Pie Dish Apple Cake with Sticky Toffee Edges
Prep Time: 20 mins
Cook Time: 55 mins
Resting Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 8 people
Pie Dish Apple Cake with Sticky Toffee Edges. Gorgeous autumn flavours that will make you want to curl up in front of the fire.
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
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.
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%)