Beautiful Toffee Apple Cake Recipe | Cupcake Jemma

by birtanpublished on September 10, 2020

Hello and welcome to the crumbs enduringly big kitchen where today I'm gonna be sort of big taking one of our cupcake flavors you know what I mean so this is a flavor that we do in the shop around this time of year it's toffee apple and it's so delicious and yummy

And I thought I would make it into a big cake so you can use it for celebrations and fun things so the first thing I'm going to do is make a really delicious kind of toffee apple sauce it's really simple I've got a saucepan on the hob

Here and into that I'm going to put 150 grams of dark soft brown sugar that's the really kind of sticky molasses ëwhat stuff and 75 grams of unsalted butter and then I need to put my Apple in there now this is a gigantic Bramley cooking

Apple if you can't get hold of a one of these guys you can use three small sharp apples and kind of weighs about the same it's kind of looks a bit like a head but it's huge so I'm going to peel this and chop it really finely

and then once all your Apple is in there you want to put that into a medium heat and just get that going on a boil and you want to cook it down stirring all the time for about 10 minutes until it's

Really dark so once it gets to a bit more of a syrupy consistency then you want to put in 140 milliliters of double cream give it a stir and then keep it simmering for

Another 5 minutes to thicken welcome back so my applesauce my toffee apple sauce is cooled down it's in a bowl here I'm gonna use that later and for now I'm gonna get on with making

What is a cinnamon crumb now this is gonna be used on the top we use it on loads of our cupcakes it is such a delicious addition to any cake it is not only does it taste amazing it looks really fun it's really simple I'm gonna

Start by putting my plain flour into a bowl I've got 120 grams of that and I also have 60 grams of melted butter I've also got 60 grams of light soft brown sugar 50 grams of Demerara sugar and a quarter of a teaspoon of cinnamon I'm

Going to put all that in as well and then I'm going to start by using a wooden spoon just to mix all that up once it's all starting to come together in big clumps you can get your hands in

There and start rubbing it together to form little bread crumb size bits so once you've been rubbing it together for a little while it should start to come together in little tidy nuggets and this is perfect and now I'm just going

To put this onto a baking sheet lined with paper and bake it for about ten minutes at 170 right now it's time to make the sponge and this sponge is so delicious and it goes perfectly with the Apple toffee which we made earlier it is

A syrup sponge and I've made this as a cupcake before and I'll put a link to that in the description box below but it's basically all happens either in a saucepan or in a bowl so you don't need a mixer or anything like that so low key

But it does involve quite a lot of sugar and golden syrup so sorry teeth so you're gonna start by melting some ingredients together so I've got 300 grams of unsalted butter I've also got 300 grams of dark soft brown sugar and

I've also got 600 milliliters of golden syrup now that is a lot of golden syrup and golden syrup I've talked a bit about this before it is a very British ingredient we can get this really really easily over here some of you might

Struggle to find it but you can find it usually online and an alternative would be I would say dark corn syrup or something like that even honey to a push but that's gonna really change the flavor of this and golden syrup has such

A unique flavor it's really kind of caramely and kind of intense and it's my preferred syrup it's nice and thick so I have 600 grams of that and once all your golden syrup is in the pan you want to turn it on to a low heat

And just melt it completely right now that's all melted together and all the sugars dissolved so I'll just turn that off and I'm gonna leave it to cool and now I have a big bowl here in front of me I've got three large free-range eggs

And I'm gonna whisk them together with 400 milliliters of milk and once that's all really well combined you then want to get your cooled ish mixture you don't know you have to wait until it's completely cool but it wants to be like

Cool to the touch and pull that all in to the milk and then straight away using a whisk just stir that all together and then when that's all completely mixed together you then want to add 600 grams of self-raising flour which is already

Sifted and whisk it until all the lumps have gone as you can see it is quite a liquidy batter which is great because it means we can just pour it straight in the tins but you want to make sure that your tins aren't loose bottom ones

Otherwise it can sometimes just ooze out at the bottom but I've got 4 9 inch tin tears it's gonna be a 9 inch cake and I've greased them already you can line the bottoms if you want I find it doesn't make much difference to be

Honest so here we go get pouring when all of your butter is evenly distributed you want to bake these at 170 degrees C for between 20 and 24 minutes you want to check them with a

Toothpick or a skewer when it comes out clean in the middle they are ready to roll now it's time for all the fun stuff which includes the decorating now I have

In my bowl a double batch of my buttercream and I've just added about a teaspoon of cinnamon to that to make it cinnamon buttercream so I'm going to use that so check that recipe out if you haven't seen it already it is a corker

So to start with I'm going to use a little bit of that just to stick my first layer of sponge down make sure it doesn't slide about and then down with my first layer and I've trimmed where I leveled all the layers of cake I haven't

Trimmed them though because this is going to be a naked cake and I'm going to fill this cake with a mixture of my buttercream and obviously the delicious toffee apple sauce we made earlier so he goes

as I filled all my layers with yummy buttercream and applesauce and now I'm gonna finish it off but I'm not gonna do

A crumb coat and chill it and then do a neat layer because this is basically gonna be a naked cake which is essentially just doing a crumb coat and not chilling it I'm just being happy with the results

Because it looks really really nice when you don't trim the edges off your cake you can get away with it because I do quite a lot of cakes where I trim the edges make a cake certainly work for that so you have to keep the edges on

For this otherwise it really gets very crummy so just cover it in a layer of icing as if you were doing a crumb coat and once you have done your layer of buttercream with a knife layer on the

Top you can then leave that to one side just clear the decks a little bit and then we're gonna get on with decorating it I'm back with all my bits and bobs that I want to decorate this cake with and one of the most important bits is

The autumn leaves now these are really really simple to make I've just got some sugar paste which I've colored just using gel colors or color pastes in really nice autumnal greens and oranges and reds I'm just going to roll these

Out and I've got this tiny little Holly leaf cutter and I'm going to use that I also have a lovely piping bag full of delicious salted caramel this is one of my oldest recipes so if you haven't seen

It by now please go and check it out I'll put the link up there somewhere even down there so this is just a regular caramel and if you find that you've made it a little bit stiff just work it in the microwave for a few

Seconds just to get it to a runny consistency because I'm gonna use this for a drip around the edge and once you've got a lovely layer of drippy caramel on top you can then just

Decorate it however you like now I'm gonna obviously be using my cinnamon crumb which has come out of the oven looking and delightful and clustered and obviously my little leaves and I've got these amazing little toffee apples these

Are made with tiny apples I've forgotten why they're called Nikki where they could tiddly palms so we made toffee apples using totally palms and they're really cute you could even make them out of crab apples obviously you wouldn't

Wanna eat them but they'd be super cute and so I'm just gonna get on with decorating and that is the finished cake and it

Looks spectacularly autumnal and if you do make this this is definitely one you want to take a picture of and please please please let me see it by hashtagging cupcake Jenna and if I like it

Enough I'll put it on my own Instagram feed on mega fan Monday don't forget about that that's super fun so I hope you enjoyed this recipe don't forget to subscribe to my channel if you haven't already and click on the notification

Bell so you don't miss any of my uploads I hope you're gonna enjoy this cake as much as I am see you next week young

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