If you’re looking for a dessert packed with deep, rich flavors, this sticky toffee pudding cake with apples is a must-try! This indulgent treat features a moist, sponge-like cake infused with caramel notes and topped with a luscious, buttery toffee sauce. Originally a British classic, this version adds tender, spiced apples for a comforting twist. Whether you’re celebrating a holiday, hosting a dinner party, or simply craving something cozy, this dessert will leave a lasting impression.
Ingredients
Apples:
- 3-4 Fuji apples, cut into 1/2-inch (1.25 cm) pieces
- 3 tablespoons (40 g) brown sugar
- 1 teaspoon (2 g) cinnamon
- 1/4 teaspoon (1 g) salt
- 3 tablespoons (45 g) unsalted butter
Cake:
- 1 1/2 cups (225 g) pitted dates, chopped
- 1 cup (240 ml) boiling water
- 1 teaspoon (5 g) baking soda
- 1 1/2 cups (180 g) all-purpose flour
- 2 teaspoons (4 g) cinnamon
- 1 1/2 teaspoons (6 g) baking powder
- 1/2 teaspoon (3 g) salt
- 1/3 cup (65 g) brown sugar
- 1/4 cup (50 g) cane sugar
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
Sauce:
- 1/2 cup (115 g) unsalted butter
- 2/3 cup (130 g) brown sugar
- 1/2 cup (120 ml) heavy whipping cream
- 3/4 teaspoon (4 ml) vanilla extract
- 1 pinch salt
- Vanilla ice cream, for serving
Instructions
- In a medium saucepan, melt the butter over medium-high heat.
- Add the apples, then sprinkle with brown sugar, cinnamon, and salt. Stir to coat evenly.
- Cook for about 8 minutes until the apples are tender. Remove from heat and let cool.
- Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) baking pan and dust with flour or line with parchment paper.
- In a bowl, combine chopped dates, boiling water, and baking soda. Let sit for 20 minutes.
- Transfer the date mixture to a food processor and blend until smooth, about 2 minutes.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt.
- In a stand mixer, cream together brown sugar, cane sugar, and softened butter on medium-low speed for 2 minutes.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- Fold in the date puree on low speed until combined.
- Gradually add the dry ingredients, beating until smooth.
- Gently fold in 2 cups (260 g) of the prepared apples using a spatula.
- Pour the batter into the prepared baking pan and bake for 30 minutes.
- While the cake bakes, prepare the sauce. Melt butter in a heavy-bottom saucepan over medium heat.
- Stir in brown sugar and whisk in the heavy cream. Reduce heat to medium-low.
- Add vanilla extract and salt, stirring continuously for about 5 minutes until the sauce thickens slightly.
- Remove from heat and let cool for 5 minutes, stirring occasionally.
- Once the cake is baked, use a fork to poke holes across the surface.
- Pour 3/4 cup (180 ml) of the warm sauce over the cake, then return to the oven for another 5 minutes.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Serve slices with remaining apples, extra toffee sauce, and a scoop of vanilla ice cream.
Sticky toffee pudding cake is the ultimate comfort dessert, and this apple-infused version brings even more warmth and nostalgia to the table. The soft, caramelized apples blend beautifully with the rich, sticky toffee sauce, making every bite a perfect balance of sweetness and spice. Serve it warm with ice cream, and you’ve got a dessert that everyone will love!
