TOFFEE APPLE CRUMBLE CAKE

Ingredients

Sponge

325g Plain Flour

250g Peeled & Cubed

Golden Delicious Apples

195g Golden Caster Sugar

65g Dark Brown Sugar

1 1/2 Tsp Baking Powder

130g Plain Full Fat Yogurt

52g Unsalted Melted Butter

3 Large Eggs

1/2 Tsp Salt

3 Tsp Vanilla Extract

1/2 Tbsp Milk Powder

Lemon Juice

Crumble

200g Plain Flour

115g Unsalted butter

90g Dark Sugar

Method

Sponge

Pre Heat your oven to 170C/150Cfan/325F/Gas 3

Grease and line an 8” by 3” cake tin.

Peel, core and cube your Golden Delicious apples to around 2cm in size. Place into a bowl and squeeze over some lemon juice to prevent them going brown. Drain off any excess juice.

Place the flour, baking powder, milk powder, sugars & salt in to a bowl and fully combine. Pour the apples into this mix, this coats the apples in the flour, preventing the apples from sinking in the batter during baking.

Either by hand or on a mixer, add in the eggs, yogurt, vanilla & butter and combine. Do not over mix , as soon as the batter looks silky, pour it into your lined tin and bake for around 50-60 mins, until a skewer comes out clean.

Crumble

200C/180CFan/400F/Gas6

Place the flour, sugar and cubed room temperature butter into the mixing bowl. With the mixer on low, using the paddle attachment combine until the ingredients resemble course breadcrumbs.

Line a flat baking tin with parchment paper and pour over the crumble mix, crumbling it up as much as possible. Place into the oven for 25 mins. Once the crumble has cooled break up any large bits and place in an air tight container until you need it.

Make the Toffee sauce and allow it to cool (make sure you cover it in cling film to prevent a skin from forming)

Assembly

Once the cake is cold enough to use, make some holes in the top of the cake, using a skewer or something similar. This will allow the toffee/caramel sauce to fall into the cake....yummm. Pour the sauce over the cake, as much as you would like!!!

Then sprinkle over the crumble. Slice and serve.

Toffee Sauce

(you don’t have to make it, you can just buy it)

Ingredients

220g Dark Brown Sugar

200g Salted Butter

110g Double Cream

½ tsp Vanilla Extract

Method

In a large saucepan add the sugar, butter and cream all together and place on a medium heat. Do not stir at this point, you can swirl the pan so that the temperature evenly distributes, but adding utensils before the mix dissolves can cause crystallisation.

Once the butter melts and you can see the sugar has dissolved, increase to a medium high heat and begin to stir. Continue to stir until it becomes thicker and covers the back of a spoon with a silky layer, then add the Vanilla.

Once it is done, cover with cling film and leave on the side to cool, it can then be placed in the fridge. If it is too thick when you need it, just give it a very quick ping in the microwave. Be careful it heats very fast and will burn easily.

Use this for sticky toffee pudding, in ganache over buttercream or just dip your finger in it and enjoy. Don't tell the dentist!!!