Not that the cupcakes were not lovely but this was definitely a case where a recipe to use up leftovers was better than the original recipe the ingredients were called for.
Toffee Apple Cake
makes 1 cake
For the apples
3 dessert apples, I used gala
25g caramel (mine is from a tin on this occasion)
For the cake
125g caster sugar
1/2 tsp vanilla paste
75g self raising flour
75g ground pecans (simply whiz pecan in a food processor)
100g ish caramel
Grease a 20cm springform tin and line the base with baking parchment. Preheat the oven to 170C/150C FAN.
Core the apples and cut into 4, slice each quarter into 3 wedges. Put the caramel into a frying pan and warm gently. Add the apples and cook gently for about 5 minutes until starting to become lightly caramelised and tender. Put aside for a few minutes to cool.
Place 2/3 cake batter into the prepared cake tin and level with a spatula, drizzle over a layer of caramel, and smooth into an even layer with a spatula, carefully dollop on the remaining cake batter and smooth with a spatula Arrange the apple on top, adding a final drizzle of caramel if you still have some to spare.
Place in the preheated oven and bake for ~45 minutes until a skewer inserted in the centre comes out clean.
This cake is best warm from the oven, with warm caramel throughout the cake and yummy amazing caramelised edges.
I am not suggesting of course that you eat the entire cake in one sitting. Instead keep the cake in an airtight tin and reheat slices in warm oven for 5 minutes before tucking in.