Skip to main content

Maple Sticky Toffee Apple Cake

Published: Updated:
Celebrity recipe

2 Reviews

Total Time
1h 25m
Prep Time
55m
Bake Time
30m
Serves 12
Serves 12
intermediate
A little effort

About the bake

Love the combination of sticky toffee and apple? Well it just got even better! The talented Martha Collison had whipped up this indulgent recipe and it's an ideal treat for an Autumn evening! 

14 ingredients5 steps

    Method

    1. Step 1

      Preheat the oven to 160oC and grease and line 3x 18cm tins with baking parchment. To make the sponge, heat the butter, sugar and maple syrup together in a large saucepan, stirring until the butter is melted and the sugar has dissolved.

    2. Step 2

      Pour and whisk the milk into the saucepan with the hot mixture, allow to cool to room temperature and then beat in the eggs until well combined. Sift the flour and bicarbonate of soda together into the saucepan and whisk together until smooth. Fold through the chopped dates.

    3. Step 3

      Slice the apples into thin wedges. Pour the mixture into the tins and arrange the slices of apple in a circular pattern on top. Bake in the preheated oven for 30-35 minutes, or until firm and a skewer inserted comes out clean. Leave to cool briefly in the tins before transferring to a wire to cool completely.

    4. Step 4

      Whilst the cakes are baking, make the buttercream. Put the butter into a large bowl or the bowl of a stand mixer and beat briefly to soften. Add the icing sugar in a few batches, making sure all the sugar is well incorporated into the mix before adding more. Beat for 5-10 minutes until really light and fluffy, then add the salt and the syrup and beat for a few more minutes.

    5. Step 5

      Once the cake has completely cooled, sandwich the cake with the buttercream and drizzle maple syrup over the top, using a pastry brush to properly glaze the fruit.

    Ingredients

    • For the Sticky Toffee Sponge

      • 175gButter 
      • 200gBillington's dark muscovado sugar 
      • 150gMaple syrup 
      • 150mlMilk 
      • 2Medium free range eggs 
      • 250gPlain flour 
      • 1 tspBicarbonate of soda 
      • 150gChopped dates 
      • 2Apples (cored) 
    • For the Buttercream

      • 125gUnsalted butter (softened) 
      • 250gBillington's golden icing sugar 
      • 100mlBillington's very dark maple syrup 
      • 0.5 tspSea salt 
    • For the Glaze

      • To glazeBillington's very dark maple syrup 

    Utensils

    • 2 x 18cm cake tins
    • Baking parchment
    • Large saucepan
    • Large bowl
    • Pastry brush

    Nutritional information per 133g serving

    • Energy 525cal
    • Fat 22g
    • of which Saturates 13g
    • Carbohydrates 77g
    • of which Sugars 60g
    • Protein 4.1g
    • Salt 0.73g

    2 Baker Ratings

    I served this with some sticky toffee sauce and ice cream. Yummy!

    Love this?

    Great recipe! Loved how it was different from a normal sandwich cake, thoroughly enjoyed by all! (I used 2 20cm sandwich tins at 160 degrees fan for 35 minutes and worked perfectly)

    Love this?

    Let us know how you rate our bake?

    Baking Recipes and Baking Ideas

    Great recipes and more at BakingMad.com

    Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.