Toffee Apple Cake
This is a simple ultra-moist apple cake with warm fall flavors of cinnamon and brown sugar and chunks of tender apple, served with a warm toffee sauce.
Servings 8 servings
Calories 419kcal
Ingredients
Cake
- 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
Instructions
Cake
- 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.
- Using a hand mixer or 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.
- Stir in the apples, until evenly distributed.
- Bake in the preheated oven for 40-45 minutes, until a toothpick inserted in the centre comes out clean. The cake will be quite dark, because of the brown sugar, but don't worry it's moist and delicious.
- 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.
Video
Notes
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 up to a week.
Nutrition
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