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–+ servings

Toffee Apple Cake!

A two-layer toffee apple cake with apple cinnamon sponges, toffee buttercream frosting, and a delicious toffee themed topping!
4.75 from 4 votes
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Category: Cake
Type: Cake
Keyword: Apple, Toffee
Prep Time: 10 minutes
Total Time: 50 minutes
Servings: 15 Slices
Author: Jane's Patisserie

Ingredients

Cake

  • 500 g cooking apples (peeled & chopped weight)
  • 300 g unsalted butter
  • 300 g light brown sugar (+ 50g)
  • 300 g self raising flour
  • 6 medium eggs
  • 1 tsp ground cinnamon

Buttercream

  • 200 g unsalted butter
  • 500 g icing sugar
  • 100 ml toffee sauce

Toffee Apples/Decoration

  • Toffee popcorn
  • Sprinkles
  • Toffee sauce
Grams - Ounces

Instructions

For the Cake

  • 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 until 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.

For the Frosting

  • 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 until its smooth and a lovely frosting has been formed! 

For the Decoration

  • Get your first cake, and pipe on half of the buttercream frosting. 
  • Add on the second cake, and pipe on more frosting. 
  • Top the cake with extra toffee sauce, some toffee popcorn and sprinkle over some cute sprinkles!

Notes

  • I used bramley apples (baking/cooking apples) as they're the best to use - regular eating apples will be too soft. 
  • You can use my butterscotch sauce for the frosting, or buy toffee sauce from the supermarket. 
  • This cake will last for 3 days in a cake box at room temperature. 
  • Buy enough apples for about 700g worth, so once you have removed the core and peel you'll have about 500g worth of apple.