Sultanas, chocolate and almonds make these toffee apples a delightful snack.
8 people made this
- 6 Granny Smith apples
- 6 wooden sticks (like those used for ice lollies)
- 4 (100g) packets original toffee, such as Walkers
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 100g sultanas
- 100g flaked almonds
- 175g plain chocolate, chopped
MethodPrep:10min ›Cook:15min ›Extra time:20min › Ready in:45min
- Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a baking tray covered with lightly greased aluminium foil.
- Combine toffee and water in a saucepan over low heat. Cook, stirring often, until toffee melts and is smooth. Stir in the vanilla. Dip each apple into the toffee and gently run apples around insides of saucepan to scrape off some of the toffee. Scrape excess toffee from the apple bottoms using the side of the saucepan.
- Spread the sultanas and almonds out on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminium foil and chill.
- Put the chocolate in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.
Reviews & ratingsAverage global rating:(8)
Reviews in English (6)
by M. Olivia Tejeda
These are SO delicious, but the first time I made them, most of the trail mix and caramel slid off the apple onto the wax paper. The second time, I dipped the apples in the caramel and let them set up in the fridge for about an hour. Once they were set, I rubbed a damp paper towel around the apples (to make them sticky again), and then rolled them in the trail mix. It was an extra step, but they held up perfectly! Also, I found them easier to eat if you slice them up. Not as much fun, but definitely easier!-31 Oct 2007
by Debra Martinez
The taste was good, the crunch of the train mix is a fun, dry alternative to the wet crunch of the apple. But eating it can be a challenge, not that eating carmel apples are ever easy.-11 Oct 2006
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- 680g/1½lbs eating apples, peeled, cored and chopped
- ½ orange, juice and zest only
- 100g/3½oz caster sugar
- freshly grated nutmeg, to taste
- 55g/2oz sultanas
- 6-8 sheets ready-made filo pastry
- 55g/2oz butter, melted and cooled, plus extra for greasing
- 2 tbsp dried breadcrumbs
Preheat the oven to 190C/375F/Gas 5.
Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well.
Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper.
Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet.
Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help.
Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot.
Sultana cake: take 2
For my first 'take 2', I selected one of my most obvious blunders: the sultana cake incident described above. My original intention in making this cake was to compare the result with my Oma's sultana cake recipe - a particular favourite of mine. When compared to the gluggy horror I produced, Oma's recipe was the clear winner. But what about if I did it properly?The two recipes are fairly similar, with only a few proportional differences in ingredients. Also, Oma's recipe uses both lemon and almond essence, whereas the Edmonds version specifies either one or the other. While the 'butter' was melting in with the sultanas, I beat up the eggs and sugar. This done, I tipped the contents of the sultana pot into the egg mixture, along with the almond essence. Then, the dry ingredients: crucially, I remembered to put in the baking powder. Once these were mixed through, it was time to get it into the oven.
Yum Oma's sultana cake. I made one last week first time in ages and yep it really is lovely eh.It somehow has a continental edge to it with the almond ess and does have plenty of fruit. Have to say I generally add more fruit to recipes anyway whatever it is.c
Just discovered your blog and it is exactly what I need to help me with my baking exploits. I have just popped my first attempt at Edmonds sultana cake in the oven, funnily enough I tasted the mixture and decided to add more almond essence, I never thought to add the others as well! Where is this famous Oma's recepie??
2t baking powder
2t almond essence
1t vanilla essence
1t lemon essence
Boil sultanas with a little water, then drain, but not too thoroughly.
Add butter to sultanas while warm.
Mix eggs and sugar in a mixer until thick add the sultana and butter mixture.
Add flour and baking powder, then stir though essences.
Bake 140 degrees for1 1/2 hours. It may cook more quickly, so keep an eye on it.
- 2 cups all-purpose flour
- ¼ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter, chilled
- 1 apple - peeled, cored and shredded
- ½ cup milk
- 2 tablespoons milk
- 2 tablespoons white sugar
- ½ teaspoon ground cinnamon
Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.
Gary Rhodes’ melted cheddar topping is a clever twist Photograph: Felicity Cloake/The Guardian
Apples have a natural affinity with dried fruit, like Duff’s sultanas, and sweet spice – she uses cinnamon, Rhodes nutmeg, and Burns-Booth goes all out with the mixed sort, while Berry bucks the trend with almond extract. As usual, I’m powerless to resist the peppery charms of nutmeg, finding the sweet perfume of cinnamon overpowering, but the taste test is divided – though most agree that they find the dried fruit to be gilding the lily.
Rhodes’ melted cheddar topping is a clever twist on the idea of serving cheese with fruit cake, but not everyone’s sold on the idea, and I reluctantly concede that perhaps it is something better served alongside the cake than baked into the batter. Alternatively, some thick ivory cream, or a dollop of tangy yoghurt would do very nicely – along with a nice cup of tea, naturally.
Miracle stay-moist muffin recipe
This magic stay-moist muffin recipe is a great master muffin mix because it’s made with pantry staples:
flour – wholewheat OR white
cinnamon (or other spice mix)
No buttermilk, no yoghurt, no sour cream.
I know there are muffin recipes out there that swear by them for moist muffins. But they aren’t required for this recipe. I promise you, these Apple Muffins are going to be super moist straight out of the oven – and they will stay moist for 4 to 5 days. No need to even warm them up!
Wondering what the vinegar is for?
Just a touch of vinegar gives baking soda a kick start, the same effect that buttermilk and yoghurt has when used in batters. Useful for muffins to give that dome a boost.
Mary Berry's very best apple dessert cake
Country classic: Mary Berry's apple cake
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I ’ve been doing this special and remarkably easy recipe for years. The apples can be windfalls or even shrivelled ones left in the fruit bowl. Serve warm with ice cream or crème fraîche as a dessert, or with coffee in the morning as one would a Danish pastry, again warm, dusted with icing sugar.
- 225g (8 oz) self-raising flour
- 1 level teaspoon baking powder
- 225g (8 oz) caster sugar
- 2 eggs
- ½ teaspoon almond extract
- 150g (5 oz) butter, melted
- 350g (12 oz) cooking apples, peeled and cored
- 25g (1 oz) flaked almonds
Preheat the oven to 160ºC/Fan 140ºC/Gas 3.
Lightly grease a deep 20cm (8in) loose-bottomed cake tin.
Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Mix well until blended, then beat for a minute.
Spread half this mixture into the prepared tin. Thickly slice the apples and lay on top of the mixture in the tin, piling mostly towards the centre. Using 2 dessertspoons, roughly spoon the remaining mixture over the apples.
This is an awkward thing to do, but just make sure that the mixture covers the centre well as it will spread out in the oven. Sprinkle with the flaked almonds.
Bake in the preheated oven for 1¼–1½ hours until golden and coming away from the sides of the tin.
The Caked Crusader
I really crave comforting, old fashioned baking at the moment – if you can imagine it on the kitchen table of a farmer’s wife in an Enid Blyton book then I want a slice of it!
Sandwiching this cake is a classic buttercream given a bit of punch by adding some cinnamon. I thought about using a different filling but it’s wrong to mess around with a cake like this – sometimes classic is the way to go.
So many people don’t like sultanas (or raisins, or currants) and I never understand why they have such a flavoursome fruity sweetness and I love their squidgy texture when baked. They are one of my dessert island ingredients – give me sultanas and I’m happy! We all have favourite ingredients that will tempt us to bake/buy/order a cake – so come on, share. what’s yours?
This cake sums up the power of simple pleasures to me – it’s heavenly to eat the crumbly sponge populated with juicy sultanas and a faint spark of cinnamon. Add to that the whipped, smooth buttercream and I’m in cake heaven.
This isn’t a traditional sponge – it’s more of a cross between a sponge and a rock bun therefore I recommend eating it on the day of baking as it the texture will get harder. Of course, because it’s crumbly and delicious it’s a total nightmare to try and photograph. I spent ages trying to get a nice clean slice. but I shouldn’t complain too much – it was fun eating the rejects!
For the sponge:
175g unsalted butter, at room temperature
175g caster sugar
225g self raising flour
2 teaspoons ground cinnamon
milk to mix
For the buttercream:
175g unsalted butter, at room temperature
300g icing sugar
1 teaspoon ground cinnamon
Preheat the oven to 180°C/fan oven 160°C/350°F/gas mark 4.
Line two 20cm round loose bottomed sandwich tins with baking paper.
Make the cake on the day you wish to serve it, otherwise it may get a bit hard (like rock buns do). Beat together the butter and sugar until the mix is pale, light and fluffy – don’t skimp on this stage as this is where the air gets into the sponge.
Gradually beat in the eggs, one at a time.
Fold in the flour and cinnamon.
Stir in enough milk to make the batter a dropping consistency – I needed 2 tablespoons.
Spoon into the prepared baking tins and level the surfaces.
Bake for 30-35 minutes, or until a skewer inserted into the cake comes out clean. Mine took just over 30 minutes.
Remove from the oven and leave to cool in the tins.
When cool enough to safely handle, de-tin and leave to cool completely on a wire rack.
Now make the buttercream: place all the ingredients in a bowl and whisk until light and fluffy.
Place the first layer on the serving plate and spread the buttercream over it.
Place the second layer on top and gently press down to ensure the layers have adhered to the buttercream.
Serve in generous slices with a cup of tea.
Bask in the glory of the wonderful thing you have created.
This cake looks truly comforting and perfect for the weekend - I love sultanas. I think my temptation ingredient would have to be caramel - I can never resist it!
ooh i love sultanas and enid blyton. This cake looks fab and perfect for a famous 5 midnight feast!
Well, you know my loathing of dried fruit in most forms but I expect this cake (like the oatmeal cookies) would fall in the 'exceptions' category.
Things I love? Lemon (yummm)(has to be tart)(tart as in tangy)(I'm not limiting this to lemon tarts) or cinnamon always call to me.
And I ALWAYS favour farmhouse baking.
Wowsers. that looks fab-u-lous! Cinnamon and Sultanas are two of my favourite things and the rise is superb. I will certainly be making this!
I know exactly what you mean about trying to get a good slice for a photo..I don't like sultanas. but love raisins. odd I know! Still looks great though and cinnamon buttercream sounds epic beyond belief!
Ooh, I'm with you - I love it when raisins and sultanas plump up when baked into a cake. One of my all time favourite recipes is your sultana buttermilk cake! I'm so tempted to go and make something with sultanas and cinnamon now!
Thank goodness you put the cinnamon in that buttercream. That way they can be avoided in one go -) But if we left that out then yum! I am loving sultana cake.
I was cruising your archives earlier looking for a recipe in which to use the pineapple I had listing out in the kitchen, couldn't find anything straight away so I just baked it with loads of brown sugar. Oh! I think the resulting fruit could be used in anything and make it perfect.
This cake sounds like a perfect treat for a Sunday afternoon with my tea! Yumm! I just found your blog and love all the treats you have here. I love the idea of unleashing the cakes! :) I am your newest follower. Have a great day!
Hmmm I love this idea! I love sultanas but my desert island ingredient would definitely have to be chocolate! Lovely cake :)
The sheer depth of each sponge is amazing, I would definitely want a slice. I've never put cinnamon into a buttercream so will have to give that a shot. I don't know if I could pick a favourite flavour. It's probably lemon at the moment. Citrus is a great pick me up in winter months.
Looks gorgeous and cinnamon and sultana is a wonderful combination.
I love anything almond, but for cakes I can't resist carrot cake. I love all the textures from the nuts and fruit and then all the sppices too - yum!
That looks amazing! The cinnamon buttercream sounds delicious with the dried fruit in the cake. I love anything lemon or citrusy!
I am loving the size of those cakes, huge! It looks delicious!
Yum can't wait to try this - cinnamon and sultanas - two of my favourite ingredients and you can't go wrong with buttercream icing!
A slice of this delish looking cake is definitely comfort food.
This looks fabulous and very Enid Blyton-esque. My favourite baking ingredient is apples - great in everything.
This is huge homely cake and a great cake to serve on a cold day.
honeslty this cake makes me REALLY hungry it is reallly tall and I love cakes with extra filling, it looks perfect and the combination of flavors sounds delicious
Love the flavours here and as usual lovely height on your bake :)
That looks so yummy. Cinnamon is my favourite ingredient ever in cake. and well. it's the best! xxx
love the stature of your bake. although i wouldn't snub a sultana in a cake, i'm that person who's not all that keen on them. my husband looks on with disdain when, being overly fussy, i periodically pick them out.
my desert/dessert island ingredient would have to be buttercream, i have a weakness for it, along with almond slivers and sugared rose petals!
I totally agree with sticking to classics! They are just so good. Lovely cake you have here. I'm a fan of the squidgy-ness of sultanas too. Yum!
My ultimate baking ingredients would probably be apples and spices (I couldn't bring myself to list just one - I like cinnamon and ginger, and cloves, and cardamom, and anise, and allspice. seriously, I love all of them).
So it probably comes as no surprise that I was planning on trying out your Apple and Cinnamon cupcakes recipe this weekend. I'm not too big on buttercream, but the addition of cinnamon made me pause and think: "Hmmm, this might just work". Then this recipe came up, and, granted it contained no apples, but it had one major advantage over the cupcakes: no need to pipe the buttercream. Yay!
About the baking process: the batter turned out incredibly thick, even after adding two spoonfuls of milk. The recipe said "dropping consistency" - well, I scooped up some batter with a spoon, gave it a hard shake, and the batter wouldn't drop. I turned the bowl upside down and the cake still wasn't going anywhere. I ended up adding way more milk - four spoons at least. I also had to bake it for about 40 minutes, but that was probably due to a slightly different size of the tin.
Now, what became of that incredibly thick batter was a very sweet, solid - if crumbly - and comforting cake. It came out just as I wished it would, and this abundance of sultanas was just exquisite.
Thanks for your comments - I think it helps other people if they hear different experiences. Everybody's ingredients, kitchens, indoor temperature etc are different so these differences arise - thanks for taking the time to share!
This recipe looks like it would be a fab afternoon treat :D I am one of those who doesn't like sultanas, but raisins in cooking are way tasty! Thank you for the idea of adding cinnamon to the buttercream!
The photos are gorgeous and droolworthy CC. I love that you stcuk with plain buttercream, you are so right on that score. Yum!
It was worth you spending all that time eating the cake, the photograph looks so very tempting. I love sultanas too, but then I love loads of things, so not sure I could pick just one must have ingredient. Cinnamon would be pretty high up the list too. Ahh, come to think of it - how about chocolate, doh!
Healthy Apple Muffins
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 13 mins
- Total Time: 28 minutes
- Yield: 12 muffins 1 x
- Category: Muffins
- Method: Baked
- Cuisine: American
Amazing, healthy apple muffins made with maple syrup and whole wheat flour! No one will guess that this simple cinnamon apple muffin recipe is good for you, too. Recipe yields 12 muffins.
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated apple
- 1 cup apple diced into ¼ ” cubes
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey*
- 2 eggs, preferably at room temperature
- ½ cup plain Greek yogurt (I used full-fat but any variety should do)
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
Recipe adapted from my healthy carrot muffins.
*If you are baking with honey: Honey tends to brown quickly, so to avoid overdone muffins, bake muffins at 325 degrees Fahrenheit until a toothpick inserted in the center comes out clean, about 23 to 25 minutes.
Make it vegan: Replace the eggs with flax eggs and replace the yogurt with vegan buttermilk—try mixing 1 ½ teaspoons vinegar with a scant ½ cup non-dairy milk. Let it rest for 5 minutes before adding it to the other liquid ingredients. (You could also try using more applesauce in place of the yogurt but I’m not sure it’s acidic enough to counteract the bitter taste of the baking soda.)
Make it dairy free: See “buttermilk” option above.
Make it egg free: Use flax eggs instead of regular eggs.
Make it gluten free: Bob’s Red Mill or King Arthur Flour make gluten-free all-purpose blends that work well.
If you love this recipe: You will also love my zucchini muffins, carrot muffins and banana muffins! Here are more apple recipes for you, too.