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Sticky Toffee Apple Cake

Sticky Toffee Apple Cake – Moist and Sweet

This Sticky Toffee Apple Cake is soft, moist, and filled with tender apples, warm cinnamon, and brown sugar. Topped with a rich homemade toffee sauce, this comforting dessert is perfect for fall baking, Thanksgiving, and family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
10 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients
  

For the Apple Cake

  • 2 medium apples peeled, cored, and diced
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • 2 large eggs room temperature
  • ½ cup milk
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup chopped pecans or walnuts optional

For the Toffee Sauce

  • ½ cup brown sugar
  • ¼ cup unsalted butter
  • ½ cup heavy cream

Instructions
 

  • Prepare the apples: Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. Peel, core, and dice the apples into small pieces. Toss them with a little of the cinnamon.
  • Mix the dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, remaining cinnamon, nutmeg, and salt until evenly combined.
  • Prepare the wet ingredients: In another bowl, beat the softened butter and brown sugar until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Make the cake batter: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix gently until just combined. Fold in the diced apples and optional chopped nuts without overmixing.
  • Bake the cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to rest in the pan for about 10 minutes before transferring it to a wire rack.
  • Make the toffee sauce: Combine the brown sugar, butter, and heavy cream in a small saucepan. Heat over medium-low heat, stirring until the butter melts and the sugar dissolves. Simmer gently for a few minutes until the sauce thickens slightly.
  • Add the sauce and serve: While the cake is still slightly warm, drizzle the toffee sauce over the top. Let some sauce soak into the cake before slicing. Serve warm with vanilla ice cream or whipped cream, if desired.

Notes

 
  • Best apples: Granny Smith, Honeycrisp, or Braeburn apples work well because they hold their shape during baking.
  • Avoid overmixing: Mix the batter only until the ingredients are combined to keep the cake tender.
  • Check for doneness: Begin checking around 40 minutes because oven temperatures can vary.
  • Sauce consistency: If the toffee sauce becomes too thick, gently warm it with a small splash of cream.
  • Storage: Store the cooled cake in an airtight container in the refrigerator for up to 4–5 days.
  • Freezing: Freeze individual cake slices without the sauce for up to 3 months for best quality.
  • Reheating: Microwave an individual slice for 15–30 seconds, checking and warming longer if needed.
  • Serving idea: Serve warm with vanilla ice cream, whipped cream, or extra toffee sauce.
 

Nutrition Facts

 
  • Calories: 420 kcal
  • Total Fat: 21 g
  • Saturated Fat: 13 g
  • Cholesterol: 85 mg
  • Sodium: 220 mg
  • Total Carbohydrates: 55 g
  • Dietary Fiber: 2 g
  • Total Sugars: 39 g
  • Protein: 5 g
 
Note: These are estimated nutrition values per serving, including the toffee sauce. Actual values may vary depending on ingredient brands, apple size, and portion size.