Apple cake with Toffee Topping

 Serves 8-10

3 Apples

100g Butter Softened

200g Caster sugar

1 tsp Vanilla extract

3 Eggs

200g Flour

2 tsp Baking powder

1/4 c Milk


Caramel Sauce

100g Butter cubed

2/3 c firmly packed brown sugar

1 tsp Vanilla

1/2 c Cream


Preheat oven to 190c. Grease and flour a deep 24cm pan ( I used a 23cm pan and it was fine) springform tin.

Peel apples and cut in half lengthways. Cut each half into about 6 slices and remove the core. Arrange the apple slices in the tin ( they should fit well in two tight circles).

Cream the butter, sugar and vanilla until pale and creamy. Add the eggs one at a time, beating well after each one.

Sift and beat in 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 35 to 40 minutes or until a skewer inserted into the centre comes out clean. ( you may have to cover with foil towards the end of cooking time to avoid it getting too dark.)

Remove from oven and make topping.


** The original topping recipe proved to be problematic as I crystallised the sugar each of the two times I tried so I have included a caramel sauce recipe that is easy to make and you can either pour it over as instructed or pour it over the apple once the cake is turned out.

Sauce

Place all ingredients in a pan.

Heat, stirring until butter melts and sugar dissolves.

Simmer 2-3 minutes, stir regularly.

Transfer to a pouring jug.


Loosen the side of the cake away from the tin and pour caramel over the top. Leave it to cool before turning out ( but not more than 30 minutes or the apple may stick to the bottom of the pan!)

Serve warm with a scoop of something creamy ( and extra sauce!)