This Mary Berry Toffee Apple Cake is a moist and sticky recipe, which is made with fresh apples and a rich toffee sauce. It’s the ultimate comfort food recipe, ready in about an hour and a half.
Mary Berry Toffee Apple Cake Ingredients
For the Cake:
- 225g (1 cup) self-raising flour
- 1 tsp baking powder
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) caster sugar
- 4 large eggs
- 2 large cooking apples (such as Bramley)
For the Toffee Sauce:
- 100g (½ cup) unsalted butter
- 100g (½ cup) light muscovado sugar
- 2 tbsp golden syrup
- 150ml (⅔ cup) double (heavy) cream
How To Make Mary Berry Toffee Apple Cake
- Prep Oven and Tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 20cm (8in) round loose-bottomed cake tin and line the base with baking parchment.
- Make the Cake Batter: In a large bowl, place the flour, baking powder, softened butter, caster sugar, and eggs. Using an electric mixer or a wooden spoon, beat all the ingredients together until the mixture is smooth and well combined.
- Add the Apples: Peel, core, and chop the apples into small, 1cm (½ inch) chunks. Gently fold the apple pieces into the cake batter with a spatula.
- Bake the Cake: Spoon the batter into the prepared tin and level the surface. Bake for 40–50 minutes, or until the cake is golden, well risen, and a skewer inserted into the center comes out clean.
- Make the Toffee Sauce: While the cake bakes, make the sauce. In a small saucepan, gently melt the butter, muscovado sugar, and golden syrup over a low heat, stirring until the sugar has dissolved. Stir in the double cream, bring to a gentle simmer, and cook for 2-3 minutes until slightly thickened and glossy.
- Finish and Serve: Once the cake is baked, let it cool in the tin for 10 minutes. Serve slices of the warm cake generously drizzled with the warm toffee sauce.
Recipe Tips
- What are the best apples for this cake? Classic Bramley cooking apples are ideal as they cook down to a soft, fluffy texture that merges beautifully with the cake. If you prefer more distinct pieces of apple, a firm eating apple like a Braeburn will also work.
- How do I get a perfect toffee sauce? The key is low, gentle heat. Melt the butter and sugar slowly so the sugar dissolves completely without burning. Once you add the cream, keep it at a gentle simmer; boiling it too vigorously can cause it to split.
- Can I make this ahead of time? Yes. The cake can be baked a day ahead and stored in an airtight container. The toffee sauce can also be made in advance and stored in the fridge; just reheat it gently in a saucepan before serving.
- Why use the “all-in-one” method? This simple method, where all the cake ingredients are beaten together at once, is a Mary Berry signature. It’s incredibly quick and easy and produces a wonderfully reliable and tender cake.
What To Serve With Toffee Apple Cake
This is a very rich and satisfying dessert that is at its absolute best when served warm, drenched in the toffee sauce. It is perfectly complemented by:
- A scoop of good quality vanilla ice cream
- A dollop of clotted cream or crème fraîche
- A pouring of hot, creamy custard
How To Store Toffee Apple Cake
- Refrigerate: For the best results, it’s a good idea to store the cake and the toffee sauce in separate airtight containers in the refrigerator. The cake will keep for up to 4 days.
- Reheat: Gently reheat slices of the cake in the microwave and the sauce in a small saucepan before serving.
Toffee Apple Cake Nutrition Facts
- Serving: 1 slice (1/10th of cake)
- Calories: 560 kcal
- Carbohydrates: 65g
- Protein: 6g
- Fat: 32g
- Saturated Fat: 20g
- Sugar: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A cake sinking in the middle is usually caused by opening the oven door too early or by under-baking. Make sure to test the very center of the cake with a skewer; it should come out completely clean before you remove it from the oven.
Golden syrup is a classic British ingredient that provides a unique buttery flavor. If you cannot find it, a light corn syrup is the closest substitute, though the flavor will be slightly different.
It’s best to serve the warm sauce drizzled over individual warm slices of the cake just before eating. This keeps the cake from becoming too soggy and allows everyone to have the perfect sauce-to-cake ratio.
Try More Recipes:
- Mary Berry Apple and Lemon Cake Recipe
- Mary Berry Apple and Blackberry Cake Recipe
- Mary Berry Upside-Down Apple Cake Recipe
Mary Berry Toffee Apple Cake Recipe
Description
A classic, moist all-in-one apple sponge cake generously smothered in a rich and sticky homemade toffee sauce.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan) and prepare a 20cm (8in) round cake tin.
- Using the “all-in-one” method, beat the flour, baking powder, butter, sugar, and eggs together until smooth.
- Fold the chopped apples into the batter.
- Spoon into the prepared tin and bake for 40-50 minutes, until a skewer comes out clean.
- Meanwhile, make the sauce by gently melting the butter, sugar, and golden syrup. Stir in the cream and simmer for 2-3 minutes.
- Serve warm slices of the cake with a generous drizzle of the warm toffee sauce.
Notes
- The most important tip for this easy cake is not to overmix the batter once the ingredients have just combined.
- For a perfect toffee sauce, melt the sugar slowly over a low heat to ensure it dissolves completely without burning before you add the cream.
- Using softened, room temperature butter and eggs for the cake will result in a smoother batter and a more even bake.
- This cake is best served warm, which makes the sponge extra soft and allows the toffee sauce to soak in slightly.
