A decadent apple toffee cake, a cake for the holiday season. Moist crumb soaked with brandy, apple filling, and a white chocolate icing, what could you want more?
Toffee Cake with Apples
This apple toffee cake is amazing!!! I loved every single bite of it.
Soft, moist crumb soaked with a sugar-lemon-brandy mixture, fruity and tangy apple filling, velvety white chocolate-cream cheese icing, and then the caramelized apples on top… I am telling you I was in heaven and I was not alone up there.
If you want to treat your dear ones with a really special cake this Christmas, this apple toffee cake should be it.
The cinnamon, ginger, and sultanas in the cake make it really Christmasy, the icing will make you think of snow and Santa Claus and if you bring this to a Christmas lunch, you will not need to bring any other present, I think. This cake is a present in itself.
As sorry as I am, I have to admit that I am not the creator of this glorious toffee cake recipe. I found it in the October issue of the Good Food magazine (I think I mentioned before how much I love Good Food) and it was love at first sight, I knew I have to make this as soon as possible and I did.
Notes on the toffee cake
It was the first time I made the cake and I think one should not dare too much when baking, better to stick to the recipe if you don’t want any unpleasant surprises. Especially when the recipe is not exactly a beginner’s recipe.
That is the reason why I did not change the recipe the way I would have with a simpler cake or a savory dish.
The only things I changed concerned the caramelized apples and the sort of flour used.
- I was supposed to cut the apples into spheres using a melon baller, unfortunately, I do not have one and couldn’t find one on such short notice, so I just caramelized the tiniest apples I found in my cellar.
- They were lovely but still a bit too large, so the apple – caramel ratio was not ideal, the apples had a bit too much apple and bite and not enough caramel.
- Using the spheres will lead to a better result, I am sure, so I will buy a melon baller the first chance I get, if it is only to be able to make this cake properly the next time.
Replacing self-raising flour:
- I used all-purpose flour and baking powder instead of self-raising flour, which is not common in Germany.
- I suggest you use my variation as well unless you live in the UK. I have researched and found out that self-raising flour in the UK is different from self-raising flour in the US.
- So better go the safe way and use what I did, it worked perfectly.
So if you like a bit of a challenge in the kitchen and want to really delight everybody around you with what I would call “a perfect Christmas cake” do try this apple toffee cake, you will not regret it.
More apple cakes?
- 250 g/ 9 oz apples, weighed after peeling and coring
- 200 g/ 7 oz/ 1 2/3 cup all-purpose flour (See note 1)
- 3 teaspoons baking powder
- 175 g/ 6 oz/ 1 cup dark brown soft sugar
- 2 large eggs
- 150 ml/ 5 oz/ 2/3 cup vegetable oil + extra for greasing
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon bicarbonate of soda
- 25 g/ 1 oz/ ¼ cup rolled oats
- 50 g/ 2 oz/ 1/3 cup ground almonds
- 100 g/ 4 oz/ ½ cup sultanas
- zest 1 organic lemon
- Filling and decoration:
- juice of 1 lemon
- 4 apples, not too large
- 2 tablespoons unsalted butter
- 50 g/ 2 oz/ ¼ cup dark brown soft sugar
- 1 tablespoon golden syrup
- ¼ teaspoon cinnamon
- 75 g/ 2 ½ oz/ 1/3 cup+ 1 tablespoon dark brown soft sugar
- juice of 1 lemon
- 1 tablespoon brandy or water
- 100 g/ 4 oz white chocolate
- 50 g/ 2 oz/ ¼ cup unsalted butter
- 280 g/ 10 oz/ 1 ¼ cup cream cheese
- 1 vanilla pod, the seeds
- 170 g/ 6 oz/ 2/3 cup Greek yogurt
- 1 vanilla pod, the seeds
- 170 g Greek yogurt
- Toffee apples:
- apple spheres cut before
- 100 g/ 4 oz/ ½ cup granulated sugar
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line 2 springform tins, 18 cm/ 7-inches with baking paper and brush the paper lightly with oil.
- Grate the apples and set aside. Sift together the flour and the baking powder and set aside. (No need to sift if you are using UK self-raising flour).
- Whisk the sugar and the eggs until glossy and pale. Slowly pour in the oil keeping the motor running. Add the grated apples, then fold in the flour mixture, cinnamon, ginger, bicarbonate of soda, oats, almonds, sultanas and lemon zest. Weigh the mixture and divide it evenly between the two springform tins.
- Bake for about 30 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Place the lemon juice into a large bowl and fill halfway with cold water. Peel the apples. If you want to make the tiny spheres for the decoration, use the melon baller to cut out 8 spheres. Place them in the lemon water and chop the rest of the apples into cubes of about the same size as the spheres. Place them in the lemon water as well.
- In a medium saucepan combine the butter, brown sugar, golden syrup, cinnamon, and 200 ml/ scant 1 cup water and bring to a boil. Take the chopped apples out of the water, but leave the spheres (8 of them) for the decoration there until you are ready to use them, it will stop them from discoloring.
- Place the rest of the apples into the pan, bring again to a boil, and cook for about 5 to 10 minutes until the apples are soft but still holding their shape, and a thick syrup starts to form. The cooking time depends on the sort of apple you use, so keep checking, you don't want them to become mushy. Allow to cool completely and chill until needed.
- Stir together the dark brown sugar, lemon juice, and 1 tablespoon of brandy or water. Take the cooked cakes out of the oven, prick holes with a skewer and drizzle the syrup over. Leave the cakes to cool completely in the tin.
- Make the icing while the cakes cool. Set a small heatproof bowl over a pan of simmering water (don't allow the water to boil). Chop the white chocolate finely, and place it in the bowl together with the butter. Let them melt and become glossy while keeping an eye on them all the time. It is very important that the water does not begin to boil.
- Pour the chocolate mixture into a bowl, add the cream cheese and whisk until smooth. Split the vanilla bean lengthways, scrape out the seeds and add them to this mixture (See note 2). Fold in the Greek yogurt. When the mixture is cool, chill until needed.
Assemble the cake:
- Remove the cakes from the tins. Place one cake on the cake stand. Place the chocolate- cream cheese filling in a large piping bag. Pipe half of the white chocolate on top using a very large round nozzle. Scatter the cooked apples on top, along with a drizzle of their syrup. Place in the fridge to firm up for 15 minutes.
- Add the second cake on top, pipe the rest of the chocolate mixture on the cake and place the cake in the fridge until ready to serve. It will keep for 2 days in this phase.
Toffee apples (optional):
- Brush a baking tray with some oil. Dry the reserved apple spheres very thoroughly using kitchen paper. Insert a long wooden skewer into each one.
- Place the sugar in a small saucepan and let the sugar melt while stirring often. Keep cooking until it has become golden caramel. Remove from heat. You can keep reheating it very carefully if it starts to harden before you are finished with the apples.
- Hold an apple ball by the skewer and dip it into the hot caramel, twisting around to coat it all over.
- Slowly lift it out of the liquid and pause shortly before placing it on the tray. This will allow a long drip of caramel to set hard and create a spike. Repeat with the rest of the apple spheres.
- When the apples are set and cool enough to handle (it will not take long), remove the skewers. Place the apples on top of the cake with the spike pointing upwards.
- I used all-purpose flour and baking powder instead of self-raising flour, which is not common in Germany. I suggest you use my variation as well unless you live in the UK. I have researched and found out that self-raising flour in the UK is different than self-raising flour in the US. So better go the safe way and use what I did, it worked perfectly.
- Do not discard the empty vanilla bean, chop it and place it in a jar filled with sugar, mix well, and leave it to infuse the sugar. You can use it then for cakes and desserts. You can even blend the two ingredients together in a strong blender and obtain a powdered vanilla sugar.
Nutrition Information:Yield: 16 Serving Size: 1 piece
Amount Per Serving: Calories: 429Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 53mgSodium: 217mgCarbohydrates: 52gFiber: 3gSugar: 36gProtein: 6g
Nutrition information isn’t always accurate.