Toffee Apple Cake
A soft cinnamon sponge full of chunks of apple, with a dark toffee sauce poured over the top. A cosy autumn cake that keeps well.
- Time1 hr 30
- LevelEasy
- Costabout £0.42 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Grease and line a deep 20cm round cake tin.
- 2
Beat the softened butter and light brown sugar for 3 minutes until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour with each to stop it curdling.
- 3
Fold in the rest of the flour, the baking powder, cinnamon, milk and vanilla until you have a smooth, soft batter. Fold in the apple.
- 4
Spoon into the tin and level the top. Bake for 50 to 55 minutes until golden and a skewer comes out clean. If the top browns too fast, cover loosely with foil.
53 min - 5
Cool in the tin for 10 minutes, then turn out onto a wire rack.
- 6
Make the toffee. Melt the 50g butter with the muscovado sugar and cream in a small pan, then bubble for 2 minutes, stirring, until glossy.
2 min - 7
Prick the warm cake all over with a skewer and pour over the hot toffee, letting some sink in. Leave for 20 minutes before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.