Apple Cake with Toffee Topping

Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is a recipe from a friend of mine, Nicci. Her mum, Brenda, often served this cake at their house and I always loved it. It has probably changed, bit by bit, over the years, as I have swapped the recipe from one of my notebooks to another. Golden Delicious are good apples to use.


  • 3 apples
  • 100 g ( oz) butter, softened
  • 200 g (7 oz) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 200 g (7 oz) cake flour or plain (all-purpose) flour, plus extra for dusting
  • 2 teaspoons baking powder
  • 60 ml (¼ cup) milk


  • 20 g (¾ oz) butter
  • 115 g (½ cup) caster (superfine) sugar
  • 125 ml (½ cup) pouring (single) cream


Preheat the oven to 190°C (375°F/Gas 5). Grease and flour a deep 24 cm ( inch) springform tin. Peel the apples and cut them in half lengthways. Cut each half into about 6 slices, removing the core. Arrange the apple slices in the tin (they should fit well into two tight circles).

Using electric beaters, cream the butter, sugar and vanilla until pale and creamy. Add the eggs, beating well after each one. Sift and beat in the flour and baking powder. Beat in the milk until the mixture is soft and fluffy. Scrape out the batter over the apple and smooth the top. Bake for about 35–40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and make the topping.

Put the butter and sugar in a small pan and cook over medium heat for 3–4 minutes until the sugar melts and turns light caramel. Add the cream, drop by drop initially, then in a steady stream, taking care that it doesn’t splash. Lower the heat a little and simmer for another minute.

Loosen the side of the cake and pour the caramel over the top. Leave it to cool before removing the side of the springform tin. Serve warm or at room temperature with a scoop of vanilla or crème fraiche ice cream.