Tuesday, July 8, 2014

Toffee Apple Cake Recipe

Toffee Apple Cake Recipe 

Toffee Apple Cake Recipe Ingredients:  14 tbsp unsalted butter, softened, plus extra for greasing 1/4 cup sugar 1 2/3 cups (9oz) peeled, cored, and diced apples (about 1 large apple) 3/4 cup light brown sugar 3 large eggs, at room temperature 1 cup all-purpose flour  1 tsp baking powder 1/2 tsp salt confectioners sugar, sifted, or whipped cream to serve   Method:     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.  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.  Remove the apples from the pan with a slotted spoon and set aside the pan with the 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. 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

Ingredients:

  • 14 tbsp unsalted butter, softened, plus extra for greasing
  • 1/4 cup sugar
  • 1 2/3 cups (9oz) peeled, cored, and diced apples
    
  • (about 1 large apple)
  • 3/4 cup light brown sugar
  • 3 large eggs, at room temperature
  • 1 cup all-purpose flour 
  • 1 tsp baking powder
  • 1/2 tsp salt
  • confectioners 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 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.
  5. Serve warm with whipped cream, or cooled and dusted with confectioner's sugar. STORE The cake will keep in an

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