Comments on: Apple Toffee Crunch Cake

By: Kay

Kay — Sun, 02 Feb 2020 03:34:23 +0000

Just a follow up now that we and our guests have eaten the cake. Almost everyone left the buttercream uneaten, although I used less butter than listed in the recipe (two cups instead of three), because it was too buttery and too sweet – we’re in Australia so this may reflect local tastes. The apple cake part itself was delicious (we halved the sugar). I’ll make it again but in future I will reduce the sugar and butter content in the buttercream, stick with halving the sugar in the cake batter, and increase the cream in the toffee to 2/3 cup so it’s not so thick.

By: Kay

Kay — Sat, 01 Feb 2020 04:18:21 +0000

Just made this cake, took a while but it smells delicious. I reduced the amount of sugar in the cake by half, I didn’t reduce the sugar in the buttercream but I will next time, it’s very sweet.
The toffee was difficult. Once cooled it’s too thick to pour on, and heating it to the consistency where it’s easy to pour, it melts the buttercream. There’s probably a sweet spot but I haven’t found it yet!

By: Malvika

Malvika — Sun, 01 Dec 2019 15:17:51 +0000

A huge hit at thanksgiving lunch!
The cake was deliciously moist and the icing with a hint of cinnamon was a perfect touch.
I was worried there was too much cinnamon in the recipe, but that is not the case!
I made 1.5x the cake batter and icing for three 8 inch layers.
I used the toffee recipe as is.
I used a combination of peeled pink lady apples and Granny Smith apples.

By: Ava

Ava — Fri, 29 Nov 2019 15:04:09 +0000

Nailed it! (Not) I made this cake over the weekend and it was very involved…a labor of love. Everything was going OK until I tried to pour the toffee on, and it just melted the buttercream and slid off. I had even let it cool until just slightly warm and liquid, because I had read the previous post about the baker having a similar issue. I would say the toffee must be completely cool to achieve the drizzle and that the toffee would need to be thinned considerably to allow it to not set up when cool. If I try this again I would need to play with the toffee to thin it down, so you can still drizzle while cooled off. Overall, the taste was delicious.

By: Bobby

Bobby — Fri, 25 Oct 2019 18:10:38 +0000

What can be used instead of corn syrup? We don’t have that in the UK

By: Linda

Linda — Mon, 14 Oct 2019 13:58:38 +0000

I made this wonderful cake this weekend and the cake was truly amazing. However the frosting tasted like butter. I double checked the recipe and I followed it exactly. I would Love to try it again. Not sure what I did wrong.

By: Just Fall Things: Experimenting with Apple-Based Desserts - Amazing Life Styles Blog

Mon, 07 Oct 2019 12:54:58 +0000

[…] Apple toffee crunch cake, as the name suggests, uses plenty of crunchy pecans, cinnamon, buttercream, and sauce. This cake is the answer to every fall dessert lover’s dream. That slight hint of spice coupled with a bit of crunch gives it the perfect texture and flavor. So all the apples you get this season will definitely be put to good use. Trust us on that! […]