Apple Cake With Toffee Crust Recipes

APPLE CAKE WITH TOFFEE CRUST

Steps:

• Preheat the oven to 325°. Butter and flour a 9-inch springform tube pan.
• In a medium bowl, whisk the flour with the salt and baking soda.
• In a large bowl, whisk the oil with the 2 cups granulated sugar. Whisk in the eggs, one at a time. Add the dry ingredients and whisk until smooth. Fold in the 2 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 1 stick butter, 1/4 cup heavy cream and 1 cup brown sugar and bring to a boil over medium heat, stirring. Remove the butter 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 soak into the cake, pricking lightly with a toothpick. Let the cake cool completely, about 2 hours. Invert the cake onto a plate, and invert again onto another plate, right side up.
• In a medium saucepan, combine the remaining 1 1/2 cups sugar and 1/2 cup water and bring to a boil over high heat, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook, without stirring, until a medium-amber caramel forms, about 5 minutes. Remove from the heat and quickly but carefully stir in the remaining 3/4 cup plus 2 tablespoon s cream and 2 tablespoons butter. Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy. Pour the toffee sauce into a pitcher.
• In a large skillet, melt the remaining 2 tablespoons butter and remaining 2 tablespoons brown sugar. Add the remaining 3 apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the remaining 2 tablespoons water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate.
• Slice the cake and serve with the caramelized apples, toffee sauce and vanilla ice cream.
• MAKE AHEAD: The unmolded cake can be stored in an airtight container overnight at room temperature. The toffee sauce can be refrigerated for up to 1 week, reheat gently before serving. The apples can be made up to 2 hours ahead and kept at room temperature.

IRISH APPLE CAKE WITH TOFFEE SAUCE

Steps:

• For the Roasted Apples, preheat oven to 375 and butter a large casserole dish. Cut the apple quarters into 2 - 3 wedges each and place them in the dish. Sprinkle with the lemon juice and sugar and dot with butter. Bake, turning frequently 15 - 20 minutes or until apples are tender when pierced with a fork. Remove from oven, drain juices off and cool. Keep oven on to maintain temperature.
• For the Cake, butter a springform pan (9 - 10 ") and sprinkle the bottom with almonds.
• In a separate bowl, sift flour, cinnamon, baking soda and salt. Set aside.
• In another bowl, cream butter & sugar until light & fluffy. Add eggs one at a time and beat until smooth.
• With a wooden spoon, fold in dry ingredients, vanilla, sour cream (or creme fraiche - see below) and cider.
• To arrange the Cake, starting in the centre, decoratively arrange half the apples in prepared pan. Roughly chop remaning apples and stir into cake batter. Pour batter into pan and bake 70 - 80 minutes until a skewer inserted in the middle comes out clean. Remove cake and let cool on a wire rack for 10 minutes. Release sides of pan, invert to a cake plate and remove the base.
• Toffee Sauce; In a medium saucepan bring water and sugar to a boil. stir in lemon juice. Cook 10 - 15 minutes or until it starts turning a light caramel colour. Remove from heat and slowly whisk in the cream.
• To Serve, cut cake into slices and drizzle with the toffee sauce.
• NOTE: To make Creme Fraiche in advance of this recipe, combine 1 cup heavy whipping cream with 1 Tbsp buttermilk in a glass jar. Stir to blend, cover and let stand at room temperature for 12 - 24 hours or until thickened.

APPLE CAKE WITH TOFFEE CRUST

Steps:

• Make the cake: Preheat the oven to 325 degrees. Butter and flour a 9-inch springform tube pan. In a medium bowl, whisk the flour with the salt and baking soda. In a large bowl, whisk the oil with the granulated sugar. Whisk in the eggs one at a time. Add the dry ingredients and stir 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. Let the cake cool completely, about 2 hours. Invert the cake onto a plate, and invert again onto another plate, right side up.
• Meanwhile, make the toffee sauce: (This is optional, in my opinion.) In a medium saucepan, combine the sugar and water and bring to a boil over high heat, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook without stirring until a medium-amber caramel forms, about 5 minutes. Remove from the heat and quickly but carefully stir in the cream and butter. Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy. Pour the toffee sauce into a pitcher.
• Make the caramelized apples: In a large skillet, melt the butter and the brown sugar. Add the apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate.
• Slice the cake and serve with the caramelized apples, toffee sauce (opt.), and vanilla ice cream (opt.).
• Make ahead: The unmolded cake can be stored in an airtight container overnight at room temperature. The toffee sauce can be refrigerated for up to 1 week; reheat gently before serving. The apples can be made up to 2 hours ahead and kept at room temperature.