Who doesn’t love a moist cake that takes like fall in your mouth? This Sticky Toffee Apple Cake with only last seconds in your home. Make this simple baking recipe and you’ll know what I’m talking about!
Why have I been gone so long, you ask? Well, if you follow me on Instagram (you do follow me on Instagram, right? @mymoderncookery), then you may know that I recently got MARRIED! Yep, It’s true, I am no longer a single lady!
Matt and I had the most perfect wedding, followed by the most perfect honeymoon in Mexico. While it was nice to have a break, I am MORE than ready to get back in the kitchen and bring you some new recipes!
I was sort of hoping to return from Mexico to cool autumnal weather, but, sadly that was not the case. I am, however already in the mood for fall, so I am just going to roll with it.
Today’s recipe is for a sticky toffee apple cake, and it is a-maze-balls. I used both fresh chopped apples and dried apples, to give it a slight difference of texture, and then absolutely doused it with homemade toffee sauce. Be still, my beating heart.
Be sure to pin this Sticky Toffee Apple Cake, so that you can be the star of every fall gathering!
- 2 1⁄2 cups flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 cup unsalted butter, melted
- 1 1⁄2 cups packed light brown sugar
- 4 large eggs
- 4 medium apples, peeled, cored, and medium diced
- 3/4 cup dried apples, chopped
For the Toffee Sauce
- 6 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
- Preheat oven to 350 degrees Fahrenheit, and spray your bundt pan with non-stick spray.
- In a medium bowl, whisk the flour, cinnamon, baking powder, salt, and baking soda together.
- In a large bowl, melt the butter in the microwave, and add brown sugar and eggs, whisking until smooth.
- Gradually whisk in dry ingredients just until combined- don't overmix.
- Fold in the fresh apples and dried apples and spoon batter into the bundt pan, smoothing the top.
- Bake until a tester inserted into the center of the cake comes out clean, about an hour.
- Cool in the pan for about 15 minutes, and invert onto a rack to cool completely.
- For the toffee sauce, melt butter in a medium saucepan over medium heat. When it foams, add brown sugar and vanilla extract, stir once, and heat until bubbling and the color of maple syrup, about 5 minutes.
- Carefully add cream in a slow stream while stirring, and cook until the sauce bubbles up and increases in volume, about 2 minutes; remove from heat.
- Drizzle warm toffee sauce over the entire cake and enjoy it!
I used a 12 cup bundt pan for this recipe, but you should also be able to use 13x9 or a couple of round cake pans, if you wish.
Don't be worried when your batter is super thick, it is supposed to be that way. You will literally have to spoon it into the pan, there is no pouring involved.