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Toffee Apple Cake

For 8 - 10 you'll need

  • 385g can apple slices, drained, roughly chop half of the apple
  • 397g can caramel (found at the supermarket in the canned milk section)
  • 150g butter, softened
  • 150g caster sugar
  • 3 medium eggs, beaten
  • 175g self-raising flour, sieved
  • Crème fraîche to serve
  • 8 - 10
  • 80 mins


1. Preheat oven to fan 160°C, conventional 180°C, gas 4. 2. Grease and line the base of a 22-23cm cake tin with baking parchment. 3. Using an electric whisk, cream the butter and sugar together until light and fluffy. 4. Gradually add the beaten eggs, with a little of the flour after each addition. 5. Gently fold in the remaining flour until all the ingredients are combined. 6. Add chopped apple and gently swirl in ¾ can caramel do not over-mix. 7. Pour the mixture into the tin; arrange the remaining apple slices over the top of the cake, cutting any thick slices lengthways. 8. Spoon the remaining caramel over the top of the cake, then bake for 1 hour 15 minutes or until firm and golden brown.


Delicious served warm with crème fraîche. Using canned apples in juice or water makes this dessert healthier, as an 80g portion counts towards your 5-A-DAY.

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