If you're looking for a dessert that perfectly balances sweet, spiced, and sticky goodness, this Sticky toffee apple cake is the one. It's soft, moist, and loaded with tender chunks of apple, then drenched in a buttery toffee sauce that makes every bite irresistible.
Why you'll love this toffee apple cake
There's something special about the combination of apples and toffee. The fruit adds freshness and texture, while the toffee sauce provides a deep caramel flavor that ties everything together. This cake has the warmth of cinnamon and brown sugar, and it's simple enough for a weeknight treat but impressive enough for a dinner party.
Plus, it uses everyday ingredients you probably already have in your pantry. No fancy techniques or equipment needed! Just a whisk, a mixing bowl, and a bit of patience while your kitchen fills with that irresistible aroma of baked apples and butter.
Ingredients you will need
Apples: Use firm apples of your choice. I like Pink Lady apples for their aroma and natural sweetness, but you can use Granny Smith if you prefer a less sweet cake with a touch of tartness.
Flour: All-purpose flour works best for this sticky toffee apple cake recipe.
Baking Powder: Helps the cake rise and stay light in texture.
Salt: Balances the sweetness and enhances the overall flavor.
Ground Cinnamon and Vanilla Extract: Add warm, autumn-inspired aromas that complement the apples and toffee perfectly.
Butter: Use unsalted butter for both the cake and the toffee sauce so you can control the saltiness.
Vegetable Oil: Choose a neutral oil such as canola or sunflower seed oil to keep the cake moist without affecting the flavor.
Eggs: Bring the eggs to room temperature before using for a smoother batter and better texture.
Milk and Heavy Cream: Use whole milk at room temperature for the cake batter, and heavy cream (which can be cold) for the Butterscotch sauce (toffee sauce).
Cooking Tips
Use room-temperature eggs for a smoother, more even batter.
Don't overmix once you add the flour. Just stir until the ingredients come together.
Serve the cake slightly warm for the best experience, as the toffee sauce will soak into the crumb and make it even more delicious.
Be careful not to overcook the toffee sauce (also known as butterscotch sauce). Three to five minutes is enough for it to reach the right consistency. If you cook it longer, it will thicken too much and turn into chewy caramel candy.
If you're looking for more apple dessert recipes, you may like this Apple Tarte Tatin, these Apple turnovers, or these Invisible apple cake.
Step by step directions
Start by making the toffee sauce. Combine brown sugar, butter, cream, and vanilla in a saucepan and simmer for about five minutes until slightly thickened. Stir in a pinch of sea salt and let it cool slightly before using.
For the cake, whisk together the dry ingredients in one bowl and the wet ingredients in another. Combine them gently until smooth, then fold in the apple cubes.
Bake until a toothpick inserted in the center comes out clean. Let it cool slightly before removing from the pan and adding the sauce.
Pour or brush the warm toffee sauce over the top of the cake for a glossy finish and irresistible flavor.
Serving options
Ice cream: Serve it warm straight from the oven with a scoop of Vanilla bean ice cream or Condensed milk ice cream for a comforting dessert. The warmth of the cake melts the ice cream slightly, creating that perfect creamy caramel swirl.
Whipped cream: For a lighter option, try serving it with a spoonful of whipped cream.
Feeling creative? Turn your leftover toffee apple cake into a dessert trifle. Cut the cake into cubes, layer it with custard or vanilla pudding, drizzle with toffee sauce, and top with whipped cream for an easy showstopper.
Storing and freezing tips
Once cooled, store your toffee apple cake in an airtight container. It will keep well at room temperature for up to two days, or in the refrigerator for up to four days. If refrigerated, let it come to room temperature before serving, or warm it briefly in the microwave so the toffee becomes soft again.
To freeze your toffee apple cake, allow it to cool completely and skip adding the toffee sauce until after thawing. Wrap the cake tightly in plastic wrap, then in foil, or place it in an airtight freezer-safe container. It will keep for up to three months.
When ready to enjoy, thaw the cake in the fridge overnight, then warm individual slices in the microwave or oven before topping with freshly made or reheated toffee sauce. The flavor and texture stay beautifully rich and moist, even after freezing.
Recipe card
Sticky Toffee Apple Cake
Equipment
- Digital kitchen scale
- Parchment paper
- Rubber spatula
- Saucepan
- Mixing bowl
- Whisk
- 8-inch (20cm) springform pan
Ingredients
For the cake
- 200 g all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large eggs at room temperature
- 150 g light brown sugar
- 1 teaspoon vanilla extract
- 100 g unsalted butter melted
- 25 g vegetable oil
- 50 g whole milk
- 2 large apples 200g peeled and cubed (I use Pink Lady)
Toffee Sauce
- 50 g brown sugar
- 75 ml heavy cream
- 15 g unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt flakes
Instructions
For the sauce
- In a saucepan, combine the brown sugar, butter, heavy cream, and vanilla extract. Cook over medium heat for about 3-5 minutes, until the mixture darkens and the bubbles become larger and less rapid. Don't overcook or it will become more like chewy caramels.
- Remove from the heat and stir in the salt. Allow the mixture to cool until warm but still pourable before pouring it over the cake. If it cools down too much and is no longer pourable, reheat it in the microwave for 10 seconds and stir.
For the cake
- Preheat the oven to 175°C (350°F). Line the bottom and sides of an 8-inch (20 cm) springform pan with parchment paper.
- In a bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.
- In another bowl, whisk together the eggs, brown sugar, and vanilla extract until well combined and emulsified.
- Add the melted butter, vegetable oil, and milk, then mix to combine.
- Add the dry ingredients and mix just until no dry flour remains and the batter is smooth.
- Pour the batter into the prepared pan and spread the cubed apples evenly on top, pressing gently so the apples stick to the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it rest for 10 minutes.
- To remove the cake without breaking it, remove the sides of the pan and place a plate on top. Flip it upside down, remove the bottom of the springform pan, and peel off the parchment paper. Then place a serving plate on the bottom of the cake and flip it again so it is right side up.
- Pour or brush the warm toffee sauce evenly over the cake. Serve while still warm.
Kim says
Hi, on step for you mention adding milk, but there is no milk in the ingredient list. How much? In the middle of the recipe so hoping for a quick response!
Anna says
Hi Kim! 50g or 3 1/2 tbsp of whole milk.