The theme this third week of Tessa Kiros' recipes at I Heart Cooking Club is "From the Orchard." More precisely, this is what was on the IHCC site for the week: "Possibilities abound...apples, pears, cherries, and plums...to oranges, lemons, limes, and kumquats...to pomegranates, crabapples, passionfruit, persimmons, or even guavas..."
I paged through the books and landed on a recipe for Apple Cake with Toffee Topping from Tessa Kiros' book Falling Cloudberries on page 269. Apples and Toffee...oh yeah, that was the one for sure.
Since we are numbered only two here now, I made a third of the recipe which fit nicely into two little 4" round springform pans. Okay, I made a third of the cake batter, etc., but when it came to the topping, I made half the recipe...I figured you would be onto me so I might as well confess it now. We happen to love toffee, maybe a little too much. The little cakes baked for 35 minutes and tested done.
I was feeling really good about my little cakes until I hopped on the home site, saw that Michelle had done this recipe as well AND did it so much better than I did...she poked holes in her cake so the toffee topping would ooze down into the cake (why do I never think of these things) and she added some nuts on the top which look just lovely. Anyway, go see her cake, and if you want the recipe, she has it posted on her site ever so nicely. Great job, Michelle.
This cake was so delicious as is, but you can bet next time, I'm poking holes and tossing nuts on the top, too. The other recipes made this week are here, give a click and enjoy!