-sassy baking-

Sticky Toffee Apple Cake

 

Sticky toffee is the epitome of all school puddings. DSC_0212Regardless of how many times I try and recreate the custard-drenched masterpiece I never quite seemed to get it right. Golden syrup and more golden syrup justdidn’t seem to produce the smokiness of the toffee.DSC_0211 Never one to admit failure, I decided to recreate the school food classic with a ‘healthier’ approach – apples. You may consider this a hybrid of apple crumble and sticky toffee pudding.DSC_0219The wafts of toffee apple seeping out the oven will bound to have you at the bundt pan with a fork. The sponge manages to absorb every drop of the caramel apple juice and produces moisture you can’t even imagine.DSC_0215

Ingredients

  • 3 large apples (peeled & diced)
  • ¼ + ½ cup unsalted butter
  • ½ + 1 ¼ cup light brown sugar (packed)
  • 3 tbsp corn syrup
  • 4 tsp vanilla
  • ⅓ cup golden syrup
  • 3 large eggs
  • 2 cups apple sauce
  • 2 ½ cups flour
  • 3 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp nutmeg

Directions

  1. Set oven to 180°C (350°F) and spray a bundt pan with non-stick spray
  2. In a small saucepan melt the quarter cup of butter
  3. Add the half cup of sugar & corn syrup and bring to a boil
  4. Remove from heat and stir in the apples
  5. Pour mixture evenly into the bottom of the pan
  6. Cream together the remaining butter and sugars
  7. Beat in the vanilla then the golden syrup
  8. Beat the eggs in one at at time then the apple sauce
  9. Sift together the flour, powder, cinnamon and nutmeg
  10. Add the flour mixture to the batter in three parts, mixing throughout
  11. Bake for 45-55 minutes or until a toothpick comes out clean
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2 Responses to “Sticky Toffee Apple Cake”

    • Hannah

      oh I know! One of my favourite gifts all year
      I would definitely recommend investing in one as their quality is unreal!

      Reply

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