Toffee Apple Layer Cakes

The life of a cake maniac can often be a wearying one, with endless thoughts of sweet treats and delicious delectations constantly racing through my mind. Not an hour goes by that I am not thinking about what to bake next and everywhere I go is viewed as a new opportunity for inspiration. For that reason a trip to a cookware shop is fraught with peril, as the temptation to let my fanaticism run away with my wallet can often prove to great to resist. From simple cake tins, to gadgets and curios, to dainty plates and dishes I am like a child in a sweet shop, fighting an increasingly futile battle against the dark forces of enticement.

After one such occasion I found myself returning with (among other things) a selection of small springform cake tins and set about coming up with various recipes to christen them with. Some were successful, some not so much, but all were worth the effort. These little cakes certainly fell into the successful pile, before inevitably falling into my mouth, so I simply had to share the recipe with you all. They look and taste spectacular and work equally as well both warm with ice cream for pudding, or cold with afternoon tea. You just need to get stuck in, so what are you waiting for?

Prep time: 20 Mins
Baking time: 30 Mins
50g Unsalted Butter (Melted)
50g Light Muscovado Sugar
1 Large Egg
1/2tsp Vanilla Extract
60g Plain Flour
A pinch of Baking Powder
4 Dessert Apples

For the toffee glaze
1.5tbsp Golden Syrup
1/2tbsp Icing Sugar

So let us begin. Preheat the oven to 180C/350F/Gas 4, grease 4 mini springform cake tins and line each with a small disc of baking paper. Whisk together the melted butter and sugar, then add the egg along with the vanilla extract and keep whisking until combined. Sift in the flour and baking powder, then fold through until you are left with a smooth batter.

Peel, core and quarter the apples, then slice thinly. Add the sliced apples to the cake mixture and gently coat. I use my hands for this. Carefully layer the apples into each prepared tin, making sure each tin is evenly filled. You can make a pretty pattern if you have the patience, but I just tend to pile them in!

Place the tins in the centre of the oven and bake for around 30 minutes, until golden brown and just darkening at the edges. When you are happy the cakes are baked remove them from the oven, leave in the tins for 15 minutes, then carefully run a flat bladed knife around the edge of each, before turning out onto a wire rack to cool. Oh and don't forget to remove the paper disc from the base!

For the glaze all you need to do is mix together the syrup and icing sugar. I use a little cappuccino whisk for this. Brush or drizzle the glaze over each cake prior to serving and you are finished. Well done you!