Servings
Font
Back
0 from 9 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 apples medium a total of about 200g / 7 oz
  • 175 g unsalted butter soft, ¾ cup/ 6 oz
  • 200 g granulated sugar 1 cup/ 7 oz
  • 3 eggs
  • 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 all-spice
  • 2 tablespoons milk
Toffee sauce
  • 75 g unsalted butter ⅓ cup/ 3 oz
  • 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
    Cup of Yum
  1. Preheat the oven to 350°F/ 180°C. Grease the springform and line its bottom with parchment paper.
  2. Apples: Core and grate the apples. Set aside.2 apples medium
  3. 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
  4. 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
  5. Stir in the apples and milk.apples + 2 tablespoons milk
  6. 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.
  7. Leave to cool in the tin, then remove and let cool completely on a wire rack.
Toffee sauce
  1. Make the toffee sauce just before you want to top the cake.
  2. 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
  3. 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
  4. Remove from the heat and leave for about 2 minutes.
  5. 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 Monounsaturated Fat 10g Trans Fat 1g Cholesterol 138mg (46%) Sodium 90mg (4%) Potassium 183mg (5%) Fiber 3g (12%) Sugar 42g (84%) Vitamin A 1003IU (20%) Vitamin C 2mg (2%) Calcium 95mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

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.