This toffee apple cake is the ultimate cosy bake—soft, spiced sponge studded with tender apples, layered with rich toffee flavour and finished with a luxurious toffee drizzle. Perfect for autumn afternoons, weekend baking or whenever you’re craving a nostalgic, comfort-filled slice with your cuppa. Heat your cake up in the microwave for added comforting vibes.
Ingredients
150g caster sugar
150g soft dark brown sugar (+1tbs extra)
300g soft butter
300g plain flour
3tsp baking powder
6 eggs
Pinch of salt
3 medium apples (approx. weighing 400g)
Toffee glaze
40g soft dark brown sugar
100ml cream
20g butter
Fudge/toffees for decoration
Method
- Preheat oven to 180 C. Core and chop the apples into small chunks. Put in a bowl with the ‘extra’ brown sugar. Stir the sugar and apples to combine. Leave for 15 minutes.
- In another bigger bowl, cream the butter and the sugars together. Add in the eggs, flower and baking powder and mix well until you have a smooth batter. Stir through the apples.
- Line two loaf tins and spoon the mixture in equally. Bake at 180 C for 30-40 minutes until well risen and golden brown. When baked, with a cocktail stick or skewer; if it comes out clean, the cake is baked.
- While the cake is baking, make the toffee sauce. Put the sugar, butter, cream and black treacle in a pan and melt over a low heat. Stir occasionally until everything melts together into a sauce. Simmer for a minute and then take off the heat. Dice any fudge and toffees you want to put on the top and set aside.
- When baked, poke holes all over the cake and drizzle the toffee sauce over. Top with pieces of fudge or toffee.
Baking Cupboard Journal 