Kate’s Sticky Toffee Apple Caramel Cake
When Prue, one of the judges of the Great British Bake Off, said in Season 8 that Kate’s sticky toffee apple caramel cake was the best cake she had ever eaten, I wanted to try it. And when the list of bakes in the reddit 52 week baking challenge included GBBO, I knew that this was it.
If you look at the recipe and you are an American baker, there are a few things you notice. First, weights are listed in grams. Between the 325 grams in the cake and 175 grams in buttercream, how much butter is that? It’s better that you not know.
But no problem. My kitchen scale toggles between ounces and grams. If you don’t currently use a kitchen scale, check out the FAQs below for info about my scale giveaway.
Here is the list of ingredients, with my interpretations and substitutions. I made an I-can’t-believe-I-did-that mistake of forgetting the salt when converting from self-rising flour. Doh!
125 grams medjool dates
5 tablespoons “cloudy apple juice” – apple cider
325 grams unsalted butter, softened
250 grams light muscovado sugar – I used dark, because that’s what my grocery store had
300 grams self-raising flour – bleached all purpose + 1 tablespoon baking powder
Don’t forget a 1/2 teaspoon salt!
1/4 teaspoon baking powder
2 teaspoon ground cinnamon
2 teaspoon ground mixed spice – 1/8 teaspoon (each) all-spice, cloves, ginger, nutmeg
60 grams dried apple
175 grams golden caster sugar – granulated sugar
175 grams double cream – heavy cream
175 grams unsalted butter
100 grams icing sugar = confectioners’ sugar
125 grams cream cheese
1 1/2 teaspoons vanilla
2 bramley apples – I have no idea what Bramley apples are
175 grams golden caster sugar
The cake uses the creaming method. With five eggs, the batter ended up very thick, and I added a tablespoon of whole milk to thin it out.
Next problem: I only have two 8″ cake pans. No problem. Use two pans and wait for one to cool enough to wash, dry, butter, line, and repeat. It would have worked in two 9″ cake pans.
My buttercream was a lot darker in color than the image in the link, and there was barely enough to frost the cake. Maybe thick frosting is an American thing?
I slightly burnt the caramel for the toffee apples, and, instead of doing them again, I just let kiddo decorate the cake with sprinkles.
Outcome: the cake was dense but moist and perfectly spiced. But this was not “the best cake I’ve ever eaten.” There were large holes – from my not chopping the dried apples enough? Too much baking soda? Too much gluten?
Five eggs seemed like a lot, and I wonder if UK and US eggs are the same size.
If I make Kate’s apple cake recipe again, I won’t omit the salt, and I’ll use cake flour. Or perhaps I’ll just make this sourdough discard apple cake instead.
FAQs about Kate’s Sticky Toffee Apple Caramel Cake
No, you don’t have to do anything, but you will get better/more consistent results if you weigh your ingredients, especially for baking. I’m offering to buy a basic kitchen scale for the first 10 U.S. readers to sign up for my newsletter (see below) and send me a comment that you would like to use a kitchen scale.
Absolutely. Just double wrap the apple cake tightly in plastic wrap, put it in a freezer bag, and squeeze out all of the air. To defrost, just let it slowly come to room temperature.
If you make Kate’s apple cake or have any questions about my experience making it, please leave a comment or send me a message.
Or send me a note about how glad you are that we don’t have to work with chocolate on super hot days or create a three-dimensional baking sculpture for a Tudor table. I, personally, will be forever grateful for the introduction to babka in Season 3.
Check out the uglyducklingbakery cake archives.
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Reddit 52 weeks of baking challenges:
Week 1: New Year new recipe – blueberry galette
Week 2: seasonal – Smitten Kitchen’s grapefruit pound cake
Week 3: Great British Bake Off – Kate’s sticky toffee apple caramel cake
Week 4: Australia – sausage rolls
Week 5: bite sized – cookies
Week 6: Chinese New Year – mushroom bao
Week 7: new tool – baguette baker
Week 8: chocolate – chocolate peanut butter bonbons
Week 9: timed bake – under 1 hour! chocolate chip scones
Week 10: allergy/diet restriction – macarons
Week 11: quick breads – kale and cheese quick bread
Week 12: signature bake – purple cow bread
Week 13: enriched breads (kale and cheese babka fail)
Week 14: childhood favorite –fudgy triple layer chocolate cake with chocolate ganache frosting
Week 15: decorating challenge – purple velvet cake
Week 16: crispy crunchy – bacon cheddar popcorn
Week 17: p52 of your favorite cookbook, or your favorite blog – chocolate peanut butter drip cake
Week 18: pâte à choux – bacon cheese puffs
Week 19: veggies turned sweet – red velvet beet waffles
Week 20: plating – chocolate chip cookie (butter challenge)
Week 21: Birthday Party! – chocolate orange cake
Weed 22: Scandinavian – Swedish apple cake (plus a bonus sourdough discard apple cake)
Week 23: Layers – Pecan apple oat bars (post is pending)
Week 24: Tarts – rainbow fruit tart