Toffee Apple Hazelnut Cake for Bonfire Night or Other Autumnal Occasions
The leaves are turning, the mornings are misty and the season of mellow fruitfulness has definitely arrived. There are apples aplenty here in the New Forest and apple cake is an autumnal essential bake. For Bonfire Night last year, I reckon I created my best ever. It’s a toffee apple hazelnut cake and is just perfect for this time of year.
The Food Journal: Seasonal Treats
My toffee apple hazelnut cake featured in the Seasonal Treats edition of The Food Journal last year. It contains a whole host of recipes from fellow food bloggers all pertaining to a specific season. So if you fancy such delights as Valentines cookies, Easter morning carrot cake bars, green goblin soup or cinnamon spiced snowmen, follow The Food Journal link where you’ll be able to download a PDF of the entire publication.
October 2018 Update
The link is no longer valid, but you can still download the PDF if you do an internet search for the title – The Food Journal: Seasonal Treats.
Toffee Apple Hazelnut Cake
I’ve made many an apple cake in my time and they are all good. My almond apple cider cake and my Dorset apple cake with chocolate caramel were exceptionally good (she says modestly), but I reckon this toffee apple hazelnut cake tops them all. It’s a light fruity sponge made with wholemeal flour and seasonal hazelnuts and apples. As if this wasn’t good enough, a key ingredient is a homemade smoky salted caramel sauce.
The tart apple combines with the sweet salty caramel to create a taste sensation. The smoky salted toffee sauce is divine and can be greedily eaten with a spoon just as it is, or drizzled over ice cream. The cake is also excellent served warm as a dessert with a jug of the toffee sauce on the side.
With its toffee apple flavour and smoky notes, my toffee apple hazelnut cake is perfect for Bonfire Night or any other autumnal occasion where cake or a filling dessert is needed.
Toffee Apple Hazelnut Cake – The Recipe
- 100 g golden caster sugar
- 1 tbsp golden syrup
- 75 unsalted butter
- 1 tsp smoked sea salt (or just use sea salt)
- 125 ml double cream
- 180 g unsalted butter (at room temperature)
- 100 g light muscovado sugar
- 100 g golden caster sugar
- 3 large eggs (duck eggs are particularly good)
- 175 g golden wholemeal flour (or half wholemeal flour and half white flour)
- 1 rounded tsp baking powder
- ¼ tsp bicarbonate of soda
- 100 g hazelnuts – 75g freshly ground and 25g roasted and roughly chopped
- 2 cooking apples - peeled, cored and diced to roughly 1 cm sq
- 100 g buttermilk, sour milk or kefir (you can make your own sour milk by adding 1 tsp vinegar to milk and leaving for a few minutes).
- 1 Cox’s Orange Pippin or other tart dessert apple – peeled - cored but not peeled, then finely sliced
Pour the sugar into a medium to large saucepan and place over a medium heat.
Add the golden syrup and leave for a few minutes until the sugar has melted and turned a light brown colour.
- Remove from the heat and stir in the butter. Be careful as it might spit.
Return the mixture to the heat and simmer for a minute.
- Add the cream and salt, stir and allow to cook for a further minute. Take off the heat and allow to cool.
- Cream the butter and sugars together until light and fluffy.
- Beat in the eggs one by one, adding a little of the flour in between each one if the mixture curdles.
- Sieve in the flour, baking powder and bicarbonate of soda. Add the ground hazelnuts and stir until just mixed.
- Stir in the apple pieces followed by the buttermilk until everything is just mixed.
Spoon into a 23cm round silicon cake mould or lined baking tin.
- Arrange the apple slices over the top, then drizzle with 4 tbsp of the toffee sauce.
- Bake at 180℃ for 40 minutes or until the cake is well risen and firm to the touch and an inserted skewer comes out more or less clean.
Leave to cool in the mould or tin, then transfer onto a serving plate.
- Drizzle with 3-4 tbsp of the toffee sauce, then scatter the roasted hazelnuts over the top.
Can also be served warm for dessert with the rest of the toffee sauce if desired.
Other Bonfire Night recipes you might like
- Burnt apple and bourbon ice cream via Kavey Eats
- Chocolate, crunchie and marshmallow cake via Mummy Mishaps
- Gingered pear almond honey cakes via Tin and Thyme
- Hot mulled scrumpy cider via The Hedge Combers
- Moroccan vegetable soup via Beach Hut Cook
- Mulled blackberry wine via The Veg Space
- Parkin cupcakes with toffee buttercream & popping candy via The Baking Explorer
- Pea shoots, pea & leek soup via Chez Maximka
- Squash, chilli & chard feta pasties via Tin and Thyme
- Toffee apple popcorn via Thinly Spread
- Veggie haggis & tattie pasties via Tinned Tomatoes
Keep in Touch
If you make this toffee apple hazelnut cake, I’d love to hear about it in the comments below or via social media. A photo is always good too. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.