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125Total Time
55Prep Time
30Bake Time
A little effort

Maple Sticky Toffee Apple Cake

Celebrity recipe

2 Reviews

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! 

125Total Time
55Prep Time
30Bake Time
A little effort


  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.


  • For the Sticky Toffee Sponge

    • 175g Butter
    • 200g Billington's dark muscovado sugar
    • 150g Maple syrup
    • 150ml Milk
    • 2 Medium free range eggs
    • 250g Plain flour
    • 1 tsp Bicarbonate of soda
    • 150g Chopped dates
    • 2 Apples (cored)
  • For the Buttercream

    • 125g Unsalted butter (softened)
    • 250g Billington's golden icing sugar
    • 100ml Billington's very dark maple syrup
    • 0.5 tsp Sea salt
  • For the Glaze

    • To glaze Billington's very dark maple syrup


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

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