9 Mar 2013

Salted Caramel Toffee Apple Cake

This cake is my brother's all time favourite cake.  I have been instructed to make this for him for all of his birthdays forever.  Let me warn you now (as if I need to), this is not a healthy option.  Caramelised apples layered in sponge, sandwiched with buttery, salted caramel and whipped cream. 

serves 8 -10
For the cake
  • 3–4 medium eating apples, such as Cox’s or Russets
  • 125g dark soft brown sugar
  • 175g self-raising flour
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 175g golden caster sugar
  • 175g unsalted butter, cut into small pieces and softened
  • 3 eggs
For the filling
  • 75g best quality unsalted butter
  • 50 g soft light brown sugar
  • 50 g caster Sugar
  • 50g golden syrup
  • 125ml double cream
  • half to one-and-a-half teaspoons rock salt
  • 300ml of whipped cream
1.  Preheat the oven to 180 C.
2.  Grease and line two sandwich tins with baking paper.
3.  Core and quarter the apples. Slice each quarter into 4 or 5 thin slices.
4.  Place brown sugar in a bowl, add the apple slices and toss until well covered. Starting from the outside and working inwards, arrange the apples over the base of each prepared tin.
5.  Sift the flour, baking powder and salt into a large mixing bowl and mix thoroughly.
6.  Add the caster sugar, butter and eggs. Using either a wooden spoon or a hand-held electric whisk, beat together for a couple of minutes until the mixture is light, creamy and well blended.
7.  Divide the mixture equally between the tins and spread evenly with the back of the spoon.
8.  Bake for about 25 minutes.
9.  Whilst baking make the salted caramel. Melt the butter, sugars and syrup and butter in a small heavy based pan and let simmer for 3 minutes, swirling every now and again.
10.  Add cream and half a teaspoon of rock salt and swirl again, give a stir with a wooden spoon before letting it cook for another minute on the stove, then pour into a jug for serving.
11.  Leave the sponges to cool before carefully turning out and placing on a wire rack.
12.  Mix about half of the cooled caramel into the portion of whipped cream.
13.  Remove the parchment to reveal the rich brown caramelised apples.  When completely cold, spread a layer of about 2/3 of the caramel cream and then drizzle more caramel on top of the cream.
14. Sandwich the sponges together, then spread the remaining caramel cream on top of the sponge and drizzle more caramel on top of the cream.
You will not need a big slice of this cake, believe me.  However, it is perfect as a celebration cake, or just lovely for a party.  It's so tasty, it will always be a winner.  Yum yum yum!



  1. wow it looks so tasty!! what a wrong time to open this, I'm starving :/
    Great recipe! I gotta give it a try next time when I have guests :)


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