Sticky Toffee Apple Cake

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Want to rustle up something rustic? Then soak in the autumnal aromas of apples, dates and spoon-lickingly sticky toffee whilst you prepare this homely loaf

about 12 slices

Medium 45 Minutes

Ingredients

Ingredients

For the recipe  Sticky Toffee Apple Cake

For the Cake:

100 g Dates Chopped
4 g Dr. Oetker Bicarbonate of Soda 1 tsp
65 g Unsalted butter
100 g Dark Muscovado Sugar
45 ml Golden Syrup
2 Eggs
145 g Plain Flour
1 tsp Dr. Oetker Baking Powder
Salt
1 tsp Dr. Oetker Madagascan Vanilla Extract
about 150 g Apples Red, grated

For the Toffee Sauce:

50 g Dark Muscovado Sugar
50 ml Double Cream
about 14 g Unsalted butter 1 tablespoon

For the Honeycomb:

150 g Caster Sugar
40 ml Water
10 g Dr. Oetker Liquid Glucose
about 4 g Dr. Oetker Bicarbonate of Soda 1 tsp

For the Decoration:

about 150 g Apples 1 red apple
about 14 g Unsalted butter 1 tbsp
5 g Dark Brown Soft Sugar 1 tsp
400 g Dr. Oetker Vanilla Buttercream Style Icing 1 tub

preparation

Preparation

For the Cake

Step 1: First thing’s first, preheat your oven to 180°C/160°C/Gas Mark 4 and grease and line a 900g loaf tin. 

Step 2: Now we’re set, pop the kettle on and place the dates and Bicarbonate of Soda into a heatproof bowl. Once the kettle’s done, pour 100ml of boiling water over the dates and set aside to cool. Now’s a great time to grate your apple, if you haven’t done so already!

Step 3: Next up, place the butter, sugar, vanilla & golden syrup into a large heatproof bowl. Melt in the microwave in 20 second bursts, stirring in between, until the butter is completely melted. 

Step 4: Weigh the flour, baking powder and salt into a bowl and leave to one side. 

Step 5: Beat the eggs into the melted butter and sugar, one at a time, mixing well between each addition. Sift in the flour and mix until just combined then fold in the dates and grated apple.

Step 6: Grab your prepared loaf tin and pour the mix in, making sure to smooth out the top. Pop in the oven and bake for 45-50 minutes. You’ll know it’s done when a skewer inserted into the centre of the cake comes out nice and clean.

For the Toffee Sauce

Step 7: Place the sugar and cream in a small saucepan, bring to the boil and simmer for one minute. Then simply remove from the heat, stir in the butter and allow to cool completely.

For the Honeycomb

Step 8: Line a baking tray with grease-proof paper and put to one side. 

Step 9: Combine the sugar, water and glucose syrup in a saucepan and bring to the boil. Keep a close eye on the sugar and once it starts to turn golden, whisk in the bicarbonate of soda. Careful! This mixture is very hot. 

Step 10: Once the mixture starts to bubble and froth work quickly to pour the bubbling mixture onto the prepared tray and leave to cool completely.

For the Apple Decoration

Step 11: Halve and core the apples then cut into thin slices. How thin? We’ll let you decide. 

Step 12: Heat the butter and sugar in a saucepan on a high heat until bubbling, then add the apples to the pan. Careful not to splash yourself with hot mixture when they plop in! If you own a slotted spoon, now’s the perfect time to use it.

Step 13: Stir the apples until they’re coated evenly in the butter and sugar, then turn down the heat and simmer for 5 minutes until softened. Allow to cool completely.

To Assemble

Step 14: Place the cooled cake onto a serving plate. Don’t have one? No worries! A small chopping board will add to the bake’s rustic charm.  

Step 15: Top with the buttercream, spreading generously over the top of the cake with a palette knife or the back of a spoon. Scatter over the apple slices and finish with a drizzle of toffee sauce.

Step 16: And that’s it, job done! You’re ready to serve up your lovely little loaf cake with tea, coffee, or a cheeky tipple of mulled cider. All that’s left to do is sit back and watch everyone get stuck into the stickiness! 

Fancy a nibble? Take a slice of apple and dip into the toffee sauce for a tasty mid-bake treat

Feeling adventurous? Instead of slicing, peel a continuous ribbon of apple until it breaks to create cute apple curls to top your loaf with. 

Nutritional Information for the recipe Sticky Toffee Apple Cake

Per Serving Per 100 g / ml
Energy 1700 kJ
406 kcal
1361 kJ
325 kcal
Fat 14.10 g 11.28 g
Carbohydrate 67.47 g 53.97 g
Protein 4.16 g 3.32 g

preparation

Preparation

For the Cake

Step 1: First thing’s first, preheat your oven to 180°C/160°C/Gas Mark 4 and grease and line a 900g loaf tin. 

Step 2: Now we’re set, pop the kettle on and place the dates and Bicarbonate of Soda into a heatproof bowl. Once the kettle’s done, pour 100ml of boiling water over the dates and set aside to cool. Now’s a great time to grate your apple, if you haven’t done so already!

Step 3: Next up, place the butter, sugar, vanilla & golden syrup into a large heatproof bowl. Melt in the microwave in 20 second bursts, stirring in between, until the butter is completely melted. 

Step 4: Weigh the flour, baking powder and salt into a bowl and leave to one side. 

Step 5: Beat the eggs into the melted butter and sugar, one at a time, mixing well between each addition. Sift in the flour and mix until just combined then fold in the dates and grated apple.

Step 6: Grab your prepared loaf tin and pour the mix in, making sure to smooth out the top. Pop in the oven and bake for 45-50 minutes. You’ll know it’s done when a skewer inserted into the centre of the cake comes out nice and clean.

For the Toffee Sauce

Step 7: Place the sugar and cream in a small saucepan, bring to the boil and simmer for one minute. Then simply remove from the heat, stir in the butter and allow to cool completely.

For the Honeycomb

Step 8: Line a baking tray with grease-proof paper and put to one side. 

Step 9: Combine the sugar, water and glucose syrup in a saucepan and bring to the boil. Keep a close eye on the sugar and once it starts to turn golden, whisk in the bicarbonate of soda. Careful! This mixture is very hot. 

Step 10: Once the mixture starts to bubble and froth work quickly to pour the bubbling mixture onto the prepared tray and leave to cool completely.

For the Apple Decoration

Step 11: Halve and core the apples then cut into thin slices. How thin? We’ll let you decide. 

Step 12: Heat the butter and sugar in a saucepan on a high heat until bubbling, then add the apples to the pan. Careful not to splash yourself with hot mixture when they plop in! If you own a slotted spoon, now’s the perfect time to use it.

Step 13: Stir the apples until they’re coated evenly in the butter and sugar, then turn down the heat and simmer for 5 minutes until softened. Allow to cool completely.

To Assemble

Step 14: Place the cooled cake onto a serving plate. Don’t have one? No worries! A small chopping board will add to the bake’s rustic charm.  

Step 15: Top with the buttercream, spreading generously over the top of the cake with a palette knife or the back of a spoon. Scatter over the apple slices and finish with a drizzle of toffee sauce.

Step 16: And that’s it, job done! You’re ready to serve up your lovely little loaf cake with tea, coffee, or a cheeky tipple of mulled cider. All that’s left to do is sit back and watch everyone get stuck into the stickiness! 

Fancy a nibble? Take a slice of apple and dip into the toffee sauce for a tasty mid-bake treat

Feeling adventurous? Instead of slicing, peel a continuous ribbon of apple until it breaks to create cute apple curls to top your loaf with. 

Nutritional Information for the recipe Sticky Toffee Apple Cake

Per Serving Per 100 g / ml
Energy 1700 kJ
406 kcal
1361 kJ
325 kcal
Fat 14.10 g 11.28 g
Carbohydrate 67.47 g 53.97 g
Protein 4.16 g 3.32 g

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