Sticky Toffee Apple Cake

I still remember pulling this cake from the oven on a drizzly October afternoon, the scent of cinnamon and caramelized apples filling every corner of the kitchen. My neighbor knocked on the door just as I was pouring the first ladle of toffee sauce over the top, and we ended up sharing slices still warm from the pan. That spontaneous moment turned into a tradition, and now I bake this cake every autumn without fail.

The first time I made this for a birthday gathering, I worried the sauce might be too rich. Instead, guests kept sneaking back to the counter for second and third slices, scraping their forks across the serving plate to catch every last drizzle. One friend declared it tasted like autumn itself, and I have never found a better description.

Ingredients

• Apples (Granny Smith or Braeburn): Their tartness balances the sweetness of the toffee sauce, and dicing them small ensures they cook down into soft, jammy pieces that melt into the batter.
• Light brown sugar: This adds a subtle molasses note that deepens the caramel flavor without overpowering the delicate spice.
• Ground cinnamon and nutmeg: Together they create a warm, cozy backbone that makes the cake feel like a hug in dessert form.
• Plain yogurt: It keeps the crumb incredibly moist and adds a gentle tang that cuts through the richness of the butter and sugar.
• Heavy cream (for sauce): This is what transforms plain caramel into a luscious, pourable toffee sauce that clings to every forkful.

Instructions

Preheat and Prepare:

Set your oven to 175C and grease a 23 cm round tin, then line the bottom with parchment. This step prevents sticking and makes cleanup so much easier.

Caramelize the Apples:

Melt 2 tablespoons of butter in a skillet, then add the diced apples, brown sugar, and cinnamon. Stir occasionally until the apples turn golden and smell like apple pie filling, about 5 to 7 minutes.

Mix the Dry Ingredients:

Whisk together the flour, baking powder, baking soda, salt, and nutmeg in a medium bowl. This ensures even distribution of leavening and spice throughout the batter.

Cream Butter and Sugar:

Beat the softened butter and brown sugar until the mixture looks pale and fluffy, like whipped honey. Add the eggs one at a time, then the vanilla, beating well after each addition.

Combine Wet and Dry:

Fold in half the dry ingredients, then pour in the milk and yogurt, and finish with the remaining flour mixture. Gently stir in the cooled caramelized apples, being careful not to overmix or the cake will turn dense.

Bake Until Golden:

Pour the batter into your prepared tin and smooth the top with a spatula. Bake for 40 to 45 minutes, until the top is golden and a skewer poked into the center comes out clean.

Make the Toffee Sauce:

While the cake cools, melt the butter in a saucepan, stir in the brown sugar until it dissolves, then pour in the cream. Let it bubble gently for 3 to 4 minutes until it thickens and coats the back of a spoon, then remove from heat and stir in the salt and vanilla.

Serve and Drizzle:

Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack. Serve warm or at room temperature, pouring the warm toffee sauce generously over each slice.

Save

There was one evening when I served this cake to a friend who had just moved to a new city and was feeling homesick. She took one bite, closed her eyes, and said it reminded her of her grandmother's kitchen. I realized then that some recipes do more than feed people, they bring comfort when words cannot.

Storage and Make Ahead

This cake actually tastes better the day after baking because the flavors deepen and the crumb becomes even more tender. Wrap it tightly in plastic wrap and store at room temperature for up to three days, or refrigerate for up to a week. Reheat individual slices in the microwave for 15 seconds and warm the toffee sauce separately on the stovetop before drizzling.

Variations and Swaps

I have swapped the apples for ripe pears when they are in season, and the result is just as lovely with a slightly more delicate sweetness. You can also add a handful of chopped pecans or walnuts to the batter for a bit of crunch, or stir a tablespoon of dark rum into the toffee sauce for a grown up twist.

Serving Suggestions

This cake shines when served warm with a scoop of vanilla ice cream melting into the toffee sauce, or with a dollop of lightly sweetened whipped cream on the side. I have also served it cold straight from the fridge with a strong cup of coffee, and it holds up beautifully either way.

• Pair it with a hot mug of spiced cider or chai tea for the ultimate autumn experience.
• Dust the top with a pinch of flaky sea salt before serving to enhance the caramel notes.
• Leftover cake makes an incredible breakfast treat when gently warmed and topped with Greek yogurt.

Save

Every time I make this cake, I am reminded that the best recipes are the ones you want to share. I hope it fills your kitchen with warmth and your table with happy faces.

Questions & Answers

→ How do I caramelize the apples properly?

Cook diced apples with butter, brown sugar, and cinnamon over medium heat until soft and lightly golden, about 5–7 minutes, then let them cool before folding into the batter.

→ Can I substitute the apples with other fruits?

Pears work well as a mild alternative, providing a subtle twist while maintaining the moist texture and sweet flavor.

→ What’s the best way to make the toffee sauce smooth?

Melt butter and brown sugar together before adding heavy cream, then simmer gently to thicken. Stir in salt and vanilla off heat for a glossy, balanced sauce.

→ Can I prepare the cake ahead of time?

Yes, bake the cake in advance and rewarm the toffee sauce just before serving to maintain a fresh, warm finish.

→ What texture should the cake have?

The cake should be moist and tender with soft pieces of caramelized apple throughout, complemented by the sticky, buttery toffee topping.