This moist apple cake packed with fragrant spices is filled with whipped mascarpone frosting and topped with toffee sauce.
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Toffee apple cake with whipped mascarpone frosting

This moist toffee apple cake with whipped mascarpone frosting is packed with fragrant spices and perfect for fall.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Layer cake
Servings: 3 x20cm/8in layers
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • For the cake
  • Makes 3x20cm | 8in cakes
  • 3 medium apples peeled and cubed
  • 1 tbsp dark brown sugar
  • Juice of half a lemon
  • –––––––
  • 350 g | 12.3oz plain all purpose flour
  • 330 g | 11.6oz dark brown sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp mixed spice
  • 1/4 tsp ground cardamom
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • ––––––––
  • 3 large eggs
  • 200 g | 7oz cold unsalted butter cubed
  • 200 ml | 7oz quark cheese
  • <br>
  • Mascarpone frosting
  • 450 g | 1lb mascarpone cheese
  • 300 g | 10oz icing powdered sugar
  • 2-3 tbsp of the toffee sauce
  • <br>
  • To decorate optional
  • 1 apple sliced into thin disks seeds removed
  • 2 tbsp sugar
  • ground cinnamon to dust
  • <br>
  • Toffee Sauce
  • 300 ml | 10fl oz double cream
  • 85 g | 3oz unsalted butter cubed
  • 100 g | 3.5oz light brown sugar
  • 1/2 tsp vanilla extract
  • ½-1 tsp sea salt flakes

Instructions

  • Make the toffee sauce. Put the cream, butter and sugar in a small pot and heat until the butter has melted. Let it come to the boil then simmer until the sauce turns a golden colour. Stir in the salt, to taste. Let the toffee sauce cool before using – store any extra in the fridge.
  • Preheat the oven to 180C (350F). Grease and line three cake tins, dust with flour and shake any excess.
  • Peel and cube the apples into dice-sized pieces. Put in a bowl with the sugar and lemon juice and toss together. Set aside.
  • Add all the dry ingredients to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Make sure there are no hidden lumps of brown sugar!
  • Add the cubed butter and mix for a couple of minutes until the mixture resembles coarse sand.
  • Add the eggs, one by one, mixing well after each addition.
  • Drain the apples and reserve their juices.
  • Mix the quark cheese with the apple juices and add to the batter while mixing on medium-low speed. Stop and scrape the bottom and sides of the mixing bowl. Continue mixing for a couple of minutes until you have a smooth and thick batter.
  • Fold the chopped apples into the batter and divide between the prepared cake tins. Smooth the batter with a palette knife.
  • Bake for around 30 minutes, or until a skewer inserted in the centre comes out clean. If the cakes are browning too quickly, cover with some foil after 20 minutes. Leave the cakes in the tins for 10 minutes before turning out onto a wire rack. Let the cakes cool completely before frosting.
  • Beat the mascarpone, icing sugar and toffee sauce in a stand mixer until the frosting is smooth and forms firm peaks.
  • Brush some of the toffee sauce on the cake layers and then fill with a generous amount of the frosting. Sandwich together and then cover the entire cake with frosting.
  • Preheat the grill (broiler). Place the apple slices on a tray lined with baking paper and sprinkle with the sugar. Grill until the sugar caramelises and apple slices have softened - 3-5 minutes. Keep a watchful eye on them as they can burn easily. Cool before using.
  • Drizzle the cake with toffee sauce (reheat if it has set) and then decorate with the apple slices. Sprinkle with cinnamon and serve.

Notes

I made a smaller cake in a 18cm (7in) tin which I then sliced in half. This took 45-50 minutes to bake and I had enough batter leftover to make six large muffins (these needed 20-25 minutes).