Pie Dish Apple Cake with Sticky Toffee Edges
5 from 1 vote

Pie Dish Apple Cake with Sticky Toffee Edges

Course: Baking, Breakfast and Brunch, Dessert
Prep Time: 20 mins
Cook Time: 55 mins
Resting Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 8 people
Author: Anna Bloomfield
Pie Dish Apple Cake with Sticky Toffee Edges. Gorgeous autumn flavours that will make you want to curl up in front of the fire.
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Ingredients

For the apples

  • 3 medium sized Bramley apples peeled and cored (about 500g)
  • 100 g (½ cup) light brown sugar
  • ¾ teaspoon cinnamon

For the batter

  • 2 eggs
  • 200 g (1 cup) caster (superfine) sugar
  • 65 g (¼ cup) full fat natural yogurt
  • 1 teaspoon vanilla extract
  • 120 g (1 cup) self-raising flour (or 1 cup of all-purpose flour and 1½ teaspoons baking powder)
  • ¼ tsp salt

Instructions

For the apples

  • Peel and core the apples and cut into 2½cm (1 inch) dice. 
  • Toss with the cinnamon and sugar and tip into the bottom of your pie dish.
  • Leave to stand for 30 minutes (this creates the sticky toffee edges).

For the topping

  • Pre-heat the oven to 160°C.
  • Beat the eggs with an electric whisk until light and fluffy (about 2 minutes).
  • Add the vanilla, sugar and natural yogurt and mix thoroughly.
  • Add the flour, extra baking powder if necessary and salt. Mix until just combined.
  • Pour the batter over the apples and bake for 50-55 minutes until golden brown and the edges are bubbling and toffee like.

Nutrition

Calories: 256kcal (13%) | Carbohydrates: 58g (19%) | Protein: 3g (6%) | Fat: 1g (2%) | Saturated Fat: 0g | Cholesterol: 41mg (14%) | Sodium: 96mg (4%) | Potassium: 132mg (4%) | Fiber: 2g (8%) | Sugar: 44g (49%) | Vitamin A: 105IU (2%) | Vitamin C: 3.1mg (4%) | Calcium: 35mg (4%) | Iron: 0.5mg (3%)

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