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.
Get more confident with your cake baking skills on our Baking Fundamentals course with GBBO Beca Lyne-Pirkis.