Step-by-Step Cakes by DK Publishing

APAPAPAPAPAPAPAPAPAPAPAPAAAAAP

PLPLPLPLPLPLPLPLPLPLPLPP

EEE EEE E E E EEEEE

CACACACACACACACACACACACACACCAC

KEKEKEKEKEKEKEKEKEKEKEKEKKE

V V V V V V

VVVVVVV

ARARARARARARARARARARAARAA

RRR

IIAIAIAIAIAIAIAIAIAIIAIAI

TITITITITITITITTTITITT

ONONONONONOONONONONONONON

NNN

SSSSSSSSSSSSS

Toffee Apple Cake

Caramelizing the apples in this cake gives them a wonderful toffee apple taste, and soaking the cake in the buttery

cooking juices after baking makes it especially moist and flavorful.

Special equipment

9in (22cm) round springform cake pan

Ingredients

14 tbsp unsalted butter, softened,

plus extra for greasing

¼ cup sugar

12 ⁄^3 cups (9oz) peeled, cored, and diced apples

(about 1 large apple)

¾ cup light brown sugar

3 large eggs, at room temperature

1 cup all-purpose flour

1 tsp baking powder

½ tsp salt

confectioner’s sugar, sifted, or whipped cream,

to serve

Method

1 Preheat the oven to 350°F (180°C). Grease

the cake pan and line the base with

parchment paper. In a large frying pan,

slowly melt 3 tablespoons of the butter and

the sugar until the mixture is golden brown.

Add the apples and cook gently for 7–8

minutes until they start to soften, brown,

and take on a caramelized appearance.

2 By hand, or in an electric mixer, cream

together the remaining butter and brown

sugar until light and fluffy. Beat in the eggs

one at a time, beating well between each

addition. Sift the flour, baking powder, and

salt together and fold into the egg mixture.

3 Remove the apples from the pan with a

slotted spoon and set aside the pan with the

SERVES

8–10

40

MINS

40–45

MINS

UP TO 4

WEEKS

juices to use later. Scatter the apples over

the base of the pan. Spoon the batter on top,

then place the pan on a baking sheet with

sides to catch any drips, and bake in the

center of the oven for 40–45 minutes. Leave

to cool slightly, then transfer to a wire rack.

4 Put the frying pan with the leftover juices

back over low heat, and heat gently until fully

liquid. With a skewer, make holes over the

surface of the cake. Put the cake on a plate

and pour over the apple syrup, letting it soak

in. Serve warm with whipped cream, or

cooled and dusted with confectioner’s sugar.

STORE The cake will keep in an airtight

container for 3 days.