Now this cake has been on my mind for a little while and I was just waiting for the right event to come up. The event is for staff who work for the company Autism Family Support (AFSO) which I work at as well.
AFSO runs youth group sessions for children with Autism and my boss has decided to do a freaky Friday session for staff instead and I thought this would be a good place to take this cake.
I don’t think I have actually ever had a toffee apple because I am fussy on apples and only like pink lady apples but to me they are very much an autumn snack.
A lot of fairs are around at the moment and they sell toffee apples by the bucket load and the fair always says autumn is on the way to me.
This cake is layered up with a toffee apple flavoured buttercream and toffee sauce in the middle because you cant have enough toffee flavour.
This recipe actually uses a different buttercream recipe than anyone that is featured already on this blog and it was one I came across on Instagram and I recommend it massively and it is a recipe from a lady named Lauren but I found it through a different lady named Avalon. I have included it in my recipe below but the original can be found here.
Now I did think about adding some chopped up apple to the middle but decided against because I wasn’t sure if everyone liked apple but if you love apple then you defiantly can add these to the middle.
I made my toffee sauce for the apples using the BBC recipe but if you have your own recipe perfected then you certainly can use that or even use premade toffee sauce.
I did use different apples than suggested in the recipe because I think granny smiths are a bit sour and wanted a sweeter apple.
Toffee Apple Cake
Ingredients
- 175 g Light Brown Sugar
- 4 Eggs
- 175 g Self-Raising Flour
- 175 g Unsalted Butter
- 2 tbsp Toffee Sauce
- 1 tsp Baking Powder
- 1 tbsp Vanilla Extract
Buttercream
- 200 g Egg Whites Pasteurized
- 900 g Icing Sugar
- 1.36 kg Unsalted Butter
- 2 tbsp Vanilla Extract
Instructions
- Start by making the cakes. Heat oven to 180C/160C fan/gas 4. Line 2 x 18cm springform cake tins with baking parchment.
- Put the sugar and butter in a large mixing bowl and whisk with electric beaters until pale and fluffy.
- Then add the vanilla extract and one egg then mixture until incorporated. Then add the other eggs slowly until all combined.
- Add the flour and baking powder into the wet mixture then mix until combined. Add a tbsp of toffee sauce and combine.
- Divide the mixture between the tins and bake for 25 mins or until a skewer inserted into the middle comes out clean.
Buttercream
- Measure egg whites and powdered sugar into a bowl.
- Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy. Then add the vanilla extract.
- Set mixer to medium, gradually add butter making sure all combined before adding next piece.
- Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy. To help remove larger air bubbles that may have formed, I reduce it to a low setting and let it mix for approx 2 minutes.
Assembly of Cake
- Take the cooled sponges out of their tins and put one of them on a cake stand. Top the first sponge with buttercream in the middle and on the edges.
- Then pour some of the toffee sauce into the middle of the buttercream then add the second sponge of cake.
- Then decorate with the rest of the icing by piping it in lots of regular little mounds all over the top using a large round nozzle.
- Then add the apples to the top of the cake and serve.
