Toffee Apple Cake recipe from my ‘Local Lunch’ radio show


I was back on air with the ‘Local Lunch’ radio show last week (Tuesday the 25th of October) and if you missed it the programme is repeated today from 12-2pm on

I really enjoying doing programmes for the show and I had a really great time preparing for this one as it was all about apples! For the show I visited the Museum of English Rural Life (MERL) Apple Day event, taping some interviews, viewing the rare Herefordshire Pomona and having fun!

The Herefordshire Pomona

The Herefordshire Pomona at MERL

In the show I talked about the many ways to store and cook with apples and I had bought an apple cake into the studio to sample on air. The ‘Toffee Apple Cake’ was made from a recipe written by Juliet Kindersley of Sheepdrove Trust and Organic Farm. The recipe appears in the fantastic ‘The Apple Source Book, particular uses for diverse apples’ published by Common Ground, the founders of Apple day.


Juliet Kindersley has kindly given her permission for me to reproduce the recipe so I very much hope that you too will get the chance to make it.

Toffee Apple Cake

Juliet writes that this recipe was designed to use of the glut of apples that the autumn brings. In the book Juliet talks on how to make the apple puree using a ‘Scandinavian Steamer’, I used a pressure cooker, the old fashioned saucepan type, which I find economical and easy to use.

The original recipe is very wholesome however I have reduced the quantities of butter and sugar slightly and used Demerara sugar for it’s depth of flavour.


    • For the crumble topping;
      Toffee Apple Cake recipe

      Toffee Apple Cake

50g wholemeal flour

40g cold butter cut into cubes

80g Demerara sugar

    • For the batter base

125g wholemeal flour

2 teaspoons of baking powder

80g of cold butter cut into cubes

40g Demerara sugar

1 large organic egg

3 tablespoons of organic milk

    • For the apple layer

350g apple puree

1 teaspoon of ground cinnamon.


Place all the crumble topping ingredients into a food processor.

Blitz until you get a crumble mixture (looking like big bread crumbs).

Put the topping into a bowl and set aside.

Then from the batter mix ingredients add; flour, baking powder, butter and sugar in the food processor until well combined.

The add the egg and the milk and mix until a thick batter is achieved.

Grease a 9 in cake tin with butter (if you have one with a removable bottom this will make removing the cooked cake much easier).

Spread the batter mixture in the tin evenly.

Then mix the apple puree and cinnamon.

Spoon over the batter mix in the tin.

Then scatter the crumble mix over the top.

Place in a pre-heated oven at temperature 160C/325F/gas mark 3 and cook for 60-70 minutes. Check half way through the cooking and turn if necessary.

Once cooked place the cake still inside the tin on a wire rack to cool for at least 15 mins.

Then remove, serve warm with yoghurt or cream and enjoy.

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