When Mr. Sugar Moon took a bite of this cake his only comment was, “Off the Charts!” The edges of this cake were hard for me to resist, because, well…I’m an edge girl and the toffee crust was a dream! Sound tempting yet? Wanna try it? Here’s the recipe…
For the Cake you’ll need:
3 cups flour
1 tsp salt
1 tsp baking soda
1 1/4 cup vegetable oil
2 cups sugar
3 large eggs
2 large apples (granny smith or other tart apple)
Start by preheating your oven to 325 degrees and moving the rack to the bottom third of your oven. Except for maybe the most experienced cooks (like those on Iron Chef), prep work can make all the difference in the success of a recipe. So before you mix anything peel, core and dice your apples into about 1/2 inch pieces, so they’ll be ready to go.
Now it’s time to mix the ingredients. Pretty simple here…just combine the oil, sugar, eggs in a large bowl or an electric mixer. In a medium bowl, stir together the flour, baking soda and salt and then incorporate them into the wet ingredients. This is what you’ll end up with. It’s more of a dough than a batter.
Now fold in the apples. It will seem like you have a lot more than you need, but don’t worry this is an apple cake after all. Once you’ve incorporated the apples, press the dough into a greased 9-inch spring form pan.
Bake it for about 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
As soon as the cake comes out of the oven you should start the toffee crust. Here’s the ingredients you’ll need:
1 stick unsalted butter
1/4 cup heavy cream
1 cup brown sugar
1 tsp vanilla extract
Combine the butter, sugar and cream together in a medium saucepan and cook over medium heat until it comes to a boil. Remove from heat and add vanilla.
When it’s done you’ll end up with a golden sauce ready to pour over your warm, just out of the oven cake!
Leave the cake in the pan and put it on a rimmed baking sheet. As you can see from the picture this is an important step because the toffee sauce ooozes out the bottom! Pour the sauce over the cake, poking small holes in the top to let it seep all the way down inside!
Let the cake cool in the pan for about 2 hours and then remove from the spring form pan. The toffee sauce will have hardened to form a delicious crust that goes so well with the apples baked in the cake!
Oh and one last step…make sure to take a big slice, this cake won’t last long!
Adapted from a recipe by Lara Atkins of the Kitchen Table Bistro in Richmond, VA.