As I made a Spiced Chocolate Cake last week it triggered the call for a Spiced Apple Cake, it is that time of year after all – Halloween and Bonfire Night! After a bit of encouraging on Twitter to create an Apple Cake here is my answer… Toffee Apple Cake.
This is a cake that looks impressive and seems as if it should be tricky to make. But fear not, this Toffee Apple Cake is easy to bake and uses the simplest of
ingredients. I’ve added an extra twist by covering it in Maple Syrup Buttercream and topping it with home-made Caramel Sauce. The best thing is you don’t need fresh apples, this Toffee Apple Cake keeps things simple by using shop bought apple sauce. It couldn’t be easier so lets get cracking…
Toffee Apple Cake
Ingredients
For the cake:
200g softened butter
200g self raising flour
200g golden caster sugar
3 large eggs
100g apple sauce
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
For the filling and icing:
100g softened butter
200g sifted icing sugar
1 1/2 tablespoons maple syrup
1 tablespoon milk
1 teaspoon cinnamon
2 tablespoons apple sauce
For the caramel sauce:
85g caster sugar
85g double cream
20ml water
Method
Grease and line 2 x 18cm cake tins and preheat the oven to 160c fan.
Cream together the butter and sugar until light and fluffy.
Beat each egg into the mixture one at a time.
Next fold in the flour, cinnamon and baking powder.
Finally fold in the apple sauce and vanilla extract.
Divide the mixture evenly between the two tins and bake for 25-30 minutes.
When cooked a skewer should come out of the cake clean.
Take out of the oven and leave in the tins to cool for 10 minutes.
Then remove from tins, place on a wire rack and allow to completely cool.
Whilst the cakes are cooling you can make the filling.
Cream together the icing sugar, butter, maple syrup, cinnamon and milk until you have a smooth and creamy buttercream. If it too stiff to spread add a tiny bit more milk and cream it back together.
Cover the top of one cake with a layer of the buttercream and then spoon on the apple sauce.
Then sandwich the other sponge on top. Use the rest of the buttercream to 
cover the top and sides of the cake.
Making caramel sauce:
Finally you need to make the caramel sauce to pour over the top of the cake.
In a heavy based saucepan place the sugar and water.
Heat gently and stir carefully until all the sugar is dissolved into the water. Try 
to keep the sides of the pan clean, no sugar water splashes.
Once the sugar is dissolved turn up the heat and bring to a boil. Do NOT stir the sugar at this point.
Lower the heat a little so you have a gentle boil and just wait, be patient.
The sugar will go through a few stages – clear, cloudy, crusty, clear again and then it will start to colour.
Just watch the sugar bubble don’t be tempted to stir it.
This is where you choose how dark and rich you like your caramel. The darker it is the more flavoursome it will be when finished.
Once you are happy with the colour remove the pan from the heat and swirl the caramel so the colour is evenly spread. Then add the double cream and stir it together.
It may spit at this point so be careful as the sugar will burn your skin.
Once it is all combined return to a low heat for a couple of minutes to thicken.
Then remove from the heat and allow to cool to room temperature before pouring over your cake.
You should have a lovely glossy smooth caramel sauce that slowly drips down the side of your Toffee Apple Cake when you pour it over.
Now grab your self a knife and cut a slice of your newly created Toffee Apple Cake. Serves 8-10 so great to share at this time of year!
Notes
For more spice consider adding a teaspoon of ground nutmeg to the cake mixture.
If you don’t have maple syrup it can be left out, just add a teaspoon of vanilla extract to the buttercream instead.
Walnuts could be used to decorate the top if you don’t want to make or don’t have time to make the caramel sauce.
Add some sea salt to the caramel to make salted caramel sauce.