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Toffee Apple Cake 1

Toffee Apple Cake

This Toffee Apple Cake transforms the humble apple into a decadent masterpiece that perfectly balances warm spices, tender fruit, and rich toffee sauce. Unlike traditional apple cakes that can sometimes be dry or one-dimensional, this cake delivers multiple layers of flavor and texture in every bite—moist cake, tender apples, and a luscious toffee sauce that soaks into the warm cake for an irresistible treat perfect for any occasion.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 375 kcal

Equipment

  • 9-inch square baking pan
  • Parchment Paper
  • Electric Mixer
  • Medium Saucepan
  • Skewer

Ingredients
  

For the cake

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter softened (or plant-based butter for dairy-free option)
  • 1 cup brown sugar packed (can reduce to 3/4 cup for less sweetness)
  • 2 large eggs room temperature (or flax eggs for vegan version)
  • 1/4 cup Greek yogurt coconut yogurt works beautifully as an alternative
  • 1 tsp vanilla extract
  • 3 medium apples Granny Smith or Honeycrisp recommended
  • 1 tbsp lemon juice

For the toffee sauce

  • 1/2 cup unsalted butter
  • 1 cup brown sugar packed
  • 1/2 cup heavy cream coconut cream for dairy-free
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper, leaving some overhang for easy removal.
  • Peel, core, and dice two of the apples into 1/2-inch cubes. Slice the remaining apple into thin wedges for decorative topping. Toss the diced apples with 1 tablespoon of lemon juice to prevent browning.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly distributed.
  • In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  • Add eggs one at a time, beating well after each addition. Stir in the Greek yogurt and vanilla extract until smoothly incorporated.
  • Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  • Gently fold in the diced apples, ensuring they're evenly distributed throughout the batter.
  • Pour the batter into your prepared pan and arrange the apple slices on top in a decorative pattern.
  • Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If edges brown too quickly, tent with foil after 30 minutes.
  • While the cake is baking, prepare your toffee sauce. In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir until dissolved, about 2-3 minutes.
  • Gradually whisk in the cream, being careful as mixture may sputter. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in salt and vanilla.
  • When the cake is done, allow it to cool in the pan for 10 minutes before lifting out using the parchment overhang.
  • While still warm, poke holes throughout the cake with a skewer and pour half the warm toffee sauce over the top, allowing it to soak in. Reserve the remaining sauce for serving.

Notes

For a lighter version that maintains 90% of the original flavor profile:
  • Reduce sugar to 3/4 cup in both the cake and sauce
  • Use whole wheat pastry flour for half the all-purpose flour
  • Replace half the butter with unsweetened applesauce
  • Use 2% Greek yogurt instead of full-fat
  • Increase the apple content by 25% to boost natural sweetness and moisture
For dietary restrictions:
  • Gluten-free: Use a 1:1 gluten-free flour blend with 1/2 teaspoon xanthan gum
  • Dairy-free: Substitute coconut oil for butter and coconut cream for heavy cream
  • Vegan: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg)
Store at room temperature, covered, for up to 2 days. Refrigerate for up to 5 days in an airtight container. Freeze individual slices for up to 3 months.

Nutrition

Calories: 375kcalCarbohydrates: 49gProtein: 4gFat: 19gSaturated Fat: 12gCholesterol: 78mgSodium: 210mgFiber: 2gSugar: 35g
Keyword Apple Cake, Toffee Sauce, Fall Dessert, Spiced Cake
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