Toffee apple cake with cream cheese icing sliced into 8 separate squares

Toffee apple cake

Name: Toffee apple cake
Total time: 1 h 15 min
Yield: Serves 9
Cuisine: American
Ingredients: 125g butter; 225g dark muscovado sugar; 2 eggs beaten; 225g plain flour; 2 tsp baking powder; 200g cooking apples peeled, cored and diced; 100g soft toffees chopped into pieces; 100g butter at room temperature; 1 tsp vanilla extract; 200g icing sugar; toffee or caramel sauce

Janine Ratcliffe

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Serves 9

Easy

Total time: 1 hr and 15 mins

plus cooling

A star rating of 4.8 out of 5.4 ratingsRate

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Try our sticky apple cake topped with a toffee frosting for an autumnal afternoon tea treat that the whole family will love

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Alternatives

Complete the dish

Try our toffee and apple cake recipe then check out our spiced apple cake, Dorset apple cake, apple upside-down cake, apple crumble cake, invisible apple cake and more apple recipes. Also check out more autumn cake recipes such as parkin, pear cake and pumpkin cake.

Looking for more inspiration using this classic flavour combination? Try our toffee apples, toffee apple traybake, toffee apple cheesecake and toffee apple crumble,

This style of 'dump' cake comes from the US and its name refers to the stir-and-dump-it-in-a-tin method.

Ingredients

Nutrition

125g butter
225g dark muscovado sugar
2 eggs

beaten
225g plain flour
2 tsp baking powder
200g cooking apples

peeled, cored and diced
100g soft toffees

chopped into pieces

TOFFEE FROSTING

100g butter

at room temperature
1 tsp vanilla extract
200g icing sugar
toffee or caramel sauce

Nutrition: per serving

kcal559
fat24.2g
saturates14.7g
carbs79.8g
sugars57g
fibre1.4g
protein4.5g
salt0.9g

Method

step 1

Heat the oven to 160C/fan 140C/gas 3. Put the butter and muscovado sugar in a food processor and whizz for a couple of minutes, then blend in the eggs. Add the flour and baking powder and whizz until combined. Stir in the apple and toffee pieces.
step 2

Pour into a buttered, base-lined 20cm square tin and bake for 1 hour, or until risen and dark golden. Remove from the tin and cool. To make the frosting beat the butter, vanilla and icing sugar with 3 tbsp of the toffee sauce until smooth. Spread over the cake then drizzle over more sauce to finish.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 4.8 out of 5.4 ratings

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