2 large granny smith apples, peeled, cored and cut into 1/2 inch dice
1 stick unsalted butter
1/4 cup heavy cream
1 cup brown sugar
1 teaspoon vanilla
1 1/2 cup sugar
1/2 cup water
3/4 cup - 2 tablespoons heavy cream
2 tablespoons unsalted butter
1 tablespoon brandy
2 tablespoons unsalted butter
2 tablespoons brown sugar
Instructions
More ingredients-
3 granny smith apples, peeled, cored and cut into 8 wedges each
1/8 teaspoon cinnamon
2 tablespoons water
Ice cream or serving
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 granulated sugar. Whisk
in the eggs one at a time. Add the dry ingredients and whisk 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.
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.
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
and vanilla ice cream.
Originally Submitted
2/1/2015
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