Skill required: Confident Beginner
3 cups (420g) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups (300ml) vegetable oil
2 cups (400g) granulated sugar
3 large eggs
2 large Granny Smith apples—peeled, cored and cut into 1cm (1/2-inch) dice
Toffee crust:
1/2 cup (1 stick/113g) unsalted butter
1/4 cup (60ml) heavy cream
1 cup (175g) light brown sugar, packed
1 teaspoon pure vanilla extract
1. Cake: Preheat the oven to 165ºC/325ºF.
2. Butter and flour a 9-inch springform tube pan.
3. In a medium bowl, sift the flour, salt and baking soda and whisk together.
4. In a large bowl, whisk the oil with the granulated sugar.
5. Whisk in the eggs one at a time.
6. Add the dry ingredients and whisk until smooth.
7. Fold in the diced apples with a rubber spatula.
8. Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool slightly.
9. Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring.
10.Remove the toffee glaze from the heat and stir in the vanilla.
11.Place the warm cake (still in its pan) on a rimmed baking sheet.
12.Pour the hot glaze over the cake and let it seep into the cake, poking lightly with a toothpick.
13.Let the cake cool completely, about 2 hours.
14.Invert the cake onto a plate, and invert again onto another plate, right side up.
Yield: 8 servings
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