↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
For the Roasted Apples:
8 Granny Smith apples, peeled, cored, and quartered
Juice of 2 lemons
2/3 cup sugar
4 tbsp. unsalted butter
For the Cake:
1/2 cup slivered almonds
1 1/2 cups flour
1 tsp. ground cinnamon
1 tsp. baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 tsp. vanilla extract
1/2 cup sour cream or creme fraiche
1/4 cup Irish cider
For the Toffee Sauce:
3/4 cup water
3/4 cup sugar
1 tbsp. fresh lemon juice
3/4 cup heavy (whipping) cream
To make the roasted apples: Preheat the oven to 375 degrees F. Butter a large casserole dish. Cut the apple quarters into 2 to 3 wedges each and place in the prepared dish. Sprinkle with the lemon juice and sugar, and dot with the butter.
Bake, turning frequently, for 15 to 20 minutes, or until the apples are tender when pierced with the tip of a knife, Remove from the oven, drain off the juices, and set the apples aside to cool. Maintain the oven temperature.
To make the cake: Butter a 9- or 10-inch springform pan and sprinkle the bottom with the almonds.
In a medium bowl, sift together the flour, cinnamon, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, and continue to beat until the mixture is smooth. With a wooden spoon, fold in the dry ingredients, the vanilla, sour cream or creme fraiche, and cider.
Starting in the center, decoratively arrange half of the apples in the bottom of the prepared pan. Roughly chop the remaining apples and stir into the cake batter.
Pour the batter into the pan and bake for 70 to 80 minutes, or until a skewer inserted in the center comes out clean, Remove the cake from the oven and let cool on a wire rack for 10 minutes. Release the sides of the pan, invert the cake onto a plate, and remove the base.
To make the toffee sauce: In a medium saucepan, bring the water and sugar to a boil. Stir in the lemon juice. Cook for 10 to 15 minutes, or until the mixture begins to turn a light caramel color. Remove from the heat and slowly whisk in the cream.
To serve, cut the cake into slices and drizzle with the toffee sauce. Serves 8 to 10
view more member recipes
APPLE CAKE WITH TOFFEE SAUCE
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
For the Roasted Apples:
8 Granny Smith apples, peeled, cored, and quartered
Juice of 2 lemons
2/3 cup sugar
4 tbsp. unsalted butter
For the Cake:
1/2 cup slivered almonds
1 1/2 cups flour
1 tsp. ground cinnamon
1 tsp. baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 tsp. vanilla extract
1/2 cup sour cream or creme fraiche
1/4 cup Irish cider
For the Toffee Sauce:
3/4 cup water
3/4 cup sugar
1 tbsp. fresh lemon juice
3/4 cup heavy (whipping) cream
To make the roasted apples: Preheat the oven to 375 degrees F. Butter a large casserole dish. Cut the apple quarters into 2 to 3 wedges each and place in the prepared dish. Sprinkle with the lemon juice and sugar, and dot with the butter.
Bake, turning frequently, for 15 to 20 minutes, or until the apples are tender when pierced with the tip of a knife, Remove from the oven, drain off the juices, and set the apples aside to cool. Maintain the oven temperature.
To make the cake: Butter a 9- or 10-inch springform pan and sprinkle the bottom with the almonds.
In a medium bowl, sift together the flour, cinnamon, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, and continue to beat until the mixture is smooth. With a wooden spoon, fold in the dry ingredients, the vanilla, sour cream or creme fraiche, and cider.
Starting in the center, decoratively arrange half of the apples in the bottom of the prepared pan. Roughly chop the remaining apples and stir into the cake batter.
Pour the batter into the pan and bake for 70 to 80 minutes, or until a skewer inserted in the center comes out clean, Remove the cake from the oven and let cool on a wire rack for 10 minutes. Release the sides of the pan, invert the cake onto a plate, and remove the base.
To make the toffee sauce: In a medium saucepan, bring the water and sugar to a boil. Stir in the lemon juice. Cook for 10 to 15 minutes, or until the mixture begins to turn a light caramel color. Remove from the heat and slowly whisk in the cream.
To serve, cut the cake into slices and drizzle with the toffee sauce. Serves 8 to 10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Toffee Apple Upside Down Cake
by sgre52160
For the Toffee Apple Topping* 1/3 cup light brown sugar 4 tbsp unsalted butter 1 apple of your choosing, unpeeled, cored and thinly sliced (I suggest Granny Smith, Honeycrisp or Pink Lady) For t
by sgre52160
For the Toffee Apple Topping* 1/3 cup light brown sugar 4 tbsp unsalted butter 1 apple of your choosing, unpeeled, cored and thinly sliced (I suggest Granny Smith, Honeycrisp or Pink Lady) For t
Apple Cake With Toffee Crust
by sgre52160
Cake 3 cups flour 1 tsp salt 1 tsp baking soda 1 1/4 cups vegetable oil 2 cups granulated sugar 3 large eggs 2 large Granny Smith apples—peeled, cored and cut into 1/2-inch dice 1 stick unsa
by sgre52160
Cake 3 cups flour 1 tsp salt 1 tsp baking soda 1 1/4 cups vegetable oil 2 cups granulated sugar 3 large eggs 2 large Granny Smith apples—peeled, cored and cut into 1/2-inch dice 1 stick unsa
Toffee Apple Dip
by sgre52160
1 package cream cheese 1 cup packed brown sugar 1/2 cup English toffee bits 6-7 cored and sliced apples for dipping (tossed with a little lemon or pineapple juice to prevent browning) In a sma
by sgre52160
1 package cream cheese 1 cup packed brown sugar 1/2 cup English toffee bits 6-7 cored and sliced apples for dipping (tossed with a little lemon or pineapple juice to prevent browning) In a sma
Apple Toffee Dip
by sgre52160
1 (8 oz) pkg cream cheese, softened 1/2 cup packed light or dark brown sugar 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 cup marshmallow fluff 1 (7 1/2 ounce) package English toffee
by sgre52160
1 (8 oz) pkg cream cheese, softened 1/2 cup packed light or dark brown sugar 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 cup marshmallow fluff 1 (7 1/2 ounce) package English toffee
Toffee Crumble Apple Pie
by sgre52160
1 double crust pie dough (I double this recipe) Filling: 6 cups sliced or diced apples, about 1/4- to 1/2-inch thick (I used a combination of Jonogold and Honey Crisp) 1 tablespoon lemon juice
by sgre52160
1 double crust pie dough (I double this recipe) Filling: 6 cups sliced or diced apples, about 1/4- to 1/2-inch thick (I used a combination of Jonogold and Honey Crisp) 1 tablespoon lemon juice
view more member recipes
related CDKitchen recipes
English Cream Toffee
Chocolate Toffee Trifle
Better Than Sex Cake
Hokey Pokey Cake
Creamy Caramel And Toffee Apple Dip
4 Ingredient Toffee Cookies
Toffee Crunch Cake
Apple Spice Cake Trifle
Creamy Caramel Apple-Pecan Dip
Chocolate Punch Bowl Cake