Toffee Apple and Pecan Cake

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..

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This flavour combination also works perfectly in a classic crumble too, and you can find my recipe for a Toffee Apple Crumble here.

Ingredients:

  • 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

Method:

  1. Grease and line two 20cm spring-form pans, and preheat the oven to 180C or gas mark 4.
  2. Using an electric hand mixer/whisk beat the caramel, sugar and butter together until smooth.
  3. 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.
  4. 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.

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  1. 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.
  2. 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.
  3. Mix the remaining caramel with 2-3 tsp of warm water until runny, then drizzle over the cake. Finally, slice it up and enjoy!
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