A delicious butter cake with tart apples and a toffee topping. A perfect seasonal recipe for autumn. I got a bunch of apples from my grandma's apple trees and couldn't wait to try out this recipe. It's especially tasty warm, but can be eaten cold as well.
14 tbsp butter, softened
1/4 cup sugar
1 2/3 cups peeled, cored, and diced apples (about 1 large apple, or 2-3 small apples)
3/4 cup light brown sugar
3 large eggs, at room temperature
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
8 tbsp butter
1/2 cup sugar
1-2 additional apple cut in half
1/4 cup light brown sugar
Equipment: 9 inch round springform cake pan
1. Preheat oven to 350 degrees F (180 degrees C).Grease the cake pan and line the base with parchment paper.
2. In a large frying pan, slowly melt 3 tablespoons of the butter and the sugar until the mixture is golden brown. Add the apples and cook gently for 7-8 minutes until they start to soften, brown, and take on a caramelized appearance.
3. By hand, or in an electric mixer, cream together remaining butter and brown sugar until light and fluffy. Beat in the eggs one at a time, beating well between each addition. Sift the flour, baking powder, and salt together and fold into the egg mixture.
4. Remove the apples from pan with a slotted spoon and set aside the juices to use later. Scatter the apples over the base of the pan. Spoon the batter on top, then place the pan on a baking sheet with sides to catch any drips, and bake in the center of the oven for 40-45 minutes. Leave to cool slightly, then transfer to a wire rack.
5. Put the frying pan with the leftover juices back over low heat. Add butter, sugar, brown sugar and apples face down in the pan. Heat gently until sugar is melted and mixture is caramelized and bubbly. Remove from heat, and continue to stir until the bubbles subside. Remove the apple halves.
6. Invert the cake onto serving place, with the apple facing up. With a skewer, make holes over the surface of the cake. Pour the apple syrup over the top, letting it soak in. Server warm with whipped cream or cooled and dusted with confectioner's sugar.