Little chocolate chip cakes, filled with spiced apple sauce, then drizzled with salted caramel. What’s not to love? These spiced toffee apple bonfire cakes are perfect for munching around the fire on cold autumn nights.
During chocolate week this year, I reviewed a bar of Divine spiced toffee apple chocolate that I’d been sent. Delicious as it was eaten straight from the packet, I knew I had to make something with it. And that something needed to be suitable for bonfire night on 5th November.
As it happened, I made these gorgeous little apple cakes for a presentation I was giving at the end of a course I’ve recently been attending. If you want to keep an audience sweet, you can always try distracting (read bribing) them with cake. That’s my philosophy and it seemed to work.
Spiced Toffee Apple Bonfire Cakes
I had apples from my mother’s trees, salted caramel leftover from this salted caramel cake and a lovely bar of Divine chocolate. It was time to get creative.
Toffee apple chocolate chip cakes with a pool of apple sauce in the middle and salted caramel dripping down the sides was my vision. You can see how I made them in the recipe below.
The spiced toffee apple bonfire cakes were sticky, soft and chewy all at the same time with lots of different appley and toffee flavours bursting out of them. They were both sweet and slightly tart and the salted caramel set them off nicely.
The recipe makes a lot more sauce than you’ll need for these toffee apple cakes. But a spoonful is very nice atop a bowl of steaming porridge at this time of year. Enjoy.
Sticky as these cakes were, I’m not at all sure they’d be suitable for eating around the bonfire, not with gloves on and scarves flying about. However, they’d be perfect to welcome you in from the cold afterwards or to set you up before going out.
Other Apple Cakes You Might Like
- Apple crumble & custard cakes
- Dorset apple cake
- Honey cardamom apple cakes
- Irish apple cake
- Toffee apple hazelnut cake
- Upside-down apple cake
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these spiced toffee apple bonfire cakes, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’re after more edible ideas for Guy Fawkes, I have a few recipes you might like under my Bonfire Night tag.
Spiced Toffee Apple Bonfire Cakes. PINIT.
Spiced Toffee Apple Bonfire Cakes – The Recipe
Spiced Toffee Apple Bonfire Cakes
- 1 kg cooking apples
- 100 g light muscovado sugar or to taste
- 1 tsp ground cinnamon
- 1 tbsp rum
- 275 g flour half wholemeal, half white
- 2 level tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 heaped tsp mesquite powder optional
- 100 g golden caster sugar (I used cardamom sugar)
- 2 duck eggs large hens eggs
- 75 g butter – melted
- 140 ml milk
- 1 tbsp cider vinegar
- 80 g Divine spiced toffee apple milk chocolate – chopped
- 12 tsp salted caramel
- Peel, core and chop the apples. Place in a pan with a dash of water, the rum, sugar (add more if you prefer it sweeter) and cinnamon. Simmer gently until the apples are soft. Make sure they don’t catch on the bottom of the pan, but don’t add too much extra water as the sauce needs to be thick. Purée with a stick blender and set aside.
- Pour the vinegar into the milk, stir and leave to curdle. This is a quick way of making cheat’s buttermilk.
- Sieve the dry ingredients, including the caster sugar into a large bowl and make a well in the centre.
- Break in the eggs, add the melted butter and stir gently from the middle outwards adding the milk gradually as you go until everything is just mixed. Gently stir in 60g of the chocolate.
- Place a tbsp of batter at the bottom of twelve muffin cases. Drop in a heaped tsp of apple sauce and cover with the remaining batter. Take a cocktail stick and swirl the batter and sauce around a little.
- Bake at 180℃ (350℉, Gas 4) for 23 minutes or until the cakes are well risen and firm to the touch. Leave to cool for a couple of minutes, then turn out onto a wire rack to cool completely.
- Drizzle the salted caramel over the tops whilst still warm, then scatter over the remaining chocolate.
Bonfire Night is the theme for this month’s Tea Time Treats with Janie over at The Hedge Combers and Karen at Lavender and Lovage. These spiced toffee apple bonfire cakes fit right in.
My salted caramel is languishing in the fridge and needs using up. So I’m joining in with this month’s No Waste Food Challenge which is being hosted by Manjiri of A Slice of Me. Normally however, it lives over at Elizabeth’s Kitchen Diary.
With Bonfire Night being all about light, these cakes fit in nicely to Diwali, the Hindu festival of lights. So I am entering these into Dish it Out – Diwali Bash over at Cooks Joy.
These also goes to Love Cake over at JibberJabberUK where the theme is In with a Bang this month.
And these go off to Lucy for #CookBlogShare over at Supergolden Bakes.