October means apples and they’re even better when paired with sticky toffee. A slice of this sweet cake is perfect for bonfire and Halloween gatherings.
Toffee Apple Cake
If you can get hold of golden icing sugar it brings a beautiful toffee flavour to the icing. If you can’t source it normal icing sugar will work.
For the cake:
- 200ml sunflower oil
- 2 eggs
- 95g dark brown soft sugar
- 95g wholemeal flour
- 95g self-raising flour
- 100g ground almonds
- 1 ½ tsp mixed spice
- ½ tsp baking powder
- 100g golden syrup
- 200g apples, grated
For the cream cheese icing:
- 35g butter, softened
- 110g full fat soft cheese, well chilled
- 300g golden icing sugar, sifted
- Dried apple slices
- In one bowl mix together the oil and eggs.
- In a second, larger bowl mix together all the dry ingredients: sugar, flours, ground almonds, mixed spice and baking powder.
- Add the oil, eggs and golden syrup to the dry ingredients and mix until well combined.
- Fold the grated apple into the cake mixture and spoon into a lined 2lb baking loaf tin.
- Bake at 160°c (fan)/180°c/Gas Mark 4 for 1 hour or until skewer comes out clean. Leave to cool in tin before turning out onto a wire rack.
- While the cake is cooling make the icing. Mix together the butter and soft cheese until combined then beat in the sugar until you have a smooth icing. Be careful not to over beat the icing or it will turn runny.
- Once the cake has cooled spread the icing on top of the cake. Top with dried apple slices.