Autumn Apple Cake With Toffee Crust Recipe

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Autumn Apple Cake With Toffee Crust
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Ingredients
24
Count
Nutrition
751
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Make the cake:
  2. Preheat the oven to 325°.
  3. Butter and flour a 9-inch springform tube pan.
  4. In a medium bowl, whisk the flour with the salt and baking soda. In a large bowl, whisk the oil with the granulated sugar.
  5. Whisk in the eggs one at a time.
  6. Add the dry ingredients and whisk until smooth.
  7. Fold in the diced apples with a rubber spatula.
  8. 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.
  9. Let cool slightly.
  10. Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring.
  11. Remove the toffee glaze from the heat and stir in the vanilla.
  12. Place the warm cake (still in its pan) on a rimmed baking sheet.
  13. Pour the hot glaze over the cake and let it seep into the cake, poking lightly with a toothpick.
  14. Let the cake cool completely, about 2 hours.
  15. Invert the cake onto a plate, and invert again onto another plate, right side up.
  16. Meanwhile, make the butterscotch sauce: In a medium saucepan, combine the sugar and water and bring to a boil over high heat, stirring until the sugar dissolves.
  17. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan.
  18. Cook without stirring until a medium-amber caramel forms, about 5 minutes.
  19. Remove from the heat and quickly but carefully stir in the cream and butter.
  20. Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy.
  21. Pour the butterscotch sauce into a pitcher.
  22. Make the caramelized apples: In a large skillet, melt the butter and the brown sugar.
  23. 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.
  24. Add the water to dissolve the caramel in the skil­let, then transfer the caramelized apples to a plate.
  25. Slice the cake and serve with the caramelized apples, butterscotch sauce and vanilla ice cream.
  26. Make Ahead
  27. The unmolded cake can be stored in an airtight container overnight at room temperature.
  28. The butterscotch sauce can be refrigerated for up to 1 week; reheat gently before serving.
  29. The apples can be made up to 2 hours ahead and kept at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 750.67 Kcal (3143 kJ)
Calories from fat 338.24 Kcal
% Daily Value*
Total Fat 37.58g 58%
Cholesterol 83.77mg 28%
Sodium 326.93mg 14%
Potassium 85.7mg 2%
Total Carbs 101.93g 34%
Sugars 77.69g 311%
Dietary Fiber 0.95g 4%
Protein 4.99g 10%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 5%
Iron 0.8mg 4%
Calcium 37.1mg 4%
Amount Per 100 g
Calories 419.9 Kcal (1758 kJ)
Calories from fat 189.2 Kcal
% Daily Value*
Total Fat 21.02g 58%
Cholesterol 46.86mg 28%
Sodium 182.87mg 14%
Potassium 47.94mg 2%
Total Carbs 57.02g 34%
Sugars 43.46g 311%
Dietary Fiber 0.53g 4%
Protein 2.79g 10%
Vitamin A 0.1mg 5%
Iron 0.4mg 4%
Calcium 20.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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