Sticky Toffee Apple Cake (Printable)

A moist, spiced cake swirled with caramelized apples and drenched in rich toffee sauce.

# What You'll Need:

→ For the Cake

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

→ For the Toffee Sauce

16 - 1/2 cup unsalted butter
17 - 1 cup light brown sugar
18 - 3/4 cup plus 2 tablespoons heavy cream
19 - 1/2 teaspoon sea salt (optional)
20 - 1 teaspoon vanilla extract

# How To Make:

01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
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 tender and caramelized. Remove from heat and let cool.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg until evenly mixed.
04 - In a large bowl, beat 1/2 cup softened butter with 3/4 cup brown sugar until light and fluffy using an electric mixer or whisk.
05 - Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
06 - Add half of the dry ingredients to the butter mixture, followed by the milk and yogurt. Stir in remaining dry ingredients and mix just until combined. Fold in the cooled caramelized apples.
07 - Pour batter into prepared pan and smooth the surface. Bake for 40 to 45 minutes until golden and a toothpick inserted in the center comes out clean. Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Melt 1/2 cup butter in a saucepan over medium heat. Stir in 1 cup brown sugar until dissolved. Pour in cream, bring to a boil, then reduce heat and simmer for 3 to 4 minutes until thickened. Remove from heat and stir in salt and vanilla extract.
09 - Serve the cake warm or at room temperature, generously drizzled with warm toffee sauce.

# Expert Tips:

01 -
  • The caramelized apple swirls create pockets of jammy sweetness that contrast beautifully with the tender crumb.
  • The toffee sauce soaks into the cake while staying glossy on top, giving you both texture and pure indulgence in every bite.
  • It fills your home with the kind of warmth that makes people linger in the kitchen long after dinner is done.
02 -
  • Let the caramelized apples cool completely before folding them into the batter, or they will melt the butter and create a greasy texture.
  • Do not skip the yogurt, it is the secret to keeping this cake tender and moist even the next day.
  • When making the toffee sauce, watch it closely once the cream goes in because it can boil over fast if the heat is too high.
03 -
  • Use room temperature eggs and butter so the batter emulsifies smoothly and bakes evenly without dense spots.
  • Pour half the toffee sauce over the cake while it is still warm so it soaks in, then serve the rest on the side for extra drizzling.
  • If your apples release a lot of juice while cooking, drain off the excess liquid before folding them into the batter to prevent a soggy texture.

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