This delicious Slow Cooker Toffee Apple Cake is made in just 3 hours and by turning it upside down once cooked, gives the cake its sticky toffee topping. Perfect served as a dessert or just with a cuppa.
Making a cake in a slow cooker is so easy to do. I love being able to cook a dessert while my oven is in use. A few weeks ago I was give some eating apples, and wanted to use some in a pudding one Sunday. I decided to make a Slow Cooker Toffee Apple Cake and it was so delicious that I am going to share the recipe with you.
Following the success of my Slow Cooker Blueberry, Lemon and Ginger Cake which had a lovely sticky fruity, almost jam like topping once it was turned out, I wanted to recreate that here by making this cake an upside down one. This meant that I needed to add a toffee sauce to the bottom of my slow cooker dish, then add the cake batter to enable the cake to have its gooey topping.
The cake took 3 hours to cook on high ,and it was so moist inside from the apples, and because I added a little stem ginger it had a lovely heat to not too.
This was such a gorgeous cake and it would work well served as a dessert alongside cream, ice cream or custard.
Equally, it is perfect served with friends alongside a cup of tea or coffee while having a catch up.
It really was very easy to make, and it could be adapted very easily. For example, if you do not like ginger then there is no need to add it. You could add dates or even sultanas instead, or just use the apples.
Here is the full recipe and I have also made a video of how to make this cake (excuse my shaky hands during it!) which you ca find below.
- 200g butter
- 200g caster sugar
- 4 eggs
- 2 tsp cinnamon
- 200g self rising flour
- 1 apple , grated
- 25g dried stem ginger
- ⅓ of a can of Dulce de leech caramel sauce
- ⅔ of a can of Dulce de leech caramel sauce
- 1 apple cut into bite sized chunks
- 25g dried stem ginger
- line a slow cooker with grease proof paper
- pour over ⅔ of a can of Dulce de leech caramel sauce ad top with 1 apple cut into bite sized chunks and 25g dried stem ginger
- In a food processor, if you have one, cream together the butter and sugar until soft and pale
- add the eggs and cinnamon and beat well for a few minutes until light and airy
- Fold in the flour
- Mix in the grated apple and ginger
- Pour the cake batter over the ingredients already in the slow cooker and smooth over
- Place the lid on, and cook on high for approx 3 hours
- Remove the cake carefully and turn upside down, so that the sticky toffee sauce becomes the top of the cake.
Bake of the week
Happy New Year to my fellow Bake of the Week bakers. I hope you have had a wonderful Christmas and new year break. Thank you to Helen for hosting over the holidays and for starting the new year with a Bake of the Week 2017 round up, allowing me a lovely and much needed break from blogging while the kids were off school.
I noticed that Helen did not realise that I had started a linky before Christmas, so I have included those bakes in my round up this time so no one feels left out. Thank you for everyone who linked up to that post and to Helen’s. You can see the delicious bakes below:
Such a cute and professional looking Snowman Cake by Helen
Prosecco and Strawberry Cupcakes – perfect for the new year celebrations or a summer get together
Raspberry Cheesecake With Raspberry And Mint Coulis made with fewer calories than usual by Louise, perfect for after the festive period!
Fruit Crumble with Panela Sugar – such yummy comfort food by Angela
Christmas Chocolate Shortbread looking so festive and tasty by Lucy
Mmmmm Chocolate Orange Rocky Road by Cat
I love the presentation of Kat’s Chestnut, Sage & Parmesan Palmiers ,so festive
Oh and my own Mincemeat Festive Wreath which could still be made now if you have any jars of mincemeat lurking in your cupboard (I do!)
Now to decide upon a bake of the week……..
Ok so after some deliberating I am going to choose Louise’s cheesecake – it looks so inviting and being less calories,and containing real fruit, it has to be healthy for a post festive dessert, right?
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The new linky opens every Thursday with a new Roundup, hosted by myself and Helen . The bakes linked up will be shared widely across Twitter, Pinterest, Stumble Upon, Facebook (when possible) & G+ . Also, all linked up bakes will have a link in the following week’s roundup and comments. If you can, please visit a couple of other entrants and let them know where you found them by leaving #BakeoftheWeek.
Furthermore, there is now a Bake of the Week Facebook group . Anyone with an interest in baking is invited to to join. We hope to build a real community of like-minded bakers from all areas. You don’t need to be a professional – Newbie questions are totally welcome. It is a safe place where no question is too basic or advanced. The link to add yourself is HERE
Please do link up your new #BakeoftheWeek here: