Sticky Toffee Apple Cake. This recipe is a warm apple spice cake version of a sticky toffee pudding. Rich, moist and densely textured, this would make an ideal brunch cake or decadent dessert any time. Can an Autumn dessert get better than this?
Sticky Toffee Apple Cake
This toffee apple cake recipe will be no surprise to readers who know of my love for Sticky Toffee Pudding. I really enjoy the sweet, rich taste of of that classic dessert and decided that a warm apple cake version that partially mimics the beautiful dense texture of the pudding would be a great idea.
One of my work colleagues, Lynn had provided me with some apples from a bumper crop due to such a great growing season we had here in Newfoundland and I promptly jarred up some plain applesauce to use in apple muffins and cakes. The apple sauce adds greatly to the moistness of the cake while adding lots of flavour too.
The folks at my office were again the lucky recipients of my early morning baking experiment. When I showed up with this cake, warm out of the oven, at 9 AM it did not last very long at all.
Sticky Toffee Apple Cake
This would make an ideal addition to any weekend brunch but would be equally great as a decadent dessert with a little whipped cream or even vanilla ice cream in the side.
This is a very rich dessert cake, so it serves more people than usual. It is best served in small slices.
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Sticky Toffee Apple Cake
If you liked this recipe, check out this favourite for using over ripe bananas!
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 3 tbsp corn syrup
- 3 large diced apples
- 1/2 cup butter
- 1 1/4 cup firmly packed brown sugar
- 4 tsp vanilla extract
- 1/3 cup dark corn syrup or golden syrup
- 3 large eggs
- 2 cups apple sauce
- 2 1/2 cups all purpose flour
- 3 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp fresh nutmeg
- 1/4 tsp ground cloves
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Grease tube pan or large bundt pan well. Preheat the oven to 350 degree oven.
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Begin by making a brown sugar caramel for the bottom of the tube pan.
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In a small saucepan melt the butter and add the brown sugar and corn syrup.
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Bring to a boil and let simmer for only a minute or two over medium low heat. Remove from heat and stir in the diced apples.
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Pour this mixture evenly over the bottom of the greased pan.
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Cream together the butter, brown sugar, and vanilla extract well.
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Add the corn syrup and again beat well.
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Beat in the eggs, one at a time, beating well after each addition.
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Blend in the apple sauce.
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Sift together the flour, baking powder, cinnamon, nutmeg and cloves.
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Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
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Pour into the prepared pan and bake for 45 -55 minutes or until a toothpick inserted in the center comes out clean. Let the cake rest in the pans for 10 -15 minutes before inverting the cake onto a serving plate.
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Note: Depending on the size of your bundt pan and the size of the apples in the recipe, you may have a little extra batter which can be baked in a couple of muffin tins if necessary. Don’t fill a bundt pan more than an inch from the top of the pan. Most regular tube pans should be large enough for this cake.
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I have so many apples right now and this looks like the perfect way to use all those left from applesauce, apple pie, apple crumble… And it’s so darn beautiful with that golden, toffee-like color… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thanks for continuing to inspire me with your creations…
Made this yesterday…really lovely, had some for dessert with fresh cream, and cold with a cuppa today… A little hint/tip put the tin on a baking tray, my toffee escaped and burnt itself to the bottom of my oven!