Name: Sticky Toffee Apple Cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 1 × 20 cm cake (8–10 slices)
Cuisine: British
Ingredients: 200 g plain flour; 1½ tsp baking powder; 1 tsp salt; ½ tsp ground cinnamon; 2 large eggs, at room temperature; 150 g light brown sugar, for the cake; 1 tsp vanilla extract, for the cake; 100 g unsalted butter, melted; 25 g vegetable oil; 50 ml whole milk; 2 large apples (about 200 g peeled and cubed); 50 g brown sugar, for the toffee sauce; 75 ml double cream; 15 g unsalted butter, for the toffee sauce; 1 tsp vanilla extract, for the toffee sauce; ½ tsp flaky sea salt

Method

9 steps

Make the sauce first: put 50 g brown sugar, 15 g butter, double cream and 1 tsp vanilla in a small saucepan. Heat over medium heat, stirring, for 3–5 minutes until glossy and slightly thickened. Do not let it boil hard or cook until it becomes chewy.
Remove the sauce from the heat and stir in the flaky sea salt. Set aside to cool until warm and pourable. If it becomes too thick, warm it gently and stir.
Heat the oven to 175°C (350°F). Line the base and sides of a 20 cm springform tin with baking parchment.
In a bowl, mix the flour, baking powder, cinnamon and salt. In a second bowl, whisk the eggs with 150 g light brown sugar and the cake’s 1 tsp vanilla until smooth.
Whisk the melted butter, oil and milk into the egg mixture. Add the dry ingredients and fold just until no dry flour remains; avoid overmixing.
Pour the batter into the prepared tin. Scatter the cubed apples evenly over the top and press them gently into the batter.
Bake for 45–50 minutes, until golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.
Leave the cake in the tin for 10 minutes, then carefully release the sides and transfer it to a serving plate. Avoid turning it upside down if that risks breaking the soft cake.
Spoon or brush the warm salted toffee sauce over the cake. Serve warm.

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Recipe notes

Helpful tips

Use apples that hold their shape during baking, such as Pink Lady or Braeburn.
Line the tin well because the soft cake can stick as the toffee topping sets.
Begin checking the centre at 45 minutes; ovens vary and the cake can dry out if overbaked.
Warm leftover sauce gently until pourable before serving.

Equipment

springform pan
parchment paper
saucepan
bowl
whisk
oven

Storage

Store covered in the refrigerator for up to 3 days because of the cream-based sauce. Bring to room temperature or warm individual slices gently before serving.