Sticky Toffee Apple Bonfire Cake

It wasn't my aim for this cake to match the leaves on the drive, but I think it's a beautiful comparison. When I was baking all I could think about was the taste of toffee apples and the smell in the air after Bonfire Night (I hope you're thinking about it now too).

It's deceptively simple, and because of the way the toffee is baked in the oven it won't break your teeth either. You just get that beautifully sweet, rich taste with chewier bits around the edges. You heat up some sugar and water then pour the glistening toffee over greaseproof paper in a round tin. It sets quickly - by the time you've made up the cake mix and sliced the apples it'll be cool enough to use.

You can arrange the apple slices however you like, I went for something traditional but I was thinking about it afterwards, and you could probably make some nice images and patterns. The cake mix is thick and honey coloured, and fills the cake tin right to the top.

While the cake is in the oven the toffee melts, turning the apples the colour of autumn leaves and caramelising the top of the cake. I can't stop looking at the shine of the toffee on the apple slice below!

Luckily, this can be whipped up in no time, so there's still time to get on the table for the 5th

Toffee
200g Caster Sugar
3 Tbsp Water
2 Large Apples

Cake
225g Salted Butter
150g Light Brown Sugar
75g Caster Sugar
1/2 Tsp Vanilla Extract
4 Eggs
225g Self Raising Flour
1/2 Tsp bicarbonate of soda
60ml Milk

1. Grease your baking tin and line with greaseproof paper. Preheat the oven to 180C or Gas Mark 4
2. For the toffee, put the caster sugar and the water in a pan and heat on high, making sure NOT to stir at any point.
3. When the sugar has melted and is golden remove from the heat and pour into your prepared tin.
4. Slice your apples and arrange them on top of the toffee.
5. For the cake mix the butter and sugars until pale and fluffy, then add the eggs one at a time, followed by the vanilla extract.
6. Sift the flour and the bicarb in, and then fold the mixture together.
7. Add the milk.
8. Place the cake tin on a baking tray to catch any melted topping, then bake in the oven for 40-50 minutes or until a knife comes out clean.
9. Immediately flip out, watching out for any burning topping (I needed that advice and didn't get it. Sadface.) and leave to cool. Serve with extra thick cream for a little added indulgence.