Mary Berry​ Toffee Apple Cake Recipe

This fudgy Mary Berry Toffee Apple Cake is made with a rich, caramel-flavored sponge, tender apple chunks, and a drizzle of buttery toffee sauce. The result is a decadent and moist cake with a delightful sticky texture. This recipe creates a showstopping dessert that’s perfect for a celebratory dinner or a cozy fall gathering, serving up to 10 people.

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Mary Berry Toffee Apple Cake Ingredients

For the Cake:

• 225g Self-Raising Flour
• 175g Unsalted Butter, softened
• 175g Light Brown Sugar
• 2 Large Eggs
• 1 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 2 Medium Apples, peeled, cored, and thinly sliced

For the Toffee Topping:

• 100g Unsalted Butter
• 150g Light Brown Sugar
• 2 tbsp Milk

How To Make Mary Berry Toffee Apple Cake

1. Preheat the oven and prepare the tin: Preheat your oven to 180°C (160°C fan). Grease and line a 9-inch round cake tin with parchment paper.
2. Cream the butter and sugar: In a mixing bowl, beat the softened butter and light brown sugar together until light and fluffy, about 3-4 minutes.
3. Add the eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
4. Fold in the dry ingredients: Sift the self-raising flour, baking powder, and ground cinnamon into the mixture. Gently fold in until just combined, being careful not to overmix.
5. Add the apples: Fold in the sliced apples, distributing them evenly throughout the batter.
6. Bake the cake: Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
7. Prepare the toffee topping: In a saucepan over medium heat, combine the butter, light brown sugar, and milk. Stir continuously until the butter has melted and the mixture is smooth. Bring to a gentle simmer and cook for 2-3 minutes, or until thickened slightly. Remove from heat.
8. Pour the toffee topping over the cake: Once the cake has cooled, pour the warm toffee topping over it, allowing it to drip down the sides. Let the topping set slightly before slicing and serving.

Recipe Tips

• Don’t substitute the sugar: Light brown sugar is essential for both the cake and the sauce, as it provides the rich, toffee-like flavor. White caster sugar will not give the same result.
• Slice the apples thinly: Slicing the apples into thin, uniform pieces ensures they soften evenly during baking and are well distributed in every slice.
• Avoid overmixing: Be careful not to overmix the batter after adding the dry ingredients. Overmixing can result in a tough, dense cake. Gently fold the flour mixture in until just combined.
• Make the sauce last: The toffee sauce is best when served warm and fresh. Prepare it while the cake is cooling so it’s ready to go as soon as the cake is out of the oven.

What To Serve Toffee Apple Cake

This decadent cake is rich enough to be served on its own. For a luxurious dessert, serve a slice warm with a scoop of vanilla bean ice cream or a spoonful of crème fraîche to cut through the sweetness. It’s also delicious with a simple cup of coffee or a strong black tea.

How To Store Toffee Apple Cake Leftovers

• Refrigerate: Store the cooled cake in an airtight container at room temperature for up to 3 days. If it has been drizzled with the toffee sauce, it’s best to store it in the refrigerator to keep it fresh for longer.
• Freeze: The baked and cooled cake, without the toffee sauce, can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw the cake overnight in the refrigerator before re-warming slightly and drizzling with fresh toffee sauce.

Mary Berry Toffee Apple Cake Nutrition Facts

• Calories: 405 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 210mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 38g
• Protein: 4g

Frequently Asked Questions

• Can I use a different type of apple? A firm, tart cooking apple like a Bramley or Granny Smith works best as it holds its shape and provides a nice flavor balance. Softer eating apples may turn to mush.
• Can I make this as a traybake? Yes, you can. Use a larger, shallow traybake tin and reduce the baking time to about 30-40 minutes. Always check for doneness with a skewer.
• Why did my toffee sauce split? Toffee sauce can split if the butter and sugar mixture is too hot when you add the milk, or if the milk is very cold. Make sure to remove the pan from the heat and whisk the milk in slowly to prevent this from happening.

Try More Recipes:

• Mary Berry Apple And Lemon Cake​ Recipe
• Mary Berry​ Apple And Blackberry Cake Recipe
• Mary Berry​ Upside Down Apple Cake Recipe