I recently helped make a friend make toffee apples (yes, they turned out well - toffee that was very crisp and pleasingly "snap-ful" - although not quite the scarlet red orb that had been desired) and this obviously made me think about a toffee apple cake.
I remembered that during GBBO17, Prue tried Kate's toffee apple cake and declared it the "best cake I've ever had". Now normally, I'd work out my own "ultimate" recipe, but given this intel, I broke with precedent and simply followed the recipe (once I found it online). Having said that, I did make one tweak, which was to replace the internal toffee apples with an apple compote care of Michel Roux.
The cakes turned out pretty well. It's very interesting technique based on a sticky toffee pudding. Very tasty but they did seem a little dry (based on the trimmings from levelling them). And sticky toffee pudding usually comes with lashing of toffee sauce (and cream!). The combination of these factors prompted me to use the compote.
This is the cake equivalent of a warm hug on an autumnal evening in
front of the fire, whilst leaves blow outside and drizzle patters
against the windows.
The cake is incredibly satisfying and rounded, if you get a bit of everything in one go - the icing, the cake and the apple compote. The spices are gentle and warming. The icing is good and light, I'd prefer a bit more of a toffee hit. Also you don't get hit round the face with apple, but you know it's there providing background depth and sweetness. Although the apple balls on top didn't quite turn out right, they added a great sharp contrast.
Next time to make it an even more cosy night in, I think I would:
- Try and get the toffee right for the decorative apple balls
- (At least) double the amount of apple rings
- Use a calvados and honey syrup on the cakes
