisins

For the topping
1½ tsp ground cinnamon
25g soft light brown sugar

For the toffee sauce
70g unsalted butter
70g demerara sugar
1 tsp golden syrup
1½ tsp black treacle
200ml double cream


  1. Heat the oven to 180°C/gas mark 4. Lightly grease the cake tin and line the base with a disc of baking parchment. Peel, core and dice the apples into 1–2cm pieces. Finely grate the lemon zest and squeeze the juice, then stir both into the apple and set aside.
  2. Using an electric whisk or wooden spoon, cream the butter and sugar together in a medium bowl until pale, light and fluffy.
  3. Break the eggs into a small bowl and beat lightly, using a fork, until broken up. Gradually add the egg to the creamed mixture, in several additions, beating well after each addition. Stir in the milk.
  4. Sift the flour over the mixture and scatter over the diced apples and raisins. Sprinkle over the lemon juice and stir until well combined.
  5. Pour the mixture into the prepared tin and level off a little with a spoon (it needn’t be completely smooth).
  6. Mix together the topping ingredients and sprinkle evenly over the top of the cake mixture.
  7. Bake in the middle of the oven for 1–1¼ hours until a skewer inserted into the centre of the cake comes out clean, or with only a few moist crumbs clinging to it.
  8. Remove from the oven and leave to cool in the tin for a few minutes, before removing to a wire rack to cool. Peel off the baking parchment and serve in slices.
  9. To make the toffee sauce, put the butter and demerara sugar in a small, heavy-based saucepan. Place over a low heat and stir gently until melted. Stir in the golden syrup and treacle. Increase the heat to high, bring to the boil and boil for 1–2 minutes until it reaches a dark caramel colour. Carefully pour in the cream (it will splutter) and stir well to combine. Remove the pan from the heat and keep warm until ready to serve.

Try adding a handful of blackberries in place of the raisins, in the autumn.

Leftover sauce is delicious poured over vanilla ice cream, blended into milkshakes or stirred through hot chocolate.

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