apple cake with toffee caramel topping

Ok. SO how darn good does this look........tastes awesome too! The cake came out so moist and light and the topping matches it perfectly! It was so easy to make and turned out just as expected! It's more of a caramel apple cake...mmm...


There are so many recipes out there for apples. Cakes, bars, pastries, muffins....so to narrow it down a little, i started with my flickr friends, searching their repertoire for delicious and enticing apple recipes. I found quite a few, which i will link at the end of the blog.

But the recipe i chose today was irresistable (and i had all the ingredients in house) it was from
Technicolour Kitchen or known as Patricia Scarpin in the world of Flickr! I absolutely adore her photos and recipes. Simple yet delicious and turn out as you can see!


Original Recipe ~ Courtesy of Technicolour Kitchen

Adapted by me slightly (i wrote what i changed after the original here) =)

Apple Cake with Caramel Toffee Topping
3 cups (420g) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups (300ml) vegetable oil
2 cups (400g) granulated sugar
3 large eggs
2 large Granny Smith apples—peeled, cored and cut into 1cm (½-inch) dice

Topping:½ cup (1 stick/113g) unsalted butter
¼ cup (60ml) heavy cream
1 cup (175g) light brown sugar, packed
1 teaspoon pure vanilla extract

Make the cake: preheat the oven to 165ºC/325ºF.
Butter and flour a 9-inch springform tube pan.

In a medium bowl, sift the flour, salt and baking soda and whisk together. In a large bowl, whisk the oil with the granulated sugar. Whisk in the eggs one at a time. Add the dry ingredients and whisk 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 or dried spaghetti. Let the cake cool completely, about 2 hours. Invert the cake onto a plate, and invert again onto another plate, right side up.

Serves 8


Changes i made to this recipe : I used 1/4 cup less vegetable oil, and due to the fact my apples were made for something else which didn't turn out, i had already flavoured them with cinnamon, sugar and lemon.

I also used a 9 inch ring tin (not a springform so rounded on top), but it was JUST a tad too small and it rose up, luckily nice and straight =) that is why i flipped my cake to pour the topping on the top of the bottom as such. Mine will just have a crunchy bottom and a gooey top! Tastes JUST as good i tell you! Moist, light and just enough apple and toffee.....