Toffee Apple Babka

There is nothing more comforting to me than the taste of cinnamon, apple and toffee together. The taste of being cuddled up in winter, munching on something delicious and I just can’t get enough!

This Babka is the type of cake you can enjoy at all points of the day; in the morning with a cup of tea for an indulgent breakfast, mid-afternoon as a sweet snack or even as an after dinner dessert (warm served with ice-cream!). I honestly love this recipe, it takes quite a bit of time but is easily achievable by any skill level of baker. As well as this, the ingredients can be found in a normal kitchen without the need to do an expensive shop before baking (I hate it when recipes ask for these type of ingredients SO much!).

The cinnamon perfectly complements the apple, with the bubbling sticky caramel adding that extra naughtiness which is just simply delicious!

As soon as you’ve had your first bite, you’ll know you’ve been hooked!

I hope you enjoy this recipe as I’ve put a lot of time trying to get it just perfect!

Lily x


150ml Milk
140g Unsalted Butter
125g Plain Flour
125g Bread Flour
1/2 tsp Salt
40g Caster Sugar
7g Fast Action Yeast
2 Eggs
(This part of the recipe, I borrowed from delicious magazine because if its not broke don’t fix it!)


90g Unsalted Butter
175g Dark Brown Soft Sugar
2 tsp cinnamon
1 Granny Smith Apple


  1. To start with, put the milk along with 40g of the butter into a saucepan and stir until the butter has melted.
  2. Using a stand mixer, add the dry ingredients (Plain Flour, Bread Flour, Salt, Sugar and Yeast) into the bowl and mix until they’re evenly distributed.
  3. Once the butter has melted, pour the milk/butter mixture into the centre of the dry ingredients along with 1 of the eggs and mix on a medium speed with a dough hook for 15 minutes until its a soft and smooth.
  4. After the 15 minutes are up, turn the speed of the mixer up to high and then add the remaining butter into the mixture a tablespoon at a time. Leave to mix for 5 minutes until you get this beautifully silky mixture that you just want to dive into!
  5. Leave the bowl with the dough inside at room temperature with clingfilm over the top until the mixture has doubled in size. This should be about 45 minutes but could take up to an hour depending on the yeast and temperature.
  6. Place the dough into the fridge to chill the dough for 30 minutes. This makes the dough stiffer and easier to roll out the dough so that you can spread the filling over easily.
  7. While this is in the fridge, put the butter required for the filling into a bowl and use a fork to mix in the cinnamon and dark brown sugar to form a paste. Chop up the granny smith apple until small cubes (about 1cm x 1cm) and then mix these into the sugar-butter mixture. Leave this in the fridge until its required. Don’t worry if the apple looks as though its leaking moisture! Mine did this too but you cannot tell once its all cooked in the dough!IMG_5946.JPG
  8. Dust your kitchen surface with some flour and roll out the dough into a 30cm x 60cm rectangle. Be careful not to let it stick as it is such a nightmare to peel off!
  9. Spread the filling all the way over the dough and then roll the dough up from the long edge into a swiss roll shape.img_5950.jpg
  10. Cut the dough lengthways up the middle of the swiss roll, leaving about 5cm at the top where its still connected.
  11. Twist the two ‘legs’ of the dough around each other and then place it into the tin from one end to the other and then back again. Don’t worry if this isn’t perfect! The dough legs are hard to control but you won’t be able to tell once its in the tin and baked! img_5951-e1505991826322.jpg
  12. Place clingfilm over the tin and leave in a warm place for 30 minutes until it lovely and risen. When it is fully proved you should be able to poke into the dough (not too hard!) and it should spring back most of the the way.  Preheat the oven to 160 degrees in a fan oven so that you’re ready to bake!
  13. Brush the top of the loaf with beaten eggs and bake for 40 minutes before another 50 minutes with a foil ‘hat’ on so that the top will not burn.
  14. Cool in the tin and then leave to cool fully on a wire rack.
  15. Enjoy !
  16.  IMG_5964

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