Toffee apple cake Recipe
- 115g/4oz self-raising flour, plus extra for dusting
- 115g/4oz self-raising wholemeal flour
- 100g/3½oz soft dark brown sugar
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 5 tbsp sunflower oil
- 5 tbsp milk
- 2 free-range eggs
- 2 eating apples, peeled, cored and chopped into 5mm/¼in cubes
- 50g/2oz toffee, broken into small pieces
- Butter a 1.2 litres/2 pint heatproof bowl and dust with flour. Preheat the oven to 180C/350F/Gas 4.
- In a bowl, mix the flours, sugar, baking powder and cinnamon together. In a separate bowl or jug, beat together the oil, milk and eggs. Pour this onto the dry ingredients and stir to combine. Fold in the apple and toffee pieces.
- Pour into the prepared dish and bake for 50-60 minutes. Test the cake is cooked through by inserting a skewer into the centre, if it is cooked it will come out clean.
- Leave in the dish to cool for 10 minutes then turn the cake out. Leave to cool completely and serve.