A slice of apple cake on a plate with toffee sauce poured over it.

Toffee Apple Cake

This is a simple apple cake with warm fall flavors of cinnamon and brown sugar and chunks of tender apple, served with a warm toffee sauce.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 servings
Calories 419kcal
Author Ann Otis



  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 tsp salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter softened
  • 2/3 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups apples cut into small chunks

Toffee Sauce

  • 4 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract



  • Preheat the oven to 350 degrees F. Grease and flour an 8 inch round cake or springform pan. If using a cake pan, line the bottom with parchment paper before flouring the pan.
  • In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.
  • In the bowl of a stand mixer, cream together the butter and brown sugar until pale and fluffy, about 3-4 minutes.
  • Beat in the eggs and vanilla extract until well combined. Don’t worry if it looks curdled at this point.
  • Add the flour mixture and mix on low speed until just combined.
  • Add the apples and mix on low speed, or stir with a spoon, until evenly distributed.
  • Bake in the preheated oven for 40-45 minutes, until a toothpick inserted in the centre comes out clean.
  • Allow the cake to cool in the pan for about 20 minutes. If using a cake pan, run a knife between the pan sides and cake, turn out onto a wire rack and remove the parchment paper. If using a springform pan remove the sides.

Toffee Sauce

  • While the cake is cooling, combine the butter, brown sugar, cream, vanilla, and salt in a medium saucepan.
  • Bring to a boil over medium high heat.
  • Reduce heat to medium low and simmer until the sauce starts to thicken, about 10 minutes.
  • Cool slightly and spoon over cake servings.


The toffee sauce will keep in an airtight container at room temperature for 3-4 days, or a couple of weeks at least in the refrigerator. Reheat briefly in the microwave or stovetop to serve with cake.
The cake will also keep for 2-3 days at room temperature in an airtight container, or in the refrigerator for 3-4 days.


Calories: 419kcal | Carbohydrates: 49g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 107mg | Sodium: 179mg | Potassium: 195mg | Fiber: 1g | Sugar: 35g | Vitamin A: 824IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg