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Toffee apple drip cake (V)


Be the apple of your family's eye and inspire oohs and aahs on Bonfire night with this spectacular celebration cake - the perfect treat to share!



For the cake: 

  • 400g Co-op unsalted butter, softened, plus extra for greasing
  • 400g caster sugar
  • 6 Fairburn's Eggs from our Love Local range
  • 375g Co-op self raising flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 200g Co-op Bramley apple sauce
  • 1 tsp vanilla extract

For the caramel: 

  • 150g caster sugar
  • 150ml Co-op double cream

For the maple buttercream: 

  • 200g Co-op unsalted butter, softened
  • 400g icing sugar
  • 90ml maple syrup

For the candied walnuts: 

  • 50g caster sugar
  • 50g walnuts

To decorate: 

  • 3 Co-op toffee apples


  1. Preheat the oven to 180ºC/fan 160ºC/Gas 4. Grease 3 x 18cm cake tins and line with grease-proof paper.
  2. Beat the butter and sugar together until light and creamy. Add the eggs, one at a time, beating well between each addition. Carefully fold in the flour, baking powder and cinnamon. Fold in the apple sauce and vanilla, then divide the mixture evenly between the cake tins. Bake for 30-35 mins, or until a skewer comes out clean when you pierce the sponge. Take out of the oven and leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
  3. To make the caramel: put the caster sugar in a pan with 60ml water. Set over a gentle heat until the sugar has dissolved, then bring to a slow simmer. Cook until the sugar has turned a rich brown colour, then add the cream – carefully, as it will splutter. Stir quickly to combine and continue to cook for 2 mins, then leave to cool to room temperature.
  4. For the buttercream, beat the butter with half of the icing sugar until fully combined. Add the remaining sugar and beat to combine, then drizzle in the maple syrup. Continue to beat until smooth.
  5. Spread some of the maple buttercream across the top of one of the sponges, then sandwich with another sponge. Cover the top with more buttercream and then finish with the final sponge. Using a palette knife, spread the remaining buttercream over the top and sides of the cake until evenly covered.
  6. For the candied walnuts, put 50g caster sugar and 2 tbsp water in a pan. Heat gently until the sugar has dissolved, then bring to a gentle simmer.  When the sugar is a rich golden brown, add 50g walnuts and stir until coated. Transfer to a lined baking tray to cool.
  7. When you’re ready to decorate, drizzle the caramel over the top of the cake and allow it to drizzle down the sides. Arrange the toffee apples on top and scatter with candied walnuts to serve.