A Two-Layer Toffee Apple Cake with Apple Cinnamon Sponges, Toffee Buttercream Frosting, and Mini Toffee Apples to decorate!
Preheat your oven to 180C/160C Fan, and line two 8" tins with parchment paper.
Peel and core the apples, and chop into 2cm size pieces.
Cover the apples with the 50g extra Light Brown Sugar and leave to the side for now.
Beat together the Unsalted Butter and Light Brown Sugar until light and fluffy.
Add in the Self Raising Flour, Eggs and Cinnamon and beat till smooth - it won't take long at all.
Fold through the apple, and separate between the two tins.
Bake the cakes in oven for 40-45 minutes, or until baked through. A skewer should come out clean, and the cake shouldn't be making a bubbling sound.
Leave the cakes to cool in the tins for 10 minutes or so, then move to a wire rack to cool fully.
Make sure your butter is at room temperature.
Beat the butter on its own for a couple of minutes to make sure its nice and smooth.
Add in the Icing Sugar 1/2 at a time, beating fully before adding in the rest.
Add in the Toffee Sauce and beat again till its smooth and a lovely frosting has been formed!
Get your first cake, and pipe on half of the buttercream frosting.
Add on the second cake, and pipe on more frosting.
Top the cakes with your mini Toffee Apples if you're using them, and sprinkle over some cute sprinkles!