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    Delicious toffee apple cake recipe

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    This toffee apple cake recipe is moist and delicious with a hidden layer of tender apples in the centre. Serve it hot with ice cream or cold with custard.

    Toffee apple cake with a slice cut out placed on a white place with toffe sauce drizzled over the top.

    The recipe is taken from 2014 Celebrity Masterchef winner Sophie Thompson's newly released debut cookbook, My Family Kitchen: Favourite Recipes from Four Generations.

    This toffee apple cake features in Sophie Thompson's My Family Kitchen

    The book shines with Sophie's slightly off-the-wall personality (I've loved her style for years!), and is packed with firm favourites like sweet and sour pork, 'dead fly biscuits' and apple turnovers, but all with a family twist.

    Each recipe is easy to follow and I'm delighted to share this toffee apple cake, which is quick to prepare and bound to impress at the table.

    Toffee apple cake with a slice cut out placed on a white place with toffe sauce drizzled over the top.

    Here's how to make this sweet toffee apple cake.

    Ingredients

    For the cake:

    • 175 g (6.17 oz) unsalted butter softened, plus extra for greasing
    • 150 g (5.29 oz) granulated white sugar
    • 4 large free range eggs lightly beaten
    • 200 g (7.05 oz) self-raising white flour (self rising flour)
    • 1 tsp vanilla extract
    • 150 g (5.29 oz) ground almonds (almond meal)
    • 1 tsp baking powder
    • 3 large eating apples about 400g, peeled, cored, and thinly sliced

    For the toffee sauce:

    • 100 g (3.53 oz) salted butter
    • 100 g (3.53 oz) light muscovado sugar (molasses sugar)
    • 150 ml (5.07 floz) double cream (heavy cream)

    Equipment

    Instructions

    1. Preheat the oven to 160C (140C fan, 320F, Gas 3).
    2. Grease and base line a 20cm (8 in) loose-bottomed cake tin.
    3. First make your toffee sauce by melting all the ingredients together in a pan over a low heat and stirring and bubbling until golden, about 2 minutes. Set aside to cool.
    4. Put the butter and sugar in the bowl of an electric mixer and cream together until pale.
    5. Gradually add the beaten eggs, adding a large spoonful of flour after each to stop the mixture curdling.
    6. Once the eggs are combined, beat in the vanilla extract, then add the remaining flour, ground almonds and baking powder. Fold in well.
    7. Pour half the mixture into your prepared tin and spread in an even layer.
    8. Arrange half the apple slices in a swirled layer, then spoon over half the toffee sauce. Repeat with the remaining cake mixture, apples and toffee sauce (leave a bit of toffee sauce for final drizzling, if you can).
    9. Bake in the oven for 1 hour - 1 hour 10 minutes (check for doneness with a skewer after 1 hour).
    10. The cake will rise up during baking and can drip good over the edge, so place a foil-lined tray underneath to catch any toffee drips.
    11. Remove from the oven and leave to cool in the tin for at least 45 minutes before unmoulding.
    12. Drizzle with the remaining toffee sauce and serve warm with ice cream or cold with hot tea.

    Are you tempted to try this recipe?

    You can also grab Sophie's Lemony Almond and Polenta Cake recipe over on Fuss Free Flavours.

    My Family Kitchen is published by Faber & Faber, and is available in hardback from 3rd September 2015, RRP £22. Order it here.

    Print this toffee apple cake recipe

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    4.3 from 6 votes

    Delicious Toffee Apple Cake Recipe

    This toffee apple cake recipe is moist and delicious with a hidden layer of tender apples in the centre. Serve it hot with ice cream or cold with custard.
    Prep Time30 minutes mins
    Cook Time1 hour hr 15 minutes mins
    Total Time1 hour hr 45 minutes mins
    Course: cakes and bakes, Cookies
    Cuisine: British
    Diet: Vegetarian
    Servings: 8 -10
    Author: Emily Leary

    Ingredients

    For the cake:

    • 175 g (6.17 oz) unsalted butter softened, plus extra for greasing
    • 150 g (5.29 oz) granulated white sugar
    • 4 large free range eggs lightly beaten
    • 200 g (7.05 oz) self-raising white flour (self rising flour)
    • 1 tsp vanilla extract
    • 150 g (5.29 oz) ground almonds (almond meal)
    • 1 tsp baking powder
    • 3 large eating apples about 400g, peeled, cored, and thinly sliced

    For the toffee sauce:

    • 100 g (3.53 oz) salted butter
    • 100 g (3.53 oz) light muscovado sugar (molasses sugar)
    • 150 ml (5.07 floz) double cream (heavy cream)

    Instructions

    • Preheat the oven to 160C (140C fan, 320F, Gas 3).
    • Grease and base line a 20cm (8 in) loose-bottomed cake tin.
    • First make your toffee sauce by melting all the ingredients together in a pan over a low heat and stirring and bubbling until golden, about 2 minutes. Set aside to cool.
    • Put the butter and sugar in the bowl of an electric mixer and cream together until pale.
    • Gradually add the beaten eggs, adding a large spoonful of flour after each to stop the mixture curdling.
    • Once the eggs are combined, beat in the vanilla extract, then add the remaining flour, ground almonds and baking powder. Fold in well.
    • Pour half the mixture into your prepared tin and spread in an even layer.
    • Arrange half the apple slices in a swirled layer, then spoon over half the toffee sauce. Repeat with the remaining cake mixture, apples and toffee sauce (leave a bit of toffee sauce for final drizzling, if you can).
    • Bake in the oven for 1 hour - 1 hour 10 minutes (check for doneness with a skewer after 1 hour).
    • The cake will rise up during baking and can drip good over the edge, so place a foil-lined tray underneath to catch any toffee drips.
    • Remove from the oven and leave to cool in the tin for at least 45 minutes before unmoulding.
    • Drizzle with the remaining toffee sauce and serve warm with ice cream or cold with hot tea.

    Nutrition

    Calories: 703kcal | Carbohydrates: 66g | Protein: 11g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 125mg | Potassium: 239mg | Fiber: 5g | Sugar: 41g | Vitamin A: 1301IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    This is a commissioned post for Faber & Faber

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    Toffee Apple Crumble Recipe
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    Apple Cherry Granola Crumble Recipe for One!
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    Have you got my book?

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    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

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    Reader Interactions

    Comments

      4.34 from 6 votes (4 ratings without comment)

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    1. Noreen Smith says

      October 16, 2019 at 10:26 am

      Looks lovely i am going to make it today
      Just one question is the toffee sauce ok if we don't eat all the cake in one go or should the cake go in the fridge?

      Reply
      • Emily Leary says

        October 17, 2019 at 4:13 pm

        Hi. It would almost certainly be fine for one day, but since it contains apples and therefore quite a lot of moisture, I think storing in the fridge is a good idea.

        Reply
    2. Steph Curtis says

      October 16, 2016 at 10:59 pm

      5 stars
      I would love to try this, but wondering if it can be done nut-free - as in, just leave the almonds out completely? Or would you need to substitute something else in?! Thanks :)

      Reply
    3. Lauren @ Create Bake Make says

      September 07, 2015 at 8:31 am

      5 stars
      What a gorgeous looking cake, I love it!

      Reply
      • Emily Leary says

        September 07, 2015 at 2:43 pm

        Thank you :) Do please let me know if you try it.

        Reply
    4. You Baby Me Mummy says

      September 03, 2015 at 10:26 pm

      OMG! I cannot tell you how perfect this is, it would literally be my ideal cake. Best get baking! x

      Reply
      • Emily Leary says

        September 07, 2015 at 2:52 pm

        Awww, thank you!

        Reply
    5. Laura says

      September 03, 2015 at 7:15 pm

      That looks amazing - just the right amount of sauce and the sort of cake I'd want to eat really slowly just so I could savour it!

      Reply
      • Emily Leary says

        September 07, 2015 at 2:53 pm

        Thank you! It is indeed lovely served warmed and eaten slowly. I really do recommend giving it a go!

        Reply
    6. Midlife Singlemum says

      September 03, 2015 at 6:51 pm

      Toffee apple cake - what aperfect combination of flavours and I do lovev a moist cake. I always felt sorry for Sophie Thompson as an actress as she was always given the dowdy or wicked women parts. This book looks great though.

      Reply

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