In 2006 I was given a book called Falling Cloudberries by Tessa Kiros, as a birthday gift for my then 1 year old son, quote “ To give Mummy some great ideas for delicious meals for you (and her) on your first birthday and for many more ” well, I have used this book extensively, so thanks Tessa, and I have over time used and adapted this cake recipe, you can use Apples or Pears which we have in abundance off the trees in Autumn.  

The Toffee topping is knee weakeningly delicious! 

Note for Food Waste - you can leave the peel on the fruit, it’s still delicious just a little chewy.  I use up fruit that is getting older and peel, I have chickens who appreciate these, but also better to peel the fruit and use, rather than throwing it away.  There are 5,117 Tonnes of apples thrown out per year in NZ totally $14,818,152  - so why the hell not make cake?!  

TIP Freeze the cake if it’s not getting eaten before it goes off, as surprisingly cake is also found a lot in the bin, Kiwis throw away 1,787 tonnes of cakes every year!

I made a double mixture as I had quite a few apples that needed to be used up.

This recipe is for 1 cake.

Apple or Pear Cake with Toffee Topping

You will need:
Clean hands
Chopping board + knife
Deep springform round cake tin, 24cm, greased/lined
Mixer/Whisk and bowl
Pot, for topping
Whisk, for topping
Wire rack
Wooden spoon + rubber spatula

Ingredients

Serving Size: 1 cake  

3 apples/pears, halve, peel and core the fruit and cut lengthwise into 6 slices (or a mix)

100g butter, softened

200g caster sugar – I used brown caster sugar

1 tsp vanilla extract

3 eggs

200g flour – I used white spelt but plain is fine

2 tsp baking powder

¼ cup milk

½ cup plain yoghurt – if using plain flour, omit this step

Topping

20g butter

115g sugar – caster sugar is best

½ cup pouring cream

Method

Preheat the oven to bake 180°C

Arrange your sliced fruit on the bottom of the prepared tin.

Cream the butter, sugar and vanilla till pale and fluffy. 

I add the eggs all in one go (I’m being lazy), but for best results add one at a time, beating well in between; regardless, beat the mixture well. 

Sift and fold in the flour and baking powder then add in the milk and yoghurt (if using), making sure it’s all folded in so it forms a nice batter. Scrape this all on top of the fruit in the tin.

Pop into the oven to bake for 35–40 minutes, checking after 25 minutes, as in my experience all ovens differ and I’ve burnt quite a number of cakes (still eaten though with lashings of icing and cream).

When a testing skewer comes out clean it is done, so rest on a wire rack then take off the springform sides.

Once the cake is cold, flip it carefully and take off the metal bottom to display your beautifully arranged apples or pears!

Toffee Topping

You have to watch this like a hawk and stir well: using a whisk helps, and if you think it’s getting ‘clumpy’ keep whisking fast and the clumps should melt in.

Put the butter and sugar into a small saucepan.

Cook over medium heat for 3–4 minutes until sugar melts and turns light caramel. 

Add cream, drop by drop initially, then in a steady stream, lower the heat a little and simmer for another minute.

Place cake on a plate to catch the drippings of toffee, and pour evenly over the cake.

Enjoy with pouring or whipped cream, yoghurt or creme fraiche.