A deliciously easy apple and cinnamon cake, jam packed with juicy apples and the delicate spice of cinnamon. This cake is topped off with a deliciously sweet toffee glaze, adding an extra dimension of yumminess! This cake is easy to make and is full of the flavours of Autumn.
I used Pink Lady apples for this recipe as I love the extra hint of fizz they have, but you could use Bramleys or any other dessert apples. We have a Red Devil and a Discovery apple tree in the garden so I like to bake with those (providing I can harvest the apples before my daughter – she loves nothing more than picking a fresh apple straight from the tree!).
The toffee glaze would make a perfect glaze for banana and walnut muffins or donuts.
Here’s this easy apple and cinnamon cake recipe.
Apple and Cinnamon Cake with Toffee Glaze
- Small saucepan
- Small Jug
Apple and Cinnamon Cake
- 175 grams light brown sugar
- 175 grams Stork or butter softened
- 3 medium eggs
- 200 grams self raising flour
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 apples peeled and grated
- 75 grams salted butter
- 70 grams double cream
- 70 grams dark brown sugar
- 0.5 teaspoon vanilla extract
- 85 grams icing sugar
- pinch sea salt
For the Cake
- Preheat the oven to 180ºC/350ºF/Gas4. Carefully grease a 7″ bundt tin using margarine or butter, taking care to get into all the creases and folds so your cake doesn't stick to the tin!
- Add the Stork and sugar into a mixing bowl or stand mixer, and cream them together until they're light and fluffy.
- In a separate bowl or jug, crack the eggs and whisk gently. Add the eggs to the Stork and sugar, and mix well.
- Peel, core and grate the apples. Add the grated apple to the mixture and incorporate well.
- Add the flour and cinnamon. Mix until only just combined – be careful not to overmix. Pour the cake mixture into the prepared bundt tin, and bake for 35-40 minutes or until the sponge is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.)
- When the cake is cooked, take it out of the oven and leave it to cool in its tin for 10 minutes. After 10 minutes, gently bang the sides of the tin and tip the cake out onto a serving plate or cake board.
For the Glaze
- Add the butter, dark brown sugar and cream to a heavy bottomed saucepan and bring to a rolling boil, stirring constantly. I like to use a whisk but a spoon would work too.
- Allow to boil for 60 seconds, then remove from the heat and add the vanilla extract.
- Add 2/3 of the sifted icing sugar and whisk to incorporate. Continue to add the rest of the icing sugar until the glaze is at your desired consistency. Using a tablespoon, drizzle the glaze over the cake, paying particular attention to the ridges formed by the bundt tin.
The toffee glaze will thicken as it cools. To use the leftovers simply reheat the toffee glaze and use as a topping for ice cream, muffins or as a glaze for donuts.