Lifestyle

How to make an autumn sticky toffee apple cake in 5 easy steps

Finished cake

Completed cake (Photo: Cars Flower)

Certainly it gets chilly and summer seems to be a distant memory.

But one of the nice things about this time of year is the hot dishes on the menu.

This toffee apple cake by Carr’s Flour is perfect and returns to the memory of munching sugar-coated fruit around the November 5th bonfire.

This requires quite a few materials, all of which are easily available.

There are two stages, toffee sauce and cake, so when you combine them, you get a nice sticky treat.

material

On the cake

  • Salted butter 175g
  • 3 medium eggs
  • Light brown sugar 175g
  • Private flour 350g
  • Chopped 100g
  • Eat two apples, peel and chop
  • Apple sauce 100g
  • 36.5 x 26 x 4cm H. Grease tray baking cans and line with baked parchment

For Taffy Ace

  • Light brown sugar 120g
  • 120g butter
  • 100ml cream or full cream milk

Method

  1. Melt the butter and sugar in a pan over low heat until the sugar melts. Be careful not to burn it. Stir the cream, heat gently until frothed, stir continuously and let cool while making the cake.
  2. Cream the butter and sugar together until lightly creamy. Add eggs, sprinkle with flour little by little at a time, add applesauce, dates and chopped apples. Put the baking can with a spoon in the prepared tray.
  3. Make a small hole in the mixture, put a teaspoon of toffee sauce in the well and lightly cover with a sponge. You don’t have to cover all the sources.
  4. Place in the middle of a preheated oven at 180ºC (fan 160ºC, Gas Mark 4) and bake for about 35 minutes until golden. When you press it, the crust bounces and you’re ready to go.
  5. Before removing the parchment, place it in a can for 15 minutes and allow it to cool in a wire tray.

Is there a simple recipe to share?

Please contact Metrolifestyleteam@metro.co.uk.

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How to make an autumn sticky toffee apple cake in 5 easy steps

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