Monday, March 16, 2009

Apple cake with toffee crust

Apple cake with toffee crust

Some food magazines have wonderful websites but I’d never considered Food & Wine’s to be one of them. After reading on a blog - sorry, I really can’t remember which one – about F&W’s new website I got really curious. A quick visit, a few clicks and I knew I’d be coming back for more. And I did, to get this great recipe.

The word toffee alone would be enough for me to try this cake, but pairing it with apples – the green ones I love so much – made it all perfect.

I guess many of you will be adding Food & Wine’s website to your bookmarks, too. And if you are responsible for my discovering it, please, speak up! :D

Apple cake with toffee crust

Apple cake with toffee crust
from Food & Wine magazine

3 cups (420g) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 ¼ cups (300ml) vegetable oil
2 cups (400g) granulated sugar
3 large eggs
2 large Granny Smith apples—peeled, cored and cut into 1cm (½-inch) dice

Toffee crust:
½ cup (1 stick/113g) unsalted butter
¼ cup (60ml) heavy cream
1 cup (175g) light brown sugar, packed
1 teaspoon pure vanilla extract

Make the cake: preheat the oven to 165ºC/325ºF. Butter and flour a 9-inch springform tube pan*.
In a medium bowl, sift the flour, salt and baking soda and whisk together. In a large bowl, whisk the oil with the granulated sugar. Whisk in the eggs one at a time. Add the dry ingredients and whisk until smooth. Fold in the diced apples with a rubber spatula. Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool slightly.

Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring. Remove the toffee glaze from the heat and stir in the vanilla.

Place the warm cake (still in its pan) on a rimmed baking sheet. Pour the hot glaze over the cake and let it seep into the cake, poking lightly with a toothpick or dried spaghetti. Let the cake cool completely, about 2 hours. Invert the cake onto a plate, and invert again onto another plate, right side up.

* I halved the recipe and used a 19cm ring pan

Serves 8

Apple cake with toffee crust

23 comments:

Poornima Nair said...

That cake looks wonderfully moist...I'm drooling over here.

Snooky doodle said...

oh what a yummy cake. look at those holes filled with delicious toffee. Oh I m drooling so much :)

Kelly said...

I love apple cake ... I make one almost every week. This looks like a nice change of pace. Love the idea of the toffee crust. Toffee and apples are such a natural. Love it!

culinography said...

I haven't looked at F&W's website in quite a long time... thanks for pointing me back to it - it looks a lot better! And the apple cake? YUM.

Cynthia said...

I am not going to let you tempt me to go and bake :)

Pam said...

I love anything with toffee on it!

Grace said...

apple cakes are a personal favorite for me, and to think about a crispy toffee crust makes me weak in the knees. bravo, patricia!

Passionate About Baking said...

This is truly yummy Pat...what a great looking moist cake. It's very tempting & I have apples on hand...hmmmmmmmmmmmmm?

Hayley said...

This cake looks absolutely amazing. I love that toffee crust! Thanks for sharing!

Maya said...

This reminded me of apple toffee. I would probably eat all the topping.

Kevin said...

That cake look so amazingly good!

Chris @ Beyond Ramen said...

Looks super moist and tasty! It would probably be great without the toffee too, but I don't think I'm going to risk it :D

Elyse said...

I love their website! This cake sounds fabulous. I'm with you: the word toffee alone is enough to get my tummy growling, but pairing this with an apple cake, well, that's just heavenly! The cake looks fabulous.

Patricia Scarpin said...

Poormina Nair, it was very moist, indeed!
Thank you!

Natalie, I loved it how the icing got into the cake... YUM! :D

Kelly, I love baking with apples, too. They turn into something almost magical in the oven.
Thank you!

Michelle, doesn't it? I'm glad you like the website, too!

Cynthia, I promise I won't insist. ;)

Pam, me too!

Grace, thank you!

Deeba, darling, hope you give it a go!

Hayley, tks for visiting!

Maya, I must admit it wasn't easy to resist it. :D

Kevin, tks!

Chris, very moist! Maybe the oil have something to do with it?

Elyse, thank you, sweetie!

Debbie said...

Oh my goodness .. that looks almost too good to be true! Apples, cake and toffee...this is a must try for me!

Allen of EOL said...

Oh my ... I was just looking at an apple cake on another blog then came to your blog to find an apple cake WITH A TOFFEE CRUST. I'm in heaven :-)

Katie said...

Yum anything apple I love and it looks so moist and rich. Its a must try.

Peabody said...

This looks fantastic!!! I am a sucker for toffee anything.

eatme_delicious said...

Yum you always bake the most delicious looking things! I'm a sucker for anything that says "toffee" too.

Lydia (The Perfect Pantry) said...

This is the kind of cake that would be perfect with afternoon tea. I might even try it without the toffee topping, though I'm sure it would be so much better with it.

jstnk said...

I have to admit that I'm absolutely, totally and eternally in love with this recipe. I discovered your blog and this recipe just couple of weeks ago, but I've managed to make this cake 3 times (once with rhubarb). It's genius, so simple and so delicious. My fav cake this year! THANK YOU! :D

marybethjdavis said...

Should I refrigerate this since it has cream in the sauce?

Patricia Scarpin said...

Hi Mary Beth - I did not refrigerate it and it was OK.

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