Sticky toffee sauce makes this apple currant cake even better!
Tiny chunks of apple baked into the batter makes this cake moist and delicious.
- 3/4 cup butter, at room temperature
- 1 cup granulated sugar
- 2 Ontario eggs
- 1 cup plain yogurt
- 2 tsp vanilla
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp each baking powder and baking soda
- 1/4 tsp salt
- 3 cups peeled and coarsely chopped Ontario apples
- 1/3 cup each packed brown sugar and dried currants
- 1/4 cup large flake oats
- 2 tbsp cornstarch
- 3/4 cup cold water
- 2 tbsp butter
- 1/2 cup packed brown sugar
- 1/4 cup Ontario apple juice or whiskey
1 In large bowl, using electric mixer, beat together butter and sugar until fluffy. Beat in eggs, one at a time. Stir in yogurt and vanilla until smooth.
2 In medium bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Using electric mixer, beat flour mixture into butter mixture. Stir in 2 cups of the chopped apples. Set aside.
3 Filling Combine remaining 1 cup chopped apples, brown sugar, currants and oats. Spread half of the batter in greased 10-inch springform pan; add half of the filling. Repeat layers.
4 Bake in 350°F oven for 50 to 60 minutes or until golden and toothpick inserted in centre comes out clean. Cool on wire rack before removing sides of springform pan.
5 Sauce In small bowl, whisk together cornstarch and water together until smooth. In small saucepan over medium-high heat, melt butter. Add cornstarch mixture to saucepan along with brown sugar and apple juice; whisking well. Bring to boil. Reduce heat and cook until slightly thickened, about 3 minutes, stirring constantly.
6 Drizzle sauce over individual cake slices. Sauce can be served warm or cold.
Tip: This cake freezes very well.
Cooking Time: About 7 minutes
Baking Time: 60 minutes
Makes: 1 cake (16 slices)