Name: Recipe "Apple Cake with Toffee Sauce"
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2.5 cup all-purpose flour (spooned & leveled); 2 tsp baking powder; 0.5 tsp baking soda; 1 tsp kosher salt; 2 tsp ground cinnamon (divided); 0.25 tsp ground nutmeg; 0.25 tsp ground ginger; 0.25 tsp ground allspice; 1 cup avocado oil, canola, or vegetable oil; 0.75 cup packed dark brown sugar (packed); 0.75 cup granulated sugar; 4 large eggs (at room temperature); 2 tsp pure vanilla extract; 3 cup peeled chopped apples (1/2-inch chunks, about 2 to 3 large apples); 1 tbsp lemon juice; 0.5 cup heavy whipping cream; 0.5 cup salted butter (cut into tablespoon pieces); 0.75 cup packed dark brown sugar (packed); 1.5 tsp pure vanilla extract

Since dessert is on the menu, Jam Thumbprint Cookies or Oatmeal Cake fit right alongside it.

A Fall Apple Cake That Rivals Sticky Toffee Pudding

This apple cake with toffee sauce takes everything you love about sticky toffee pudding and gives it a fresh seasonal twist. Tender chunks of apple are folded into a warmly spiced batter, then the whole cake gets soaked in a rich, buttery toffee sauce. The oil in the batter keeps the cake remarkably moist, so it stays tender even after a couple days.

Three Reasons to Make This Apple Cake

Bold spiced flavor with real apple chunks. Every bite has tender apple pieces and a warm blend of cinnamon, nutmeg, ginger, and allspice.
Homemade toffee sauce that seeps into the cake. Poking holes lets the sauce soak in, making every square gooey and rich.
No stand mixer needed. Everything comes together with a whisk and spatula, and the toffee sauce simmers in one saucepan in under 10 minutes.

Key Ingredients for the Best Apple Cake

Apples. Use a mix of tart and sweet varieties like Granny Smith and Honeycrisp. They hold their shape during baking and give a nice contrast to the sweet toffee. Chop them into 1/2-inch chunks for even distribution.
Dark brown sugar. The higher molasses content gives a deeper caramel flavor that pairs perfectly with the toffee sauce. It also adds moisture to the cake.
Oil. Avocado, canola, or vegetable oil keeps the cake incredibly moist without adding a heavy flavor. That’s why this cake stays soft for days.

Kitchen Tools for This Apple Cake Recipe

A 9×13-inch metal baking pan for even baking
A medium saucepan for the toffee sauce
A whisk and rubber spatula for mixing
A toothpick or skewer for poking holes

Tips for Making the Best Moist Apple Cake

Use room-temperature eggs so they emulsify smoothly into the batter. Cold eggs can cause the oil to separate. When you fold in the apples, do it gently to avoid crushing them, you want distinct chunks in every bite.

For the toffee sauce, let it cool 10 minutes after cooking. It will thicken as it sits. If you pour it too hot, it will run off the cake instead of soaking in. Poking holes with a skewer or toothpick before pouring helps the sauce seep deep into the cake.

Easy Variations for This Apple Cake Recipe

Swap the apple mix: Fuji or Braeburn work great, or try all Granny Smith for a tarter bite. Add 1/2 cup of chopped walnuts or pecans along with the apples for extra texture. To make it gluten-free, use a 1-to-1 gluten-free flour blend, just spoon and level it carefully.

Toppings and Pairings for This Spiced Apple Cake

Warm slices with a scoop of vanilla ice cream are classic, but whipped cream works too. For a little crunch, sprinkle toasted pecans or a pinch of flaky sea salt on top. This cake also pairs well with a cup of hot coffee or spiced chai.

How to Store Leftover Apple Cake

Cover the cake tightly and keep it at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. This cake tastes great warm, at room temperature, or even straight from the fridge. I do not recommend freezing this cake, as the texture changes.

Apple Cake with Toffee Sauce FAQs

Can I use light brown sugar instead of dark?

Yes, but dark brown sugar gives a deeper, more caramel-like flavor because of its higher molasses content. The cake will still be good with light brown sugar, just slightly less rich.

Can I make this cake with butter instead of oil?

I don’t recommend it. Oil keeps this cake exceptionally moist, while butter can make it denser and drier. If you must substitute, use melted and cooled butter, but expect a different texture.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. The top should be golden brown and the edges will start pulling away from the pan.

Can I skip the toffee sauce?

The cake is delicious on its own, but the toffee sauce adds moisture and a rich, buttery sweetness that makes this dessert special. If you skip it, consider dusting with powdered sugar or serving with a caramel drizzle.

Recipe

Apple Cake with Toffee Sauce

Apple cake with toffee sauce is a warm, comforting dessert that beautifully combines the flavors of sweet, tender apples with rich, buttery toffee. Serve with a dollop of whipped cream or vanilla ice cream.

mediumVegetarian

15 min

Prep Time

45 min

Cook Time

1 hr

Total Time

Servings

Dessert

Course

American

Cuisine

508 kcal

Calories

Ingredients

Servings

2.5 cup all-purpose flour, spooned & leveled
2 tsp baking powder
0.5 tsp baking soda
1 tsp kosher salt
2 tsp ground cinnamon, divided
0.25 tsp ground nutmeg
0.25 tsp ground ginger
0.25 tsp ground allspice
1 cup avocado oil, canola, or vegetable oil
0.75 cup packed dark brown sugar, packed

0.75 cup granulated sugar
4 large eggs, at room temperature
2 tsp pure vanilla extract
3 cup peeled chopped apples, 1/2-inch chunks, about 2 to 3 large apples
1 tbsp lemon juice
0.5 cup heavy whipping cream
0.5 cup salted butter, cut into tablespoon pieces
0.75 cup packed dark brown sugar, packed
1.5 tsp pure vanilla extract

Instructions

1
Preheat oven to 350 degrees F. Grease a 9x13-inch pan with cooking spray and set aside.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 1/2 teaspoons cinnamon, nutmeg, ginger, and allspice. Set aside.
3
In a large bowl, whisk together the oil, brown sugar, sugar, eggs, and vanilla extract.
4
Add the dry ingredients to the wet ingredients and stir with a spatula until just combined.

5
In a small bowl, combine the apple chunks, lemon juice, and remaining 1/2 teaspoon cinnamon. Stir until apples are well coated.
6
Gently fold in the apples into the cake batter.
7
Pour the cake batter into the prepared pan and spread evenly with a spatula. Bake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean and the cake is golden brown. Remove the cake from the oven and let it cool in the pan while you make the toffee sauce.
8
In a medium

Nutrition (per serving)

508kcal

Calorie breakdown

Protein4%18 kcal

Fat43%222 kcal

Carbohydrates53%276 kcal

How this was calculated — 19 of 19 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2196 kcal

baking powderLeavening agents, baking powder, low-sodium10 kcal

baking sodaLeavening agents, baking soda0 kcal

kosher saltSalt, table0 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)45 kcal

ground nutmegOil, nutmeg butter11 kcal

ground gingerGinger root, raw1 kcal

ground allspiceSpices, allspice, ground3 kcal

avocado oil, canola, or vegetable oilOil, oat2122 kcal

packed dark brown sugarSugars, brown684 kcal

granulated sugarSugars, granulated693 kcal

large eggsEgg, whole, raw, fresh6 kcal

pure vanilla extractVanilla extract29 kcal

peeled chopped applesApples, raw, without skin346 kcal

lemon juiceLemon juice, raw3 kcal

heavy whipping creamCream, fluid, heavy whipping408 kcal

salted butterButter, salted860 kcal

packed dark brown sugarSugars, brown684 kcal

pure vanilla extractVanilla extract22 kcal

Serving size ≈ 151 g · 16 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: autumn, dessert, Oven Baked, vegetarian

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