Toffee apple crunch cake
Shared by Maureen · 30 October 2026
The story behind the recipe
After my mother passed away I moved into her house to care for my dad. Sadly 9 months later my dad passed away too but we decided to stay in the house as it was my family home and we loved the cottage in the countryside. There were apple trees and on autumn there was a glut of amazing eating apples. I created this recipe for my daughter for Halloween as she loved toffee apples. It’s become a favourite of friends and family. And I used the recipe during covid to raise funds for Drink Tea for MND by sharing the recipe online with everyone I knew.
- Maureen
Ingredients
For the cake: 200g of Self Raising Flour 200g of white or golden caster sugar 2 large eggs 1 tsp of vanilla extract 200ml of light olive or vegetable oil 1/2 tsp salt 1 tsp cinnamon Pinch of ground cloves 200g grated sweet and flavoursome eating apples For the topping: 60g of pecan or walnut halves 2 eating apples cored and sliced. Lemon juice for coating apple slices 75 of brown sugar.
Method
Preheat oven to 170 degrees Celsius (fan). Grease & line an 8 inch round cake tin. Peel and grate your apples for the cake and set aside. They will go brown but this does not matter. Core the other apples and cut into slices (leaving on the peel) and squeeze half a lemon on them to coat and set aside for later. Whisk your eggs oil, sugar and vanilla extract until well incorporated then add the grated apple and mix briefly. Fold in your flour, salt and spices carefully making sure not to over mix but also making sure there is no dry flour pockets in the batter. Pour the batter into your prepared tin and arrange the apple slices on top in a nice pattern. Sprinkle the walnut/pecan slices on top of the cake. Finally sprinkle on the brown sugar. Place in oven and bake for 40 minutes or until a skewer inserted comes out clean. Remove and let cool in the tin. Remove from the tin and slice. Serve with whipped cream. It will stay fresh for 3 to four days wrapped in cling film/foil