Toffee Apple Cider Drizzle Cake

The perfect cake for any Toffee Apple super fan! This triple layer Toffee Apple drizzle cake will be sure to get jaws dropping!

Method

• Start by preheating your oven to 160C fan, grease and line 3 x 22cm/8” cake tins.
• Peel and chop the apples into 3cm chunks, sprinkle with some of the soft brown sugar and set to one side.
• Cream the butter and sugar together until light and fluffy
• Add the eggs one at a time, mixing in-between each.
• Add the flour, baking powder, apple chunks then fold to combine. Mix in the cider.
• Divide between the three tins and bake for around 1hr 10 mins or until a skewer comes out clean.
• Leave in the tins to cool for at least 20 minutes then transfer to a cooling rack.


• To make the buttercream beat the butter until very soft then gradually add the icing sugar. Once the icing sugar and butter is combined mix in the cider.
• To stack the cake, once completely cool, stick the bottom later to a cake board or plate with a little of the icing. Ice with a layer of the toffee apple icing and a couple of tablespoons of caramel sauce. Add the next layer of cake and repeat. Ice the whole cake in a thin layer of buttercream, this is easiest if done while using a cake turntable. Pop the cake in the fridge for 20 minutes to firm up.
• Use the remaining buttercream to ice the outside of the cake. Top with the remaining caramel sauce, pushing a little over the edges to create a caramel drip.
• Top with toffee apples (optional), serve and enjoy with a Brother’s Toffee Apple Cider!

Enjoy!

Recipe courtesy of www.emilys-kitchen.com