Apple & Cinnamon Cake by Suzanne Thorp - The Frostery

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts

Can be made with these products:

Apple & Cinnamon Cake with maple syrup buttercream and maple syrup caramel sauce by Suzanne Thorp of The Frostery



For the cake:

  • 300g unsalted butter, softened, plus extra for greasing
  • 300g caster sugar
  • 300g eggs (about 5 large eggs)
  • 300g self-raising flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 3 pink lady apples, peeled and sliced

For the buttercream:

  • 150g unsalted butter, softened
  • 165g icing sugar
  • 2 tablespoons maple syrup
  • large pinch of sea salt (optional)

For the maple syrup caramel sauce:

  • 320g maple syrup
  • 60g double cream
  • 30g unsalted butter
  • large pinch sea salt

To decorate:

  • 1 pink lady apple, thinly slicedcinnamon sugarcaramelised pecan nuts


Preheat oven to 120°C

Line a baking sheet with baking paper.

Place the apple slices onto the baking tray in a single layer, keeping the unpeeled slices separate. Bake for 30 mins, then flip and bake for another 30 mins. Allow to cool then chop the peeled slices into small pieces about the size of a raisin. Keep the unpeeled slices at room temperature until ready to decorate cake.

Preheat the oven to 180 °C. Butter 3 x 6” cake tins and line with baking paper.

Beat the softened butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, mixing well. Sift the flour and spices together and gently fold into the mixture with the chopped apples until well combined but don’t over mix.

Divide the mixture between the three prepared tins and level the tops. Bake for 35-40 minutes or until a skewer inserted into the centre of the cakes comes out clean.

Remove from the oven and leave the cakes to cool on a wire rack. When the cakes have cooled, trim the domed tops so they are flat.

To make the maple syrup buttercream, beat the butter and sugar together until light and fluffy. Add the maple syrup and salt and mix well. Keep about a quarter of the buttercream to one side for decorating the top of the cake.

To assemble the cake use half the buttercream to sandwich the sponges together and chill for 15 minutes. Once chilled, use a long palette knife to coat the cake with the remaining buttercream and scrape off the excess to give a semi-naked look and put back in the fridge for 30 minutes.

To make the maple syrup caramel sauce, slowly bring the maple syrup to a boil, taking care not to let it burn. When it coats the back of a spoon, remove it from the heat, stir in the butter until melted, then add the cream and the salt and allow to cool.

When the sauce has cooled but is still runny, use a spoon to trickle it down the sides of the cake before covering the top.

Allow the caramel to set, then using the set-aside buttercream, pipe bulbs on the top and decorate with the dried apple slices, caramelised pecan nuts and cinnamon sugar.

The Frostery - Suzanne ThorpAbout the Frostery

Nestled in the valleys of the Saddleworth hills, tucked away amongst quaint cottages, cobbled squares, independent shops and boutiques in the historic village of Uppermill is The Frostery. Surrounded by stunning countryside, Suzanne Thorp's cake studio is set in a truly special place.  

Their mastery of traditional techniques combined with original, contemporary design ideas means that The Frostery is now firmly established as one of the country’s most exciting and creative cake design studios, making hundreds of cakes every year for weddings and celebrations all over the country. They are multiple award winners and regularly contribute to the Channel 4 series Extreme Cake Makers. ​

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