Toffee Apple Cake
This showstopper of a cake is perfect for serving up on any occasion. Layers of delicious apple sponge piled up with rich buttercream and toffee sauce is a combination you’ll never forget.
Serves 12
Ingredients
3 large eating apples, peeled and cut into chunks. Plus an extra apple to decorate with (see our ‘Good to Know’ instruction below)
160ml milk
6 medium free range eggs
300g self raising flour
½ tsp bicarbonate of soda
300g light brown sugar
1 tsp ground cinnamon
Buttercream
200g butter, softened
400g icing sugar, sifted
100g toffee sauce plus extra to sandwich between the layers
A little milk
Three 7” cake tins, lined
Method
Preheat the oven to 180C. Measure out the dry ingredients and cinnamon into a large bowl and lightly mix. Add the apple, oil, eggs, milk and eggs and gently fold together. Distribute evenly across the 3 lined cake tins and bake in the oven for 20-25 minutes until firm to the touch and a skewer comes out clean.
Once removed from the oven, leave the cakes to cool in the tin for 10 minutes and then remove to a wire rack to fully cool before decorating.
For the buttercream beat the sifted icing sugar and softened butter together. If needed, add some milk, tablespoon by tablespoon to loosen. Then add the toffee sauce and continue to beat until smooth. Distribute the buttercream on top of the three cakes, along with a good drizzle of extra toffee sauce on the bottom two layers only. Then assemble with the buttercream only topped cake on top and decorate with the apple slices.
Cooking Time
25 minutes
Prep Time
15 minutes
Good to know
If you want to decorate your cake with dehydrated apple slices, you’ll need to get ahead. Slice an apple very thinly across the middle, remove any pips and place separately on a metal baking tray in an oven temperature of around 60C or as low as your oven will allow. Leave for around 6 hours. We always make extra as a sweet treat for the family as they are very moreish!
