Sticky Toffee Apple Cake

Want to rustle up something rustic? Then soak in the autumnal aromas of apples, dates and spoon-lickingly sticky toffee whilst you prepare this homely loaf

about 12 slices

Medium 45 Minutes

Ingredients

For the recipe Sticky Toffee Apple Cake

For the Cake:

100 g	Dates Chopped
4 g	Dr. Oetker Bicarbonate of Soda 1 tsp
65 g	Unsalted butter
100 g	Dark Muscovado Sugar
45 ml	Golden Syrup
2	Eggs
145 g	Plain Flour
tsp	Dr. Oetker Baking Powder
	Salt
1 tsp	Dr. Oetker Madagascan Vanilla Extract
about 150 g	Apples Red, grated

For the Toffee Sauce:

50 g	Dark Muscovado Sugar
50 ml	Double Cream
about 14 g	Unsalted butter 1 tablespoon

For the Honeycomb:

150 g	Caster Sugar
40 ml	Water
10 g	Dr. Oetker Liquid Glucose
about 4 g	Dr. Oetker Bicarbonate of Soda 1 tsp

For the Decoration:

about 150 g	Apples 1 red apple
about 14 g	Unsalted butter 1 tbsp
5 g	Dark Brown Soft Sugar 1 tsp
400 g	Dr. Oetker Vanilla Buttercream Style Icing 1 tub

preparation

Preparation

For the Cake

First thing’s first, preheat your oven to 180°C/160°C/Gas Mark 4 and grease and line a 900g loaf tin.

Now we’re set, pop the kettle on and place the dates and Bicarbonate of Soda into a heatproof bowl. Once the kettle’s done, pour 100ml of boiling water over the dates and set aside to cool. Now’s a great time to grate your apple, if you haven’t done so already!

Next up, place the butter, sugar, vanilla & golden syrup into a large heatproof bowl. Melt in the microwave in 20 second bursts, stirring in between, until the butter is completely melted.

Weigh the flour, baking powder and salt into a bowl and leave to one side.

Beat the eggs into the melted butter and sugar, one at a time, mixing well between each addition. Sift in the flour and mix until just combined then fold in the dates and grated apple.

Grab your prepared loaf tin and pour the mix in, making sure to smooth out the top. Pop in the oven and bake for 45-50 minutes. You’ll know it’s done when a skewer inserted into the centre of the cake comes out nice and clean.

For the Toffee Sauce

Place the sugar and cream in a small saucepan, bring to the boil and simmer for one minute. Then simply remove from the heat, stir in the butter and allow to cool completely.

For the Honeycomb

Line a baking tray with grease-proof paper and put to one side.

Combine the sugar, water and glucose syrup in a saucepan and bring to the boil. Keep a close eye on the sugar and once it starts to turn golden, whisk in the bicarbonate of soda. Careful! This mixture is very hot.

Once the mixture starts to bubble and froth work quickly to pour the bubbling mixture onto the prepared tray and leave to cool completely.

For the Apple Decoration

Halve and core the apples then cut into thin slices. How thin? We’ll let you decide.

Heat the butter and sugar in a saucepan on a high heat until bubbling, then add the apples to the pan. Careful not to splash yourself with hot mixture when they plop in! If you own a slotted spoon, now’s the perfect time to use it.

Stir the apples until they’re coated evenly in the butter and sugar, then turn down the heat and simmer for 5 minutes until softened. Allow to cool completely.

To Assemble

Place the cooled cake onto a serving plate. Don’t have one? No worries! A small chopping board will add to the bake’s rustic charm.

Top with the buttercream, spreading generously over the top of the cake with a palette knife or the back of a spoon. Scatter over the apple slices and finish with a drizzle of toffee sauce.

And that’s it, job done! You’re ready to serve up your lovely little loaf cake with tea, coffee, or a cheeky tipple of mulled cider. All that’s left to do is sit back and watch everyone get stuck into the stickiness!

Fancy a nibble? Take a slice of apple and dip into the toffee sauce for a tasty mid-bake treat

Feeling adventurous? Instead of slicing, peel a continuous ribbon of apple until it breaks to create cute apple curls to top your loaf with.