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Sticky Toffee Apple Cake

Sticky toffee apple cake is baked with chopped dates and finely diced Granny Smith apple, then soaked with warm brown sugar toffee sauce. The cake has a tender, moist crumb and is served warm with extra sauce.
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Prep Time 15 minutes
Cook Time 43 minutes
standing and resting 30 minutes
Total Time 1 hour 28 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 tbsp unsalted butter for the pan
  • 0.5 cup unsalted butter softened, for the cake
  • 0.5 cup unsalted butter for the sauce
  • 8 oz pitted dates chopped
  • 0.75 cup water boiling
  • 0.5 tsp baking soda
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp fine salt for the cake
  • 0.75 cup light brown sugar packed, for the cake
  • 2 eggs large, room temperature
  • 1 tsp vanilla extract
  • 1 Granny Smith apple medium, peeled, cored, and finely diced
For the toffee sauce
  • 0.75 cup heavy cream
  • 1 cup light brown sugar packed, for the sauce
  • 0.25 tsp fine salt for the sauce

Equipment

  • 1 9-inch square baking pan

Method
 

Prepare and bake the cake
  1. Heat the oven to 350°F and grease a 9-inch square baking pan with 1 tablespoon of the butter.
  2. Put the chopped dates in a heatproof bowl and pour over the boiling water.
  3. Stir the baking soda into the dates and water, then let stand for 10 minutes.
  4. Mash the date mixture until thick but still slightly chunky.
  5. Whisk the flour, baking powder, and 1/2 teaspoon of the salt in a medium bowl.
  6. Beat the softened 1/2 cup butter with 3/4 cup of the brown sugar in a large bowl until light and fluffy, about 2 minutes.
  7. Beat in the eggs one at a time, then beat in the vanilla.
  8. Mix in the flour mixture just until combined.
  9. Fold in the date mixture and apple.
  10. Spread the batter in the prepared pan and bake for 35 to 40 minutes, until the top springs back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
Make the toffee sauce
  1. Let the cake rest in the pan for 10 minutes.
  2. While the cake rests, melt the remaining 1/2 cup butter in a small saucepan over medium heat.
  3. Stir in the remaining 1 cup brown sugar, heavy cream, and remaining 1/4 teaspoon salt.
  4. Bring the sauce to a gentle simmer and cook, stirring, for 3 minutes, until smooth and slightly thickened.
Finish and serve
  1. Prick the warm cake all over with a skewer.
  2. Pour 1/2 cup of the warm sauce evenly over the cake and let stand for 10 minutes.
  3. Cut into squares and serve warm with the remaining sauce.

Notes

For the moistest crumb, mash the soaked dates until thick but leave them slightly chunky. Refrigerate covered for up to 3 days; freeze the cake and sauce separately for up to 2 months. For a dairy-free variation, use plant-based butter and dairy-free cream.