Toffee and apples make a delicious combination and this toffee apple cake is no exception. Perfect for a Halloween party or an autumn dessert, rustle up this delicious cake and serve with creme fraiche
- 385g can apple slices, drained
- 397g can caramel
- 150g butter, softened
- 150g caster sugar
- 3 medium eggs, beaten
- 175g self-raising flour, sieved
- Creme fraiche to serve
Preheat oven to 180°C/350°F/ Gas Mark 4.
Roughly chop half of the apple slices.
Grease and line the base of a 22-23cm cake tin with baking parchment.
Using an electric whisk, cream the butter and sugar together until light and fluffy. Gradually add the beaten eggs, with a little of the flour after each addition. Gently fold in the remaining flour until all the ingredients are combined.
Add chopped apple to the mix and gently swirl in ¾ can caramel. Do not over-mix.
Pour the mixture into the tin. Arrange the remaining apple slices over the top of the cake, cutting any thick slices lengthways.
Spoon the remaining caramel over the top of the cake, then bake for 1 hour 15 minutes or until firm and golden brown. Top with a little creme fraiche to serve.
Using canned apples in juice or water makes this dessert much healthier.