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“Who doesn’t love a moist cake that tastes like autumn in your mouth? This Sticky Toffee Apple Cake with only last seconds in your home. Make this simple baking recipe and you’ll know what I’m talking about!” – Paige Rhodes
Recipe developed by My Modern Cookery
Ingredients
- 2 1⁄2 cups flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 cup unsalted butter, melted
- 1 1⁄2 cups packed light brown sugar
- 4 large eggs
- 4 medium apples, peeled, cored, and medium diced
- 3/4 cup dried apples, chopped
For the Toffee Sauce
- 6 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
Directions
- Preheat oven to 350 degrees Fahrenheit, and spray your bundt pan with non-stick spray.
- In a medium bowl, whisk the flour, cinnamon, baking powder, salt, and baking soda together.
- In a large bowl, melt the butter in the microwave, and add brown sugar and eggs, whisking until smooth.
- Gradually whisk in dry ingredients just until combined- don’t overmix.
- Fold in the fresh apples and dried apples and spoon batter into the bundt pan, smoothing the top.
- Bake until a tester inserted into the center of the cake comes out clean, about an hour.
- Cool in the pan for about 15 minutes, and invert onto a rack to cool completely.
- For the toffee sauce, melt butter in a medium saucepan over medium heat. When it foams, add brown sugar and vanilla extract, stir once, and heat until bubbling and the color of maple syrup, about 5 minutes.
- Carefully add cream in a slow stream while stirring, and cook until the sauce bubbles up and increases in volume, about 2 minutes; remove from heat.
- Drizzle warm toffee sauce over the entire cake and enjoy it!
