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5 from 5 votes

Toffee Apple Cake

This toffee apple cake has a brown sugar sponge, cinnamon and brown sugar-coated apple chunks, cinnamon buttercream, homemade caramel drip and homemade toffee apples.
Servings: 16 servings
Author: Sarah Mark

Ingredients

For the Toffee Apples

  • 6 Small Apples
  • 200 g Light Brown Sugar
  • 50 ml Water
  • 1 tsp White Wine Vinegar
  • 50 g Golden Syurp

For the Cake

  • 300 g Cooking Apples
  • 50 g Light Brown Sugar
  • 2 tsp Cinnamon
  • 425 g Light Brown Sugar
  • 425 g Unsalted Butter or Stork
  • 425 g Self-Raising Flour
  • 8 Large Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder

For the Caramel Drip

  • 200 g White Granulated Sugar
  • 90 g Unsalted Butter
  • 100 ml Double Cream

For the Buttercream

  • 750 g Icing Sugar
  • 375 g Unsalted Butter
  • 1 tsp Cinnamon

Instructions

To Make the Toffee Apples

  • Pourboiling water over the apples to get any wax coating of them.
  • Drythe apples and insert a skewer.
  • Line a large baking tray with parchment paper and leave to one side.
  • Addthe sugar and water to a saucepan and heat until the sugar dissolves.
  • Add in the vinegar and syrup and heat until the mixture reaches 150C.
  • Onceyou have hit 150C remove from heat and dip the apples in. Please be careful thetoffee will be super super hot.
  • When you remove the apple from the toffee let any excess drip off before putting iton your pre prepared tray.
  • Leave to one side too cool and set.

To Make the Cake

  • Preheat the oven to 170C (150CFan). Line three 8 ”cake tins with greaseproof paper and leave to oneside.
  • Peel and cut your apples into 1cm squares and place in a bowl.
  • To the bowl add the sugar and cinnamon.
  • Mix until the apples are coated in the sugar and cinnamon and leave to one side.
  • In a separate bowl whisk together the sugar and butter until light andfluffy. 
  • Add in the flour, eggs, vanilla extract, baking powder. Whisk until allcombined. Fold through your apples until they are distributed evenly.
  • Pour the mixture into the individual cake tins and bake in the oven for 35-40minutes. You will know they are ready when they are springy to touch.
  • Ileave them to cool in the cake tin for 15-20 minutes and then remove and putthem on a wire rack to cool fully. 

To Make the Caramel Drip

  • Place the sugar in a medium saucepan over a medium heat and stir continually. The sugar will begin to clump together but just keep stirring it will melt and become an amber coloured liquid.
  • Reduce the heat and add the butter (please be carefully it will bubble and spit when you do). You will need to keep mixing the butter mixture until it is completelymelted and incorporated.
  • Add the double cream while whisking.
  • Let the caramel cool it will thicken as it cools.
  • Once it is cool place in a piping bag with a small round nozzle or snip the tip ofthe bag off. Leave to one side.

To Make the Buttercream

  • Addthe sugar, butter and cinnamon to a bowl and mix until it is fullyincorporated. If it is quite thick you can add 1tsp of milk at a time mixing inbetween until it reaches the desired consistency.
  • Once your buttercream is the perfect consistency add it to a piping bag with a large round nozzle and leave to one side.

To Put the Cake Together

  • Place your first cake on your serving plate and pipe the buttercream on top. Smooth using a spatula, don’t worry is any of the buttercream splodges out the side. Drizzle over your caramel. Repeat until your cake is stacked. 
  • Pipe the buttercream onto the top of the cake, again don’t worry if it goes over the edges.
  • Using your cake smoother smooth around the sides of the cake. Don’t worry if you can see the cake through the buttercream, this is just the crumb coat. We will cover the cake soon. 
  • If there are any gaps, pipe buttercream into the gaps and then smooth again using your cake smoother. 
  • Once there are no gaps in your cake pop it into the fridge until the buttercream has hardened. 
  • Once the buttercream has hardened, pipe the remaining buttercream around the sides of the cake.
  • Using your smoother, smooth around the sides, if there are any gaps fill these with the buttercream and continue to smooth around the sides until the cake is smooth. You will most likely take some of the buttercream off the cake if you do pop this back into your bowl and we will use this for the swirls on top of the cake.
  • Using a angled palette knife to smooth any buttercream into the top of the cake so you have nice sharp edges. 
  • Using your caramel go around the edge of the cake and encourage it to drip. I do this by holding the piping bag or squeeze bottle ever so slightly away from the cake. If you have any leftover caramel pour it onto the top of the cake and smooth. 
  • Pop the cake into the fridge for half an hour to allow the caramel to set. If you don’t your buttercream will just slide off. 
  • Put your leftover buttercream into a piping bag and pipe swirls onto the top of the cake.
  • Decorate with your toffee apples.