Sticky Toffee Apple Cake
Perfect for Bonfire night, or, in fact, any weekend in Autumn, this Sticky Toffee Apple Cake is bound to be a crowd pleaser. Packed with dates and apple, this cake is really moist and very easy to throw together. The sprinkles on top give it that extra something too- without the need for fancy piping skills which is exactly the kind of decoration I need in my life, I don't know about you!
Serves: 8-10
Prep: 20 Mins
Cooking Time: 60 Mins
Ready In: 1 Hr 20 + Cooling Time
For the cake
- 125g Dates, chopped
- 150ml Boiling Water
- 1/2 tsp Bicarbonate of Soda
- 75g Unsalted Butter
- 150g Dark Muscavado Sugar
- 2 Eggs
- 200g Self Raising Flour
- 2 tsp Baking Powder
- 2 Cooking Apples (~175g peeled and cored)
- 2 tbsp Fudge Pieces/Billionaire's Choc Chip Mix
For the Icing
- 250g Icing Sugar
- 100g Butter
- 50g Caramel Sauce + extra for decorating
- Fudge Pieces/Billionaire's Choc Chip Mix
- Preheat the oven to 170C/150C and line a 2lb loaf tin.
- Finely chop the dates and place in a bowl with the boiling water and bicarbonate of soda. Stir and put to the side. Peel, core and grate the apples and put these to the side too.
- In a freestanding mixer, cream 75g of the butter and the dark brown sugar. Add in the eggs, baking powder and flour and mix again until combined.
- Finally, mix in the date mixture, 2tbsp of fudge and the apple pieces. Pour the mixture into the loaf tin and bake for 55-60 minutes.
- When the cake is cooked through, remove from the oven and allow to cool for about 10 minutes before transferring it to a wire rack until completely cool.
- To make the icing, mix the icing sugar and remaining 100g of butter together until smooth on a slow to medium speed. Add in the 50g caramel sauce and then beat on a medium speed for 5 minutes, scraping down the sides occasionally. Spread over the top of the cake and decorate with fudge pieces and more caramel sauce.
Method
- Preheat the oven to 170C/150C and line a 2lb loaf tin.
- Finely chop the dates and place in a bowl with the boiling water and bicarbonate of soda. Stir and put to the side. Peel, core and grate the apples and put these to the side too.
- In a freestanding mixer, cream 75g of the butter and the dark brown sugar. Add in the eggs, baking powder and flour and mix again until combined.
- Finally, mix in the date mixture, 2tbsp of fudge and the apple pieces. Pour the mixture into the loaf tin and bake for 55-60 minutes.
- When the cake is cooked through, remove from the oven and allow to cool for about 10 minutes before transferring it to a wire rack until completely cool.
- To make the icing, mix the icing sugar and remaining 100g of butter together until smooth on a slow to medium speed. Add in the 50g caramel sauce and then beat on a medium speed for 5 minutes, scraping down the sides occasionally. Spread over the top of the cake and decorate with fudge pieces and more caramel sauce.
Ingredients
For the cake
- 125g Dates, chopped
- 150ml Boiling Water
- 1/2 tsp Bicarbonate of Soda
- 75g Unsalted Butter
- 150g Dark Muscavado Sugar
- 2 Eggs
- 200g Self Raising Flour
- 2 tsp Baking Powder
- 2 Cooking Apples (~175g peeled and cored)
- 2 tbsp Fudge Pieces/Billionaire's Choc Chip Mix
For the Icing
- 250g Icing Sugar
- 100g Butter
- 50g Caramel Sauce + extra for decorating
- Fudge Pieces/Billionaire's Choc Chip Mix
Additional Information
Make sure you allow this to cool a bit before you remove it to the wire rack- it may need slightly longer than 10 minutes to firm up a little before you move it.
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