Prep 10 mins
Cook 45 mins
This recipe was copied from a radio show in the late 60's and has been a hit in our family since then. The toffee topping should be made with thick syrup (maple won't do), we normally use Lyall's (from the UK), the longer you boil the syrup, the better the flavour and consistency. It is great served hot or cold with custard, whipped cream or ice-cream.
- 2 cups self-raising flour
- 1 teaspoon baking powder
- 900 g tinned pie apples
- 1 cup sugar
- 1 cup milk
- 1 cup butter
- 2 ml salt
- 2 eggs
- 1 teaspoon cinnamon
- 1⁄2 cup raisins (optional)
- 4 tablespoons syrup
- 4 tablespoons butter
- Cream together the butter and sugar, add the egg, milk and dry ingredients.
- Butter or spray a pie dish and spread half the cake mixture in the dish.
- Layer the pie apple over the cake mix.
- Sprinkle with cinnamon and raisins and spread rest of cake mix over the top.
- Bake at 180 C for 45 minutes.
- In the mean time, boil together the syrup and butter until toffee coloured and thickened.
- Pour over hot pie, and serve hot or cold.
The 900gr of canned apples was an enormous amount, but still I used it. There was too much dough for a pie dish, so I put in a cake pan. It came out of the oven beautiful, nicely browned. But the problem is that the center was not cooked at all... Also, the syrup didn't work--maybe the syrup of the apples I used didn't have much sugar, but it just simply boiled to the point of spilling out of the pan, so I had to stop... I was so frustrated, because I love apples in syrup. Don't know what went wrong.
Didn't try it with the toffee, but the apple cake was scrumptious with vanilla ice-cream! ;)