With Bonfire Night just around the corner, I couldn’t wait to get my baking hat on and finally try out an idea I’ve had – a toffee apple cake. And the result was a delicious baked treat that combined sweet, tangy apples with a moist, light toffee flavoured sponge! Then add in the most amazing buttercream and some pecans (because they just make everything better!), and you’ve got yourself a yummy cake perfect for Bonfire Night..
This flavour combination also works perfectly in a classic crumble too, and you can find my recipe for a Toffee Apple Crumble here.
- 175g unsalted butter, softened
- 50g light muscovado sugar
- 200g Carnation caramel
- 175g plain flour
- 3 large eggs
- 1 tsp of baking powder
- 1 tsp of vanilla extract
- 1 bramley apple, peeled – half chopped into 2cm cubes and half thinly sliced
- 60g pecans – half finely chopped and half roughly broken
For the frosting:
- 100g icing sugar
- 50g unsalted butter, softened
- 4 tbsp Carnation caramel
- Grease and line two 20cm spring-form pans, and preheat the oven to 180C or gas mark 4.
- Using an electric hand mixer/whisk beat the caramel, sugar and butter together until smooth.
- Add the eggs, flour, baking powder and vanilla, then beat again until smooth. Fold in the chopped apples and finely chopped pecans, mixing with a spoon until they are all evenly distributed.
- Split the cake mix equally between the two prepared tins. Scatter most of the broken pecans over the top of one of the tins. Then place the sliced apples in a circle around the other tin, with the remaining broken pecans in the middle.
- Bake for 35-40 minutes until golden, and a knife inserted into the middle of the cake comes out clean. Allow them to cool for 10 minutes in their tins, then transfer to a cooling rack and leave to cool completely.
- For the filling, cream the icing sugar and butter together using an electric whisk, then beat in 2 tbsp of caramel. Spread the frosting onto the bottom layer (the one with just the pecans on top), then top with the other layer of cake.
- Mix the remaining caramel with 2-3 tsp of warm water until runny, then drizzle over the cake. Finally, slice it up and enjoy!