Irish Apple Cake With Toffee Sauce Food

MY MUM'S IRISH APPLE CAKE RECIPE

Steps:

• Preheat your oven to 350°F (180°C) then butter and line a 9-inch bake pan. Set aside.

ULTIMATE IRISH APPLE CAKE

Steps:

• Preheat oven to 350°F
• Generously grease an 8-inch square cake pan.
• In a large bowl, cream the butter and sugar together until light and fluffy.
• Add the egg, apples, nuts, and vanilla and stir well.
• Sift in the dry ingredients and mix well.
• Pour the batter into the prepared pan and bake about 45 minutes, until the cake is lightly browned and a toothpick inserted into the center comes out clean.
• Remove from oven and let the cake set in the pan for 5 minutes, then remove from pan.
• Serve warm or at room temperature with whipped cream or vanilla ice cream.

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.

IRISH APPLE CAKE

Steps:

• Preheat the oven to 350˚ F. Butter a 9-inch round cake pan and line the bottom with parchment paper.
• Make the streusel topping: In a medium bowl, combine the flour, oats, granulated sugar and salt. Next, rub in the cold butter until fully incorporated and you've reached the texture of coarse breadcrumbs. Set aside in the fridge while you make the cake.
• Make the cake: Cream the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Add the vanilla, then beat in the eggs one at a time. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Fold the dry ingredients into the wet ingredients with a rubber spatula along with the milk. Once the batter has formed, transfer it to the prepared pan and lay on the sliced apples, making sure they are arranged in one even layer. Cover the apples with all the streusel topping.
• Bake the cake until the top is golden brown and crisp, 60 to 70 minutes. Remove from the oven and let cool slightly before turning out of the pan onto a rack. When ready to serve, dust the cake with confectioners' sugar.

SPICED TOFFEE APPLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tray with baking parchment. Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool.
• Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples.
• Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go. Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the baking tray. Arrange the apple slices, overlapping in rows, on top of the cake - you should be able to get 3 rows lengthways down the tray. Bake for 45-50 mins until a skewer poked into the centre of the cake comes out clean. Cool in the tray.
• Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce all over the cake. Cut into squares or slices to serve.