Apple Cake with Toffee Sauce

Pumpkin desserts (pumpkin cake, pumpkin pie, pumpkin cookies) get a lot of attention during the fall months, but let's not forget about apple desserts. Apple pie, apple crisp, apple cobbler, and this Apple Cake with Toffee Sauce are all DELICIOUS. Trust me, you don't want to miss out on these apple desserts, especially this cake!

This Apple Cake with Toffee Sauce is a warm, comforting dessert that beautifully combines the flavors of sweet, tender apples with rich, buttery toffee. It will remind you of classic sticky toffee pudding, but in my opinion, this cake is even better!

The cake is tender, moist and has the perfect amount of warm spices. The cake is loaded with fresh apple chunks, you get a taste of tart and sweet apples in every bite!

The toffee sauce makes the apple cake extra special. The sauce is easy to make and has a rich, buttery, deep caramel flavor that enhances the sweetness of the cake.

Pour the sauce over the warm cake so it can seep in a little. I recommend serving the cake warm while it's nice and gooey! A scoop of vanilla ice cream or a dollop of whipped cream can make it even more indulgent.

If you are looking for a fall dessert or Thanksgiving dessert to impress your friends and family, make this apple cake! It is a showstopper!

Ingredient Notes

• Apples: You'll want to choose apples that hold their shape and provide a nice balance of sweetness and tartness. My favorites are Granny Smith and Honeycrisp, but Braeburn, Fuji, and Gala are also good options. You can also mix apples!
• Dark Brown Sugar: I recommend using dark brown sugar in the cake and the toffee sauce. Dark brown sugar has a higher molasses content than light brown sugar, giving it a deeper, more complex flavor.
• Spices: A mix of cinnamon, nutmeg, ginger, and allspice can add a wonderful warmth to the cake.
• Oil– Oil keeps the cake super moist. I use avocado oil, but vegetable or canola oil will work too!

How to Make Apple Cake

• Preheat oven to 350 degrees F. Grease a 9×13-inch pan with cooking spray and set aside. I like to use a metal baking pan.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.

• In a large bowl, whisk together the oil, brown sugar, sugar, eggs, and vanilla extract.

• Add the dry ingredients to the wet ingredients and stir with a spatula until just combined.

• In a small bowl, combine the apple chunks, lemon juice, and remaining ½ teaspoon cinnamon. Stir until apples are well coated.
• Gently fold in the apples into the cake batter.

• Pour the cake batter into the prepared pan and spread evenly with a spatula.
• Bake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean and the cake is golden brown. Remove the cake from the oven and let it cool in the pan while you make the toffee sauce.

• In a medium saucepan, add cream, butter pieces, and brown sugar. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, and slightly thickened about 7 to 10 minutes. Remove from heat and stir in the vanilla extract.

• Let the sauce cool for 10 minutes. The sauce will thicken as it cools.

• Use a skewer or toothpick to poke holes over the top of the apple cake.
• Stir the warm sauce and pour over the cake. Spread evenly with a spatula.
• Let sit for 10 minutes. Cut into squares. Feel free to serve with whipped cream or ice cream.

How to Store the Cake

• Cover leftover cake and store at room temperature for 2 days or in the refrigerator for up to 5 days. I don't recommend freezing this cake.
• The cake is amazing when it's warm and gooey, but I also like it at room temperature and even cold. Yes, eat it right out of the fridge…SO good!

More Cake Recipes

• Cinnamon Swirl Pumpkin Cake
• Easy Chocolate Cake
• Banana Cake
• Apple Bundt Cake with Cream Cheese Frosting
• Apple Cake with Cream Cheese Frosting
• Chocolate Sour Cream Bundt Cake

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Vegetarian

Apple Cake with Toffee Sauce

Apple cake with toffee sauce is a warm, comforting dessert that beautifully combines the flavors of sweet, tender apples with rich, buttery toffee. Serve with a dollop of whipped cream or vanilla ice cream.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Cuisine American

Servings 16

Cook ModePrevent your screen from going dark

Ingredients

  

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For the cake:

• 2 1/2 cups all-purpose flour, spooned & leveled
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon, divided
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 cup avocado oil, canola, or vegetable oil
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 3 cups peeled chopped apples, 1/2-inch chunks, about 2 to 3 large apples
• 1 tablespoon lemon juice

For the toffee sauce:

• 1/2 cup heavy whipping cream
• 1/2 cup salted butter, cut into tablespoon pieces
• 3/4 cup packed dark brown sugar
• 1 1/2 teaspoons pure vanilla extract

Instructions

 

• Preheat oven to 350 degrees F. Grease a 9×13-inch pan with cooking spray and set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 ½ teaspoons cinnamon, nutmeg, ginger, and allspice. Set aside.
• In a large bowl, whisk together the oil, brown sugar, sugar, eggs, and vanilla extract.
• Add the dry ingredients to the wet ingredients and stir with a spatula until just combined.
• In a small bowl, combine the apple chunks, lemon juice, and remaining ½ teaspoon cinnamon. Stir until apples are well coated.
• Gently fold in the apples into the cake batter.
• Pour the cake batter into the prepared pan and spread evenly with a spatula. Bake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean and the cake is golden brown. Remove the cake from the oven and let it cool in the pan while you make the toffee sauce.
• In a medium saucepan, add cream, butter pieces, and brown sugar. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, and slightly thickened about 7 to 10 minutes. Remove from heat and stir in the vanilla extract. Let cool for 10 minutes.
• Use a skewer or toothpick to poke holes over the top of the apple cake. Stir the warm sauce and pour over the cake. Spread evenly with a spatula. Let sit for 10 minutes. Cut into squares and serve.
• Cover leftover cake and store at room temperature for 2 days or in the refrigerator for up to 5 days.

Nutrition

Calories: 404kcal, Carbohydrates: 49g, Protein: 4g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 65mg, Sodium: 250mg, Potassium: 152mg, Fiber: 1g, Sugar: 32g, Vitamin A: 360IU, Vitamin C: 2mg, Calcium: 59mg, Iron: 1mg

Keywords apple, cake

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