Spiced toffee apple cake

Spiced toffee apple cake

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(40 ratings)

Prep: 45 mins Cook: 1 hr Plus cooling


Makes 15 squares
Try a twist on traditional toffee apples - sugared, spiced and very very nice!

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal327
  • fat17g
  • saturates10g
  • carbs42g
  • sugars27g
  • fibre2g
  • protein5g
  • salt0.53g
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  • 200g dates, roughly chopped



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 200ml milk, plus a splash



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 250g butter, softened, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 280g self-raising flour
  • 200g light soft brown sugar
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp mixed spice
  • 2 tsp vanilla extract
  • 3 small red apples



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • squeeze lemon juice
  • handful of toffees



    There are few secrets to toffee. It is simply sugar that has been

  • a little icing sugar, for dusting


  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tray with baking parchment. Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool.

  2. Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples.

  3. Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go. Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the baking tray. Arrange the apple slices, overlapping in rows, on top of the cake – you should be able to get 3 rows lengthways down the tray. Bake for 45-50 mins until a skewer poked into the centre of the cake comes out clean. Cool in the tray.

  4. Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce all over the cake. Cut into squares or slices to serve.

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Comments, questions and tips

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Adelina Munteanu
26th Feb, 2019
I found this cake a bit on the dry side.I was not expecting that.
19th Nov, 2018
This recipe did not work for me, nothing like the picture shown, much paler than anticipated, maybe you need to use dark sugar rather than the light listed? However, the main issues are lack of taste, and the difficulty in identifying just how much toffee sauce to make/use. I found I couldn't cut the cake once the sauce was applied.
9th Nov, 2018
Lovely cake, mine came out a little dry (this may be why some reviews find it a little dry, where others are finding it moist) because I looked at reviews that said the timing needed to be longer; I baked it for 45 minutes to be safe in my oven and that was overdone! Sooo I will go by the failsafe skewer next time. Rum would be lovely too and its worth doing the apple slices for the texture/freshness/tartness next to the rich toffee. To save time, the dates are fine just roughly chopped and smooshed, its really not necessary to puree them as they taste delicious and squishy throughout. I love that amount of mixed spice, smells amazing too. Very moreish.
Hououin Kyouma
6th Mar, 2017
This recipe is so delicious! The only adjustment I made was to mix the batter the conventional way: cream butter and sugar first, add the eggs one by one, vanilla, and then the dry ingredients, which I mixed beforehand. I added the date paste after adding the eggs. It turned out lovely fluffy and a bit moist. True, you couldn't quite make out the dates in there, but I think they did add something special! Will definitely make again!
14th Nov, 2014
I LOVED this cake!!! Gives you that real "warm" feeling inside, great for this time of year... Can´t wait to make it for next family gathering!! Must say I added a twist though... A splash of dark rum instead of lemon juice (I didn´t have any and thought it might work well!) Also used brown sugar instead of white... Yu-mmy!!!
27th Dec, 2013
Love this desert BUT don't use the full amount of mixed spice as it is really overpowering. Really nice Autumn desert.
mother_ship's picture
28th Nov, 2013
I chopped up 2 of the apples and stirred them into the mixture and only used one to slice for the top and I was very pleased with the result. I also used 200g of date spread from Tesco to save me the bother of processing dates. I took half of it into work where it disappeared very quickly!
26th Nov, 2012
Disappointing. I found the texture of the cake a bit stodgy and didn't think the taste was anything special. Also I think my sauce was a bit too runny because "a handful of toffees" and "a good splash of milk" are vague quantities.
18th Nov, 2012
A little bit on the dry side.
Frantic Flapjack
13th Nov, 2012
Sugar and spice and all things nice!! Loved this cake. Beautifully soft and with a lovely apple and toffee topping.


14th Nov, 2018
How long does this keep as I’ve made this huge cake and there’s only me & my husband!
goodfoodteam's picture
18th Nov, 2018
This cake will keep for 2 - 3 days in an airtight container or alternatively you can freeze it.
9th Nov, 2018
At stage no 3, why 'quickly'?
goodfoodteam's picture
14th Nov, 2018
By this we mean, don't over-beat the mixture.
28th Nov, 2014
I would like to make this but really don't like dates, what could you use instead?
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