Creating a delectable apple cake with a toffee crust can be a culinary adventure that brings joy to both bakers and dessert lovers alike. This classic combination of sweet, tart, and crunchy textures is sure to tantalize your taste buds and leave you craving more. Whether you're a seasoned baker or just starting your culinary journey, this article will provide you with essential tips and the best recipe to create an unforgettable apple cake with a toffee crust.
Here are our top 6 tried and tested recipes!
APPLE CAKE WITH TOFFEE CRUST
Steps:
- Preheat the oven to 325°. Butter and flour a 9-inch springform tube pan.
- In a medium bowl, whisk the flour with the salt and baking soda.
- In a large bowl, whisk the oil with the 2 cups granulated sugar. Whisk in the eggs, one at a time. Add the dry ingredients and whisk until smooth. Fold in the 2 diced apples with a rubber spatula.
- Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool slightly.
- Meanwhile, in a medium saucepan, combine the 1 stick butter, 1/4 cup heavy cream and 1 cup brown sugar and bring to a boil over medium heat, stirring. Remove the butter glaze from the heat and stir in the vanilla.
- Place the warm cake (still in its pan) on a rimmed baking sheet. Pour the hot glaze over the cake and let it soak into the cake, pricking lightly with a toothpick. Let the cake cool completely, about 2 hours. Invert the cake onto a plate, and invert again onto another plate, right side up.
- In a medium saucepan, combine the remaining 1 1/2 cups sugar and 1/2 cup water and bring to a boil over high heat, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook, without stirring, until a medium-amber caramel forms, about 5 minutes. Remove from the heat and quickly but carefully stir in the remaining 3/4 cup plus 2 tablespoon s cream and 2 tablespoons butter. Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy. Pour the toffee sauce into a pitcher.
- In a large skillet, melt the remaining 2 tablespoons butter and remaining 2 tablespoons brown sugar. Add the remaining 3 apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the remaining 2 tablespoons water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate.
- Slice the cake and serve with the caramelized apples, toffee sauce and vanilla ice cream.
- MAKE AHEAD: The unmolded cake can be stored in an airtight container overnight at room temperature. The toffee sauce can be refrigerated for up to 1 week, reheat gently before serving. The apples can be made up to 2 hours ahead and kept at room temperature.
APPLE CAKE WITH TOFFEE CRUST
I got this recipe from November 2007 Food & Wine magazine. I've made it several times now and it is delicious and impressive looking. I actually prefer it without the toffee sauce, but I left it in the recipe for the sake of authenticity. Oh, I used a 10-inch regular springform pan rather than the 9-inch tube pan they call for (because I didn't have one of those) and it turned out great.
Provided by laurieholdsworth
Categories Dessert
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 23
Steps:
- Make the cake: Preheat the oven to 325 degrees. Butter and flour a 9-inch springform tube pan. In a medium bowl, whisk the flour with the salt and baking soda. In a large bowl, whisk the oil with the granulated sugar. Whisk in the eggs one at a time. Add the dry ingredients and stir until smooth. Fold in the diced apples with a rubber spatula. Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool slightly.
- Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring. Remove the toffee glaze from the heat and stir in the vanilla.
- Place the warm cake (still in its pan) on a rimmed baking sheet. Pour the hot glaze over the cake and let it seep into the cake, poking lightly with a toothpick. Let the cake cool completely, about 2 hours. Invert the cake onto a plate, and invert again onto another plate, right side up.
- Meanwhile, make the toffee sauce: (This is optional, in my opinion.) In a medium saucepan, combine the sugar and water and bring to a boil over high heat, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook without stirring until a medium-amber caramel forms, about 5 minutes. Remove from the heat and quickly but carefully stir in the cream and butter. Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy. Pour the toffee sauce into a pitcher.
- Make the caramelized apples: In a large skillet, melt the butter and the brown sugar. Add the apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate.
- Slice the cake and serve with the caramelized apples, toffee sauce (opt.), and vanilla ice cream (opt.).
- Make ahead: The unmolded cake can be stored in an airtight container overnight at room temperature. The toffee sauce can be refrigerated for up to 1 week; reheat gently before serving. The apples can be made up to 2 hours ahead and kept at room temperature.
Nutrition Facts : Calories 1035.6, Fat 52.9, SaturatedFat 19, Cholesterol 129.1, Sodium 400.6, Carbohydrate 137.6, Fiber 2.4, Sugar 105, Protein 6.8
BAKED TOFFEE APPLES RECIPE BY TASTY
Here's what you need: apple, brown sugar, cinnamon, nutmeg, apples, puff pastry, toffee sauce, egg, brown sugar, cinnamon, vanilla ice cream, toffee sauce
Provided by Matthew Cullum
Categories Desserts
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F (190°C ).
- In a small saucepan, cook the apple, brown sugar, cinnamon, and nutmeg over a medium-low heat until softened.
- Cut three thin strips on a chilled sheet of puff pastry.
- Cut two of the strips into four and make a small lattice pattern with them. Repeat to make three more lattices.
- Cut the tops of the apples and scoop out the insides carefully with a melon baller.
- Mix some of the toffee sauce in and fill with the toffee apple mixture.
- Place the lattices on top of each apple and drape the remaining strips around the lattice, cutting off any overhang.
- Place apples in an ovenproof dish, brush the pastry with egg wash and sprinkle over some more brown sugar and cinnamon.
- Bake for 20 minutes.
- Serve with ice cream and more toffee sauce.
- Enjoy!
Nutrition Facts : Calories 572 calories, Carbohydrate 83 grams, Fat 26 grams, Fiber 9 grams, Protein 7 grams, Sugar 41 grams
TOFFEE APPLE CAKE
This showstopping bake is a celebration of classic apple desserts with spiced sponge, vanilla icing and a sticky caramel apple filling
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 28
Steps:
- Start by making the cakes. Heat oven to 180C/160C fan/gas 4. Line 2 x 18cm springform cake tins with baking parchment and brush with a little oil. Put the sugar and eggs in a large mixing bowl and whisk with electric beaters until glossy and pale. Keep the beaters running as you pour in the oil.
- Stir in the grated apple, then fold in all the other cake ingredients. Divide the mixture between the tins and bake for 30 mins or until a skewer inserted into the middle comes out clean.
- While the cakes cook, prepare the apple filling. Tip the lemon juice into a large bowl and fill halfway with cold water. Peel the apples, then cut into spheres using a melon baller - pop them in the bowl of lemon water as you go to stop them discolouring. In a medium saucepan, combine the butter, dark brown sugar, golden syrup, cinnamon and 200ml water, and heat until boiling. Take the apple balls out of the water and put them in the pan -if you want to make the tiny toffee apples for the top, keep 8 apple balls in the water until needed. Bring the mixture in the pan back to the boil for 8 - 10 mins or until the apples are soft but not losing their shape, and a thick syrup starts to form. Remove from the heat and allow to cool completely, then chill until needed.
- Stir all the syrup ingredients together in a bowl. When the cakes are cooked, keep them in the tin but prick holes all over the surface with a skewer and drizzle the syrup over. Leave the cakes to cool completely in the tin.
- While the cakes cool, make the icing. In a small heatproof bowl set over a pan of simmering water, melt the butter and white chocolate together. Once melted and glossy, pour into a large bowl. Add the cream cheese, whisk until smooth, then add the vanilla. Finally, fold in the yogurt. When the mixture is cool, chill until needed.
- To assemble the cake, take the cooled sponges out of their tins and put one of them on a cake stand. Top with half the white chocolate icing - use a spoon or pipe it using a very large round nozzle. Scatter the cooked apple pieces, along with a drizzle of the syrup, over the icing, then place in the fridge to firm up for 15 mins. Add the top layer of the cake, then decorate with the rest of the icing by piping it in lots of regular little mounds all over the top using a large round nozzle. Put the whole cake in the fridge until ready to serve. Will keep for 2 days in the fridge.
- For a showstopping, but optional, finish, make some beautiful miniature toffee apples. Their effect is stunning but fleeting, so make them just before serving your cake, as the caramel will dissolve quickly due to the moisture in the air. Brush a baking tray with a little vegetable oil and set aside. Very thoroughly dry the reserved apple balls from step 3 of the cake with kitchen paper or a clean tea towel and insert a long wooden skewer into each one.
- Put the caster sugar in a small saucepan over a medium heat, stirring often, until the sugar melts. Keep cooking until the sugar has become a liquid golden caramel, then remove from the heat. If it looks like it's getting too hot, sit the base of the pan in a heatproof dish of cold water.
- Tilt the pan and, working quickly (as the sugar will continue to cook), hold the apple balls by the skewer and dip each one in turn into the caramel and twist it around to coat it. It's really important that the apple balls are well dried and that you don't turn them in the hot caramel more than twice, otherwise the apple will cook and release liquid, which will stop the caramel from sticking. As soon as they are coated, slowly lift them out vertically. Hold the apple up out of the pan and pause before transferring it to the oiled tray on its side. Holding it up like this will allow a long drip of caramel to set hard and create a beautiful long spike. Repeat the process with the rest of the apples, working quickly so that the caramel doesn't harden completely before all the apples have been coated. However, don't worry too much as you can always gently reheat it over a low heat before continuing - just be careful not to burn it, otherwise it will taste bitter.
- After a couple of minutes, the apples should have set. When they are cool enough to handle, pull out the skewers. Place the apples on top of the cake so that the spike is pointing upwards and the base of the apple (where the skewer was) is pressed into the icing. Serve immediately.
Nutrition Facts : Calories 465 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
CRISPY-CRUSTED APPLE CAKE
This 9x13 cake with a crispy crust, topped by fresh apples and brown sugar is simple to make and pretty to look at.
Provided by sugarpea
Categories Dessert
Time 1h25m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Cream sugar and eggs until thick and pale; sift flour and baking powder together; add flour mixture to creamed mixture in batches, beating until smooth between additions.
- Pour into greased 9x13 baking dish; place apple slices on top of batter in one layer, overlapping them a bit; drizzle butter over apples.
- Stir dark brown sugar and cinnamon together and distribute it evenly over the top of the apples.
- Bake at 350°, 45 minutes or until cake tester comes out clean.
LITTLE TOFFEE APPLE CAKE
Get children aged 8-14 inspired in the kitchen by making an afternoon tea treat
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h
Yield Cuts into 8 slices
Number Of Ingredients 7
Steps:
- Ask your grown-up helper to switch the oven on to 190C/170C fan/ gas 5. Brush a small (500g/ 1 lb) loaf tin with a little oil.
- Peel the apple with a potato peeler, then cut it into quarters and cut out the cores. Ask a grown-up for help if you need to.
- Grate the apple using a rotary or box grater and put it in a large bowl.
- Break the egg into a small bowl. If any pieces of shell fall in, lift them out with a spoon. Add to the apple, then add 3 tbsp oil and the vanilla. Mix well.
- Add the flour and sugar and stir together. The mixture is quite stiff so keep going until all of the flour is mixed in. Scrape into prepared tin.
- Push 3 toffees into the mix in a row. Ask a grown-up to put the tin in the oven for 30-40 mins or until cooked through. Cool before tipping out and slicing.
Nutrition Facts : Calories 145 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.18 milligram of sodium
Tips:
- For a richer flavor, use dark brown sugar instead of light brown sugar in the toffee crust.
- To make the toffee crust even more decadent, add a tablespoon of melted butter to the mixture.
- If you don't have a food processor, you can make the toffee crust by hand. Just combine the ingredients in a medium bowl and mix well.
- To prevent the apples from browning, toss them with a little bit of lemon juice before adding them to the cake batter.
- For a moister cake, use a combination of all-purpose flour and cake flour.
- If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking pan. Just reduce the baking time by 10-15 minutes.
- To make the toffee glaze, use a candy thermometer to ensure that the mixture reaches the correct temperature.
- For a thinner glaze, add a tablespoon or two of milk to the mixture.
- To make the cake ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days.
Conclusion:
This apple cake with toffee crust is a delicious and easy-to-make dessert that is perfect for any occasion. The toffee crust is rich and decadent, while the apple cake is moist and flavorful. The toffee glaze adds a touch of sweetness and shine to the cake. This cake is sure to be a hit with everyone who tries it.
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