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Toffee Apple Cake WEB

Toffee apple cake

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2.866 stars based on 30 ratings

This delicious flavour combination of toffee and apples goes hand in hand with one another and is a really tasty treat on a cold winters day.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cake

  • 175g 6¼ oz Butter (unsalted) softened
  • 125g 4½ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 100g 3½ oz Dates (dried) chopped
  • 70ml 2½ fl oz Apple juice
  • 3 3 Egg(s) (free range)
  • 220g 7⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 2tsp 2tsp Mixed spice
  • 3 3 Apple(s) (small, eating)
  • 1 1 Lemon(s) (juice of)

For the Toffee Sauce

  • 150ml 5⅛ fl oz Double cream
  • 85g 3 oz Butter (salted)
  • 100g 3½ oz Unrefined demerara sugar (we use Billington's)
  • 1tbsp 1tbsp Black treacle (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180C / 160C fan / gas mark 4 and grease and line the base of a 9 inch round cake tin.

  2. Classic mode Step 2

    Combine the dates and apple juice in a small saucepan and heat gently. Once boiled remove from the heat and allow to cool.

    Ingredients for this step

    • 100g 3½ oz Dates (dried) chopped
    • 70ml 2½ fl oz Apple juice
  3. Classic mode Step 3

    Cream together the butter and sugar until pale and fluffy. Gradually beat in the eggs, adding a spoonful of flour if the mixture looks like it is starting to curdle. Sift and fold the flour and spices into the mixture as well as the cooled date mix. Pour into the cake tin and level.

    Ingredients for this step

  4. Classic mode Step 4

    Cut the apples into slices and dip into the lemon juice. Shake off the excess juice and arrange on top of the cake in a circular pattern. Bake the cake for 50 -55 minutes until a skewer inserted into the centre comes out clean.

    Ingredients for this step

    • 3 3 Apple(s) (small, eating)
    • 1 1 Lemon(s) (juice of)
  5. Classic mode Step 5

    Leave to cool slightly before removing from the tin and leaving to cool fully on a wire rack.

  6. Classic mode Step 6

    To make the toffee sauce, combine all of the ingredients in a small saucepan and heat gently until they start to bubble. Continue to heat until for a few minutes until ingredients are all combined and the sauce has a characteristic toffee colour.

    Ingredients for this step

    • 150ml 5⅛ fl oz Double cream
    • 85g 3 oz Butter (salted)
    • 100g 3½ oz Unrefined demerara sugar (we use Billington's)
    • 1tbsp 1tbsp Black treacle (we use Silver Spoon)
  7. Classic mode Step 7

    Serve the cake with the toffee sauce drizzled over (toffee sauce still warm is lovely!) and enjoy.