Sticky ginger and toffee apple cake
It's the Macmillan Coffee Morning and Dean is baking up this tasty treat which would go down a storm with a cuppa.
This is one that he reckons it would be fun to get the whole family involved in making. So get stuck in...
For the spiced cake
3 small red apples2tbsp lemon juice225g salted butter, softened2tsp orange zest225g light brown soft sugar225g self-raising flour½ tsp baking powder1 tbsp ground ginger4 medium eggs, beaten4 tbsp milk½ tsp vanilla essence
For the caramel sauce:
80g soft toffee sweets4 tbsp milk
For the cake, grease a 20 x 30cm baking tin with oil and line it with baking parchment. Preheat the oven to 180C/160F/Gas 4.
Quarter and core the apples, slice thinly and toss in lemon juice.
For the cake, beat the butter, orange zest and sugar until pale and fluffy. Sift together the flour, baking powder and ginger. Gradually fold into the butter mixture, adding the eggs a little at a time.
Stir in the milk and vanilla. Pour into the cake tin and gently smooth with a spatula.
Arrange the apple slices, overlapping in rows over the cake along the length of the cake mixture.
Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Cool on a wire rack. Remove the paper when cooled.
For the caramel sauce, put the toffees in a small pan with the milk. Heat gently stirring continually until combined and the toffees have melted into a runny sticky sauce.
Dust the cake with icing sugar and drizzle with toffee sauce. Slice into squares or slices.