Toffee Apple Loaf Cake!
An easy and delicious toffee apple loaf cake with a brown sugar apple sponge, toffee buttercream frosting, toffee popcorn and toffee sauce!
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Servings: 10 People
Ingredients
Cake
- 250 g unsalted butter
- 250 g dark brown sugar
- 250 g self raising flour
- 5 medium eggs
- 1 tsp vanilla
- 200 g cooking apples (peeled & chopped weight)
Buttercream
- 125 g unsalted butter (not stork)
- 250 g icing sugar
- 65 g toffee sauce
Decoration
- Toffee sauce
- Toffee popcorn
- Fudge sprinkles
Instructions
Cake
- Preheat your oven to 180ºc/160ºc fan, and line a 2lb loaf tin with parchment paper!
- Peel and chop your apple(s) - I used one large apple, but make sure to get an apple about 275g in size to get the correct chopped amount!
- I chop the apple into 1-2cm size pieces! As an optional extra, add 20g of dark sugar into the apple, and mix together for an extra caramel flavour.
- In a stand mixer, add your butter and the dark sugar and beat until smooth.
- Add in the flour, eggs and vanilla and beat again until lovely and smooth
- Mix the apple into the cake mixture with a spatula, and pour into the tin
- Bake the cake in the oven for 50-60+ minutes and then leave to cool fully in the tin
Buttercream
- Make sure your butter is at room temperature!
- Beat the butter on it's own for a few minutes to make it supple!
- Add in the icing sugar again and beat again until a smooth buttercream is made!
- Add in your toffee sauce, and beat again!
Decoration
- Pipe your buttercream onto your cake however you want - I used a 2d piping tip and piped from side to side to cover the top!
- Decorate with whatever you fancy - I used some toffee popcorn, and some fudge sprinkles!
Notes
- I used my trusty 2D closed star piping tip to decorate this, along with the 2lb loaf tin that I will always recommend - In general for a cake like this you can easily drizzle the toffee sauce on with a spoon, or the bottle if it's shop bought - but I do love these piping bags for the buttercream.
- This recipe will last for 3-4+ days at room temperature, or in the fridge on a boiling hot day
- This recipe will freeze for 3+ months easily
- Using eating apples may result in a bake that is too soft and mushy - it's best to use cooking apples or best results