Not only tasty, it's beautiful too. Sticky, sweet, with a dense sponge and a kick of brandy. A perfect treat for this time of year.
|The apples and toffe which eventually become the topping|
|The finished product. Toffee a little crispy around the edges!|
You will need:
For the cake
- 150g unsalted butter
- 200g caster sugar
- 4 eggs
- 300g plain flour
- 50ml brandy
- 1tbsp golden syrup
- 1tsp cinnamon
For the apple topping
- 2 eating apples, sliced finely
- 50g unsalted butter cut into small pieces
- 50g caster sugar
Pre-heat the oven to 180°c
Line a 20cm tin. **Do not use a loose bottomed tin as this will cause the toffee to leak out whilst baking!**
Cream the butter and sugar together
Beat in the eggs, one at a time
Add the flour, cinnamon, brandy and golden syrup
Once the cake mixture has been thoroughly mixed, put it in the fridge to settle whilst you make the apple mixture
Put the sugar and butter into a frying pan and put on a low heat. Stir regularly until it forms a dark brown caramel. Don't let it turn black. **Be very careful!** Do not get any mixture on you, and definitely do not lick the spoon. This mixture gets exceedingly hot and will burn.
Take the pan off the heat. Add in the apple slices. Be careful as the mixture might spit. Stir them around until they are coated.
Arrange the apple slices in the bottom of the cake tin however you want and pour the caramel over them.
Top with the cake mixture, smooth until it covers all of the apple slices.
Bake for 30-40 minutes until the cake has risen, is golden and is cooked through. Ensure the cake is ready before removing from oven.
Leave it to cool in the tin before turning upside down onto a plate. The apples will now be the cake's topping.
It's particularly nice when warm!