Sticky Toffee Apple Cake (Printable)

Moist spiced apple cake swirled with caramelized apples and topped with a luscious toffee sauce.

# What You Need:

→ Cake

01 - 2 medium apples (Granny Smith or Braeburn), peeled, cored, and diced
02 - 2 tbsp unsalted butter
03 - 2 tbsp light brown sugar
04 - 1 tsp ground cinnamon
05 - 1 2/3 cups (200 g) all-purpose flour
06 - 1 1/2 tsp baking powder
07 - 1/2 tsp baking soda
08 - 1/2 tsp salt
09 - 1/2 tsp ground nutmeg
10 - 1/2 cup (100 g) unsalted butter, softened
11 - 3/4 cup (150 g) light brown sugar
12 - 2 large eggs
13 - 1 tsp vanilla extract
14 - 1/2 cup (120 ml) whole milk
15 - 1/3 cup (80 ml) plain yogurt

→ Toffee Sauce

16 - 1/2 cup (120 g) unsalted butter
17 - 1 cup (200 g) light brown sugar
18 - 3/4 cup plus 2 tbsp (200 ml) heavy cream
19 - 1/2 tsp sea salt (optional)
20 - 1 tsp vanilla extract

# How To Cook:

01 - Preheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake tin.
02 - Melt 2 tablespoons butter in a skillet over medium heat. Add diced apples, 2 tablespoons brown sugar, and cinnamon. Cook for 5 to 7 minutes until apples are soft and lightly caramelized. Remove from heat and let cool.
03 - In a bowl, combine flour, baking powder, baking soda, salt, and nutmeg. Whisk together evenly.
04 - In a large bowl, beat 1/2 cup softened butter with 3/4 cup brown sugar until light and fluffy. Incorporate eggs one at a time, then mix in vanilla extract.
05 - Add half of the dry ingredients to the creamed mixture, followed by the milk and yogurt. Then fold in the remaining dry ingredients until just combined. Gently mix in the cooled caramelized apples.
06 - Pour batter into prepared tin and smooth the surface. Bake for 40 to 45 minutes until golden and a skewer inserted comes out clean. Let cool in tin for 10 minutes, then transfer to a wire rack.
07 - Melt 1/2 cup butter in a saucepan over medium heat. Stir in 1 cup brown sugar until dissolved. Pour in heavy cream, bring to a boil, then reduce heat and simmer for 3 to 4 minutes until thickened. Remove from heat and stir in sea salt and vanilla extract.
08 - Serve cake warm or at room temperature, generously drizzled with warm toffee sauce.

# Expert Tips:

01 -
  • The toffee sauce seeps into every crumb, turning each bite into something dangerously addictive.
  • It tastes like autumn in a pan, warm and comforting without being overly sweet.
  • Youll have people asking for the recipe before theyve finished their slice.
02 -
  • Let the caramelized apples cool completely before folding them in, or the batter will curdle and turn grainy.
  • Dont overmix once the flour goes in, or the cake will turn dense and tough instead of tender.
  • The toffee sauce thickens as it cools, so if you make it ahead, warm it gently before serving or itll be too stiff to pour.
03 -
  • Use room temperature eggs and butter so the batter emulsifies smoothly and doesnt curdle.
  • Pour half the toffee sauce over the cake while its still warm so it soaks in, then serve the rest on the side.
  • If your oven runs hot, cover the cake loosely with foil after 30 minutes to prevent the top from burning before the center cooks through.

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