An apple cake for fall

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An apple cake for fall:
Fall has finally arrived here in Seattle. And do you know what? I’m actually happy about it. As much as I love summer, I’ve been looking forward to the cool, crisp foggy mornings and refreshing air that autumn brings.
We had one last vestige of summer on Sunday, when the sun shone and we had to sleep with the bedroom window open. After celebrating with a summery meal of grilled steak, fingerling potatoes, corn on the cob, cucumber salad, and a few bottles of big, burly Walla Walla Syrah, we embraced the change of season with cozy, freshly-baked gingerbread and a Gravenstein apple cake with toffee topping.

Apple Cake with Toffee Topping

Adapted from Falling Cloudberries

Gravenstein apples make a nice base for this cake. Softening considerably while baking, they break apart to the point where the texture complements the soft cake and topping. Feel free to try different types of apples, though, and see which results you like best. The cake’s toffee topping reminded me of the Scandinavian Tosca Cake, though the topping is softer and doesn’t include almonds. Nor is it broiled at the end, like the Tosca Cake, although that could make for an interesting variation.
For the cake:

3 apples

7 Tablespoons unsalted butter, softened

1 cup sugar

1 teaspoon vanilla extract

3 eggs

1 2/3 cups all-purpose flour

2 teaspoons baking powder

1/4 cup milk
For the topping:

1 1/2 Tablespoons butter

1/2 cup sugar

1/2 cup heavy whipping cream
Preheat oven to 375 degrees. Prep a 9-inch springform pan by greasing and flouring it.
Peel and core the apples, cutting them each into 8 slices. Arrange them in the pan in a circle around the border, making sure to line the center of the pan, too.
To make the batter, cream the butter, sugar, and vanilla in an electric mixer until pale and creamy. Add eggs, one at a time, making sure to incorporate each egg before adding the next. Sift the flour and baking powder, then add to the batter, mixing until just incorporated, then add the milk and beat until the batter is soft and rich.
Pour the batter over the apples, gently spreading it evening throughout the pan. Bake for 35 to 40 minutes. The cake is done when a toothpick comes out clean.
To make the toffee topping, melt butter and sugar in a small pan over medium heat, keeping watch so it doesn’t burn. When the sugar has melted and has turned a light, golden color, carefully start to add the cream. You’ll want to start with a little at a time, stirring constantly, and then pour in the rest, decreasing the heat a little. Keep stirring until the topping is a smooth, consistent texture and has taken on a caramel color. Pour it over the top of the cake, with the springform sides loosened but still attached, and tilt the pan around if necessary to make sure the topping is evenly distributed.
Let cool, then remove from the pan and serve.
Serves 8-10.