This sticky toffee apple pudding cake is a moist, spiced cake, paired up with sweet, tangy caramelised apples soaked in warm toffee sauce. The ultimate autumn dessert!
If you love sticky toffee pudding (Traditional British dessert), this cake will be your newest obsession! It’s an amazing twist on the classic.
INGREDIENTS YOU'LL NEED FOR THIS RECIPE!
The whole recipe, including the ingredients with their exact quantities, is mentioned in the recipe card at the bottom of this post.
Here is the list of ingredients required to make this apple pudding cake.
For caramelised apples
Apples: Peeled, Cored, and grated. I used more Granny Smith apples because they are hard, high in acid and lean in sugar. High-acid apples retain more flavour when cooked or baked but any crisp, slightly tart apple will work.
Light brown sugar (soft): I used light brown sugar for a richer, deeper flavour with caramel notes. Dark brown sugar works well too if you prefer an even bolder taste.
Salt: It is used to balance tartness and sweetness.
Ground cinnamon
Lemon juice: It helps to preserve the colour of apples and prevents the apple from turning brown by slowing down the oxidation process.
Unsalted butter
Vanilla extract
For Apple pudding cake
Plain flour
Ground cinnamon
Salt
Baking powder & Baking soda
Eggs
Vanilla extract
Unsalted butter
Golden syrup: If golden syrup isn’t available, you can substitute it with honey.
Granulated sugar
Milk: Use whole/full-fat milk for best results
Walnuts, roughly chopped
For Toffee sauce
Light brown sugar, soft
Unsalted butter
Double cream/heavy cream
Golden syrup
salt
Vanilla extract
EQUIPMENT REQUIRED
Hand whisk
9 x 13-inch ceramic baking dish or a 9 x 13” baking pan
A grater
Mixing bowls
Spatula
A small saucepan
SERVING SUGGESTION!
You can serve this cake with a variety of ice cream flavours, a drizzle of custard, a splash of cream or even with more warm toffee sauce.
PRO TIPS!
Measure your flour correctly: The best way to measure the flour is by using a digital scale. If you don’t have a scale, use proper measuring cups. Fluff the flour with a spoon into a measuring cup. Scrape a knife across the top of a measuring cup to level the flour without packing it in. Too much flour will lead to dry, dense or crumbly cake.
Sift your dry ingredients before adding them to the wet mixture as it helps to combine everything evenly.
Use a box grater or the grating attachment on a food processor to grate the apples.
Don’t over-mix the batter: Once the dry ingredients are combined with the wet ingredients, stop mixing too much, or your cake will end up dense.
It’s best enjoyed fresh, but you can keep it for up to 4-5 days in the fridge. You can reheat in a microwave any leftover cake before serving.
FAQ
Can I make this cake ahead of time?
Absolutely yes! This pudding cake is ideal for making ahead; bake it up to a day or two in advance and store it covered in the fridge. Reheat it in a hot oven for 10-15 minutes before serving. Enjoy with warm toffee sauce and a scoop of ice cream or a drizzle of custard and a splash of cream.
How to store it?
Keep covered any leftover pudding cake in the fridge for up to 4-5 days. Before serving, reheat the cake in a hot oven for 10-15 minutes or briefly warm it in the microwave.
Happy baking and eating! 😊
Sticky Toffee Apple Pudding Cake
This sticky toffee apple pudding cake is a moist, spiced cake, paired up with sweet, tangy caramelised apples soaked in warm toffee sauce. If you love sticky toffee pudding, this cake will be your newest obsession!
4 medium apples (3 Granny Smith apples + 1 Gala apple) peeled, cored and grated
28 g (2 tbsp) unsalted butter
1/2 tsp vanilla extract
75 g (1/3 cup) soft Light brown sugar
1 tbsp lemon juice
1/4 tsp salt
1/2 tsp ground cinnamon
For Apple pudding cake
260 g (2 cups) Plain flour/all-purpose flour
1/2 tsp salt
1 tsp ground cinnamon
8 g (2 tsp) baking soda
6 g (1 1/2 tsp) baking powder
3 eggs UK-medium size (weight without shell = 164 g)
2 tsp vanilla extract
113 g (1/2 cup) unsalted butter
100 g (1/2 cup) granulated sugar
48 g (3 tbsp) golden syrup
180 ml (3/4 cup) whole milk/full fat
1/2 cup walnuts, roughly chopped
For Toffee sauce
130 g (1/2 cup + 2 1/2 tbsp)Soft light brown sugar
1 tsp vanilla extract
32 g (2 tbsp) golden syrup
260 g (1 cup + 1 tbsp) double cream/heavy cream
75 g (1/3 cup)unsalted butter
1/4 tsp salt
Instructions
To make Caramelised apples
Start by making caramelised apples. Peel and core the apples and grate three of them using a grater and chop one apple into very small pieces (total weight = 357 g)
In a non-stick frying pan, over medium heat, melt the butter, then add light brown sugar, ground cinnamon, vanilla, salt and lemon juice, cook it for a minute then add the grated and chopped apples. Let it cook for 5 minutes over medium-high heat, uncovered, stirring occasionally to prevent it from burning. Remove it from heat and let it cool at room temperature before use (weight after cooking = 369 g).
To make apple pudding cake
Grease a 9 x 13” ceramic baking dish with butter or oil, and set aside.
Preheat the Fan oven to 155C/311F (For a conventional oven, 175C/347F).
In a large bowl, sift together the plain flour, baking powder, baking soda and salt, and set aside.
Melt the butter in the microwave, and let it cool down slightly.
In another medium bowl whisk the eggs, vanilla extract and sugar together. Whisk in milk (room temperature), golden syrup and melted butter.
Now add dry ingredients to wet ingredients and gently stir until just combined. Don’t over-mix the batter.
Finally, gently fold in the caramelized apples until well combined. Pour the batter into the baking dish.
Bake in the preheated oven for 30-35 minutes until golden brown and a tester inserted in the centre of the cake comes out clean.
To make the toffee sauce
Make the sauce while the pudding cake is baking. In a medium saucepan, over medium heat mix together butter, light brown sugar, golden syrup, vanilla extract, salt and double cream. Stir until the sugar has fully dissolved and the butter has melted and combined.
Bring the sauce to a boil and cook for 4-5 minutes, until it thickens slightly.
You can keep toffee sauce in the fridge for 3 -5 days and will thicken significantly when chilled. You can reheat it in a microwave before use.
After baking, remove the pudding cake from the oven and prick the top with a fork or toothpick, then pour half of the hot toffee sauce over while it’s still hot. Let it stand for 15-20 minutes, then serve with more warm toffee sauce and ice cream or custard, or cream. Enjoy!
KEYWORDS:
sticky toffee pudding, apple cake, sticky toffee apple pudding cake
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