Go Back
Toffee Apple Cake | Patisserie Makes Perfect

Toffee Apple Cake

Sophie Thompson
A rich cake full of dessert apples and toffee sauce. Perfect with some cream and a cup of tea.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Course Cake
Cuisine English
Servings 8 -10


  • For the cake:
  • 175 g Unsalted Butter softened
  • 150 g Granulated Sugar
  • 4 Large Eggs lightly beaten
  • 200 g Self-Raising Flour sifted
  • 1 Tsp Vanilla Extract
  • 150 g Ground Almonds
  • 1 Tsp Baking Powder
  • 350 g Apples peeled and thinly sliced
  • For the toffee sauce:
  • 100 g Unsalted Butter diced
  • 100 g Light Muscovado Sugar
  • 150 ml Double Cream


  • Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm deep loose-bottomed cake tin.
  • Make your toffee sauce by melting the butter, sugar and double cream in a pan over a low heat until bubbling and golden. This takes about 5 minutes, set aside to cool.
  • For the cake, put the butter and sugar in the bowl of an electric mixer and cream together until pale. Gradually add the beaten eggs, adding a large spoonful of flour after each egg to stop the mixture curdling.
  • Once the eggs are combined, beat in the vanilla extract, then add the remaining flour, ground almonds and the baking powder. Fold in well.
  • Pour half the mixture into your prepared baking tin and spread in an even layer. Arrange half the apples in a swirled pattern, then spoon over half the toffee sauce. Repeat with the remaining cake mixture, apples and toffee sauce.
  • Bake in the oven for 1 hour 15 minutes, test with a skewer for doneness. The cake will rise during baking, so if you have used quite a shallow tin you may want to place a tray underneath to catch an escaped toffee sauce.
  • When done, remove from the oven and leave to cool for at least 45 minutes before turning it out of the tin.
  • Serve with pouring cream or warm it slightly and serve with ice-cream.