5 from 6 votes
Spicy Toffee Apple Cake
Make this sticky toffee apple cake covered with sweet and oozy toffee sauce and crunchy almonds. It's a spicy, decadent dessert, the perfect cake for cold winter days.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
Servings:
8
slices
Calories:
559 kcal
Course:
Cake
Cuisine:
British
Ingredients
Apple cake (Note 1)
- 2 apple a total of about 200g / 7 oz, medium
- 175 g butter soft, ¾ cup/ 6 oz, unsalted
- 200 g granulated sugar 1 cup/ 7 oz
- 3 egg
- 175 g self-raising flour 1 ½ cup/ 6 oz, Note 2
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 2 tablespoons milk
Toffee sauce
- 75 g butter ⅓ cup/ 3 oz, unsalted
- 100 g light muscovado sugar ½ cup/3.5 oz
- 3 ½ tablespoons heavy cream
- 50 g almonds chopped, ⅓ cup/ 2 oz, Note 3
Instructions
Apple cake
- Preheat the oven to 350°F/ 180°C. Grease the springform and line its bottom with parchment paper.
- Apples: Core and grate the apples. Set aside.2 apples medium
- Batter: Cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.175 g unsalted butter/ ¾ cup + 200 g granulated sugar / 1 cup + 3 eggs
- Mix flour, baking powder, cinnamon, ginger, and all-spice. Sift them over the butter mixture. Fold in carefully.175 g self-raising flour / 1 ½ cup + 1 teaspoon baking powder + 1 teaspoon ground cinnamon + 1 teaspoon ground ginger + 1 teaspoon all-spice
- Stir in the apples and milk.apples + 2 tablespoons milk
- Bake: Transfer the batter to the prepared springform. Bake for about 55-60 minutes until a skewer inserted in the middle of the cake comes out clean.
- Leave to cool in the tin, then remove and let cool completely on a wire rack.
Cup of Yum
Toffee sauce
- Make the toffee sauce just before you want to top the cake.
- Heat: Place butter and sugar in a small saucepan. Heat gently, stirring, until the butter is melted and the sugar is dissolved.75 g unsalted butter / ⅓ cup + 100 g light muscovado sugar / ½ cup
- Simmer: Stir in the heavy cream and almonds. Simmer gently for about 2 minutes until slightly thickened. Don’t overcook it, or it will harden. The sauce will thicken more as it cools.3 ½ tablespoons heavy cream + 50 g almonds/ ⅓ cup
- Remove from the heat and leave for about 2 minutes.
- Spread: Place the apple cake on a serving platter. Spread the sauce on top. Let set shortly before cutting.
Notes
- Measurements: I strongly recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab); it will give you the most precise measure, ensuring the best bake possible.
- Substitute self-raising flour + baking powder indicated in the recipe with 175 g/ 1 ½ cup all-purpose flour and a total of 2 ¼ teaspoons baking powder.
- Flaked almonds are perfect as well.
Nutrition Information
Serving
1piece
Calories
559kcal
(28%)
Carbohydrates
62g
(21%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
138mg
(46%)
Sodium
90mg
(4%)
Potassium
183mg
(4%)
Fiber
3g
(12%)
Sugar
42g
(84%)
Vitamin A
1003IU
(20%)
Vitamin C
2mg
(2%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 slices
Amount Per Serving
Calories 559
% Daily Value*
| Serving | 1piece | |
| Calories | 559kcal | 28% |
| Carbohydrates | 62g | 21% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 90mg | 4% |
| Potassium | 183mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 1003IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.