Gluten free toffee apple crumble cake
My gluten free toffee apple crumble cake recipe is easy to make and perfect for Halloween or Bonfire Night!
Calories 504kcal
Ingredients
For the cake
- 350 g apples I use Bramley cooking apples - this is the weight once peeled and chopped
- 350 g butter softened (or dairy free alternative)
- 350 g light brown sugar
- 7 eggs
- 350 g gluten free self raising flour
- 1/4 tsp xanthan gum
- 1 tsp baking powder ensure it is gluten free
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For the toffee sauce
- 75 g dark brown sugar
- 85 g butter or dairy free alternative
- 95 ml double cream you can use a thick dairy free cream
- 1 tsp vanilla extract
For the buttercream
- 200 g butter softened (dairy free alternative such as Stork Hard Baking Block is an option - you might need more icing sugar if so)
- 320 g icing sugar
- 80 g toffee sauce homemade ideally using recipe in this post
- 1 tsp cinnamon
For the crumble
- 50 g butter chilled and cubed (dairy free alternative if necessary)
- 100 g gluten free plain flour
- 35 g light brown sugar
- 1 tsp cinnamon
Instructions
To make your toffee sauce
- Melt your butter in a saucepan on a low heat.
- Once melted add your sugar and double cream and allow to bubble until it reaches 107C. I found this took about 7 minutes
- Remove from heat and add your vanilla extract - stir it in. Pour into a heat proof bowl to cool down fully.
- You will use this for your buttercream and to drizzle on top later.
To make your cake
- Preheat your oven to 160C Fan / 180C. Prepare a rectangular baking tin - mine is approx 32cm x 21.5cm. I grease the tin and then use baking paper - the baking paper should go over the edges so you can lift out the cake once it's cooled.
- Peel and chop your apples into about 1cm cubes and coat in a little brown sugar whilst you make the rest of the batter. I always find this gets quite a bit of moisture off the apples, which is a good thing!
- Cream together your butter and light brown sugar. Do this until fully combined and fluffy.
- Add the rest of your ingredients - your eggs, gluten free self raising flour, xanthan gum, baking powder, cinnamon and nutmeg. Mix until fully combined.
- Fold in your apple cubes to the cake mix and then spoon the mixture into your preprepared baking tin.
- Bake for about 50 minutes until cooked through and golden.
- Leave the cake to cool in the tin.
For the buttercream
- Place your softened butter into a stand mixer and mix on a medium speed for about 5 minutes until the butter has gone a lot more pale in colour.
- Add your icing sugar gradually. I add it in 2 stages and beat for about 3 minutes between each addition. Start your mixer slowly to save your kitchen from a real icing sugar mess, but then increase the speed to medium / high for each of your 3 minutes. Also add in your cinnamon at this point.
- Add your cooled toffee sauce, and mix for a minute or two to fully combine.
For the crumble
- Rub together your chilled cubed butter and gluten free plain flour, until an almost bread crumb consistency is formed.
- Stir in your light brown sugar and cinnamon.
- Pour onto some baking paper on a baking tray and allow to bake for abou 10 minutes at 160C Fan / 180C until more golden in colour. Allow to cool.
Putting it all together
- Remove the cooled cake from the tin and onto a surface to ice it.
- Spoon on your toffee buttercream and spread it all over the cake evenly.
- Use a spoon or a piping bag to drizzle some toffee sauce all over the top.
- Sprinkle over your crumble.
- Cut the cake into squares and enjoy!
Nutrition
Serving: 1g | Calories: 504kcal | Carbohydrates: 56g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 474mg | Fiber: 1g | Sugar: 39g