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Apple Cake with Toffee Sauce

Apple Cake with Toffee Sauce

Apple Cake Delight is a cozy, spiced dessert made with tender apples, warm spices, and a moist cake base, all finished with a rich homemade toffee sauce. Perfect for fall gatherings, holidays, or enjoying with a warm drink any time of year.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cakes, Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 –3 medium apples peeled and chopped or sliced
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp ground cloves
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk or buttermilk
For the Toffee Sauce:
  • ½ cup unsalted butter
  • ½ cup brown sugar packed
  • ½ cup heavy cream
  • Pinch of salt
  • Optional: ½ tsp vanilla extract or rum extract for flavor

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan or loaf pan with parchment paper.
  2. Prepare the apples: Toss peeled, chopped apples with cinnamon, nutmeg, cloves, and a spoonful of brown sugar. Let sit for 10–15 minutes.
  3. Make the batter: In a bowl, whisk together flour, baking powder, baking soda, salt, and spices. In another bowl, cream butter with brown sugar and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. Combine wet and dry: Alternate adding the dry ingredients and milk, mixing until just combined. Fold in the apple mixture.
  5. Bake: Pour batter into the prepared pan. Smooth the top and bake for 40–45 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
  6. Make the toffee sauce: In a small saucepan, combine butter, brown sugar, and cream. Bring to a boil, then simmer for 3–4 minutes, stirring constantly. Add salt and vanilla (if using), then cool slightly.
  7. Drizzle: Pour warm toffee sauce over the cooled cake. Reserve extra sauce for serving on the side.

Notes

  • Use tart apples like Granny Smith for the best balance of sweet and tangy flavor.
  • Do not overmix the batter — this keeps the cake tender.
  • The toffee sauce can be made ahead and reheated before serving.
  • Serve with vanilla or cinnamon ice cream for an extra indulgent dessert.
  • Store leftovers covered at room temperature for 2 days, or refrigerate for up to 5 days. Freeze without sauce for up to 2 months.