Toffee Apple Cake with Salted Caramel Sauce – and Cidentro Cider
A sponsored recipe from Cidentro Cider
Happy autumn! It’s apple-harvest season and cider-makers are busy at work in their orchards. Inspired by all the apples being gathered in, here’s a delicious autumnal recipe for Toffee Apple Cake.
Try it with Cidentro Cider, which recently won Silver and Bronze Medals at the International Cider Challenge 2020.
Toffee Apple Cake with Salted Caramel Sauce
Toffee Apple Cake:
1 x 500g bag Wright’s Toffee Cake mix
4 tblsp veg oil
1-2 heaped tbsp chopped stem ginger in syrup
1 tsp ground cinnamon
3 small apples, peeled and cored (kept whole)
Salted caramel sauce:
175g light soft brown sugar
300ml double cream
Sea salt to taste
50ml Calvados (optional but the alcohol will evaporate during cooking)
- Heat oven to 180C and line a 2lb loaf tin.
- Combine the water and oil in a mixing bowl, add the cake mix and whisk for a couple of minutes.
- Add the ginger and cinnamon.
- Pour some batter into your loaf tin, then add the apples. Pour the remaining batter over the top of the apples to cover them.
- Bake for 60-70 minutes, check it’s done by inserting a skewer into the centre – it’s done when it comes out clean.
- Combine the salted caramel ingredients in a saucepan and cook until the butter has melted, then allow to bubble for about a minute.
Turn out the cake and slice your servings – it’s like a secret apple cake! Serve either warm or cold with a drizzle of the salted caramel sauce over the top. Wash down with a glass of Cidentro Cider.
Cidentro Cider can be bought from their web-shop.
Recipe by Hazel Paterson on BBC Radio Leicester’s Ben Jackson show.