The Sticky Toffee Apple Cake with Salted Caramel Drizzle

Q: Why did all my lovely spiced apples sink to the bottom of the cake?

That’s a common baking conundrum! The key is in Phase I—tossing the diced apples in the small amount of flour, cinnamon, and nutmeg. This flour coating absorbs excess moisture from the fruit and thickens slightly in the batter, creating friction that helps the apples suspend evenly during baking. Also, ensure your batter is properly creamed and not too thin; a robust batter is a sturdy anchor for fruit.

Best Sticky Toffee Apple Cake with Caramel Sauce Brown Sugar Sea Salt Drizzle

By Marcus ChenOctober 6, 2025

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5.00 (2 Ratings)

Table of Contents

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The Ultimate Sticky Autumn Hug in a Slice

Are you looking for the ultimate autumn bake to cure those dreary, rainy day blues? Oh my gosh, I have the answer.

We are diving into my absolute favourite: the rich and decadent apple cake with caramel sauce . Honestly, this cake is pure comfort food magic, perfect with a massive mug of tea.

This isn't just any old apple bake. Imagine if a classic American apple pie and a deeply comforting British style sticky apple pudding had a brilliant, delicious baby.

That’s exactly what this sticky toffee apple cake recipe tastes like! The secret is the incredibly moist spiced apple cake with buttermilk batter.

It uses rich brown sugar which creates a deep, dark caramel flavour even before it hits the oven.

I know what you are probably thinking: homemade caramel sounds tricky. It’s true! Learning how to make homemade salted caramel for cake requires total focus, but trust me, it is absolutely worth the effort.

That little challenge is why I rate this as a medium difficulty bake. Budget about an hour and forty five minutes total, including prep time and that crucial cooling period.

The first time I tried this, I ended up scrubbing burnt sugar off the bottom of my saucepan twice! Total rookie mistake! But I learned the safe, simple technique, and I promise I’ll walk you through how to nail the sauce perfectly.

This recipe easily serves 10 to 12 people. I usually go for baking apple cake in a 9x9 pan because it produces those lovely thick, pub-style slices.

Using crisp, slightly tangy caramel apple cake using Braeburn apples is also key; you want the apple chunks to hold their shape during baking.

Why This Caramel Apple Cake is the MVP of Desserts

The real magic moment happens when that thick, gorgeous apple and salted caramel drizzle dessert hits the warm cake. This is pure, unadulterated soul food.

We’re not claiming health benefits here; we are claiming happiness.

This cake is ideal for literally any occasion, whether it’s a proper Sunday dinner pudding or a sneaky midnight slice.

It works beautifully served warm with vanilla ice cream or cold with a proper builder’s brew. Honestly, the smell alone as it bakes makes it the best autumn apple dessert recipe of the year.

That final touch of flaky sea salt on the caramel just elevates everything. Ready to grab your apron and make the best easy apple Bundt cake recipe with caramel sauce (or square cake!) you’ve ever tasted? Let's check out the gear and ingredients you’ll need to get started.

What You Need: The Magic Bits and Bobs

Oh my gosh, let’s talk shopping lists. Making the ultimate sticky toffee apple cake recipe is mostly about having the right gear and the right bits and bobs.

You’re not just making a dessert. You’re crafting the best autumn apple dessert recipe ! Honestly, the secret to a perfect apple cake with caramel sauce is starting with decent ingredients.

I learned that the hard way, mate.

Getting the Ingredients Spot On

The batter is simple, but quality counts. You need proper room temperature butter and large eggs. If they’re cold, your cake texture will suffer. Trust me on this.

For the apples, choose firm ones that hold their shape. I swear by Braeburn or Pink Lady. If you use soft apples, they just dissolve.

Nobody wants a gooey apple layer. We want structure! That’s why we call this the caramel apple cake using Braeburn apples .

Also, that moisture bomb? That's the buttermilk . Don't skip it. It ensures this is a truly moist spiced apple cake with buttermilk .

Apples: 3 large (approx. 500g) Braeburn or other firm baking apples, diced small.
Buttermilk: 1 cup (240ml), definitely at room temperature.
Sugars: 1 cup (220g) Light Brown Sugar, packed tight. This gives the cake its deep, sticky flavour.

The Saucy Secret: Homemade Caramel

This is the only part that feels like a proper cooking lesson. The cake is easy. The caramel takes focus.

I once ruined a batch watching Bake Off and missing the moment the sugar turned amber. Devastating!

The absolute key to this gorgeous apple and salted caramel drizzle dessert is the salt. Use real flaky sea salt .

Stir it right in at the end. It transforms the sticky sweetness of the brown sugar apple cake with flaky sea salt caramel .

This step is what makes it professional. Want to know how to make homemade salted caramel for cake that actually works? The cream must be warm when you add it!

Essential Kit for Your British Style Sticky Apple Pudding

You don't need a fancy kitchen. Just a couple of bits. I usually bake mine in a simple 9x9 inch (23x23 cm) square pan .

This keeps the sides tall and the middle moist. If you want a showstopper, use a Bundt pan. That's the secret to an easy apple Bundt cake recipe with caramel sauce .

The only other must have is a decent electric mixer. Creaming the butter and sugar takes about 3 4 minutes .

You need that power to get them light and fluffy. A simple saucepan is fine for the caramel. Just make sure it’s light coloured so you can actually see the sugar change colour!

Getting Ready: Prep Steps for the Ultimate Sticky Toffee Apple Cake

The Sticky Toffee Apple Cake with Salted Caramel Drizzle presentation

Honestly, making a sticky toffee apple cake recipe feels like a proper hug in a pan. Before we get mixing, let's nail the prep.

This might sound boring, but mise en place (everything in its place, darling) saves the day.

Get your butter, eggs, and that lovely buttermilk out right now. Seriously, if they’re cold, the batter won’t mix right.

That’s tip number one: all those ingredients need to be room temperature . Trust me, I learned that the hard way making my first brown sugar apple cake with flaky sea salt caramel .

It looked like scrambled eggs!

Preheat your oven to a cosy 350° F ( 175° C) . While it warms up, prepare your chosen pan. We are baking apple cake in a 9x9 pan today.

Grease it well, then line the bottom with parchment paper. This simple step makes cake removal super easy.

Peel and dice those lovely Braeburn apples . Remember, they need to be small enough not to sink into the batter.

Toss them in the spices and 1 tbsp of flour straight away. That flour coating is key. It stops them from dropping down and giving you a dense, gooey bottom layer.

Good job!

Mixing and Magic: The step-by-step Baking

Creaming Glory: Use your electric mixer to beat the soft butter and both sugars. You want this to look pale and fluffy. Keep mixing for at least 3 minutes . This traps air, making your cake beautifully light.
Eggs & Vanilla: Add the eggs, one-by-one. Don't rush this stage! Scrape down the bowl after each addition.
Alternate Wet & Dry: This is where you introduce the flour mix and the buttermilk. Start and end with the dry ingredients. Reduce the speed right down. Mix only until the streaks of flour just disappear. Overmixing is a cardinal sin! Nobody wants a tough cake.
Fold in the Fruit: Gently fold in the spiced apples using a spatula. Scrape the batter into your prepared pan and smooth the top.
Bake Time: Pop the cake in the oven. It will take 55 to 60 minutes . You’re looking for a lovely golden brown top. When a skewer inserted in the centre comes out clean, it is done!
Chill Out: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack. This is crucial before adding the sauce.

Pro Tips for the Best Autumn Apple Dessert Recipe

The cake is easy enough, but making the perfect apple cake with caramel sauce is all about the topping.

Making how to make homemade salted caramel for cake can be scary. Here’s my secret to avoiding grainy failure: When boiling the sugar and water, do not stir it! Seriously, hands off.

Stirring encourages crystallization, which turns delicious caramel into crunchy sugar grit. Swirl the pan gently instead. Once it hits that rich amber colour, move swiftly.

Take it off the heat immediately before adding the cold butter and warm cream.

If you’re hosting, this is an excellent make-ahead option . You can bake this cake two days early. The moist spiced apple cake with buttermilk actually gets even better overnight as the spices deepen.

Just wrap it up tight! Make the caramel sauce right before serving. Drizzle that rich apple and salted caramel drizzle dessert topping over the cooled cake.

This is truly the best autumn apple dessert recipe and a fantastic British style sticky apple pudding experience.

Serving and Storage Secrets: Making the Magic Last

Oh my gosh, you’ve done it! You’ve baked the most magnificent thing: a genuine sticky toffee apple cake recipe . Now for the fun bit: eating it.

Honestly, there are a few tips I picked up the hard way that make this apple and salted caramel drizzle dessert truly next level.

Plating This Stunner

You’ve created this gorgeous brown sugar apple cake with flaky sea salt caramel . Don't just dump it on a plate! Serve this beauty slightly warm, honestly.

It brings out the spice perfectly. My favourite way is with a proper scoop of vanilla ice cream. The cold cream hitting the warm cake and the caramel? Pure magic.

I once served it straight out of the 9x9 pan, trying to be rustic, and it looked like a delightful mess.

Now, I cut clean squares. Then, I drizzle the caramel just before serving. A little sprinkle of extra flaky sea salt makes the plate look professional.

Trust me, presentation really matters for the best autumn apple dessert recipe .

Keeping the Cake Fresh

Let's talk leftovers if there are any! This moist spiced apple cake with buttermilk stays wonderfully soft for days. Store the cake itself wrapped airtight at room temperature for up to four days.

Crucial tip: Always store the caramel sauce separately in the fridge! If you try to freeze the cake with the sauce on, things get weirdly soggy when thawed.

The cake freezes beautifully though. Slice it first. Wrap the slices individually in plastic wrap, then foil. To reheat, microwave a slice for 30 seconds or warm it gently in the oven.

This brings back that warm, British style sticky apple pudding texture immediately.

Easy Recipe Switches

I know not everyone can have dairy, or maybe you just ran out of that crucial ingredient. Don’t panic! Baking is flexible.

For a dairy-free swap, switch the butter for refined coconut oil in the cake. Use oat milk instead of buttermilk. The texture stays moist, I promise.

If you don't have caramel apple cake using Braeburn apples , use whatever firm apple you have. Pink Lady works, or even tart Granny Smiths for a bit of zing against the sweetness.

You could even swap half the apples for firm pears for an elegant twist!

A Quick Word on Nutrition

Look, this is comfort food. It’s an indulgence. But the great thing about baking at home is knowing exactly what goes into your tummy.

We used actual fruit, and the spices (cinnamon, nutmeg) are surprisingly good for you!

Think of this as your perfect seasonal treat. It’s rich, yes, but those apples mean you’re getting a little fibre too. It is a satisfying, warm slice of happiness.

Go enjoy every last bite of your homemade apple cake with caramel sauce ! You totally deserve it.

Ultimate Sticky Toffee Apple Cake with Salted Caramel Drizzle Recipe

Frequently Asked Questions

Why did all my lovely spiced apples sink to the bottom of the cake?

That’s a common baking conundrum! The key is in Phase I tossing the diced apples in the small amount of flour, cinnamon, and nutmeg. This flour coating absorbs excess moisture from the fruit and thickens slightly in the batter, creating friction that helps the apples suspend evenly during baking.

Also, ensure your batter is properly creamed and not too thin; a robust batter is a sturdy anchor for fruit.

I always mess up caramel. How do I make sure this rich salted caramel sauce doesn't go grainy?

Don't fret, caramel can be a bit of a stickler! The main trick is patience and self control: do not stir the sugar and water while they are boiling initially, as stirring causes the sugar to crystallise and gives you that grainy texture.

Instead, swirl the pan gently to even out the colour, and if crystals form on the sides of the pan, brush them down with a pastry brush dipped in water. Finally, always warm your cream slightly before adding it; a cold cream shock can also cause seizing.

I’ve got leftovers from this magnificent apple cake with caramel sauce; how should I store it?

This cake keeps beautifully, almost getting better overnight! If you’ve drizzled the whole cake, store it airtight at room temperature for up to three days, or in the fridge for up to a week.

If you plan on freezing it, it's best to freeze the cake unsauced and tightly wrapped; then simply thaw and warm up the caramel sauce when you’re ready to serve with a proper cuppa.

I haven't got buttermilk, can I use regular milk or yogurt instead?

Absolutely, we can fix that! Buttermilk is vital for moisture and the lift provided by the baking soda, but you can create a decent substitute by mixing 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice.

Let this mixture sit for 5 10 minutes until it looks slightly curdled this replicates the acidity needed. Alternatively, plain full fat Greek yogurt or sour cream (thinned with a splash of milk) works wonderfully and often yields an even moister crumb.

Is there an alternative to Granny Smith apples if I want a less tart cake?

Yes, swapping apples is a piece of cake! While the tartness of Granny Smiths is excellent for balancing the sweetness of the caramel and brown sugar, you can use other firm varieties that hold their shape. Excellent alternatives include Braeburn, Honeycrisp, or even Pink Lady.

Just remember to use firm baking apples, as softer varieties like McIntosh will turn mushy during the long bake time.