Try our toffee and apple cake recipe then check out our spiced apple cake, Dorset apple cake, apple upside-down cake, apple crumble cake and more apple recipes. Also check out more autumn cake recipes such as parkin, pear cake and pumpkin cake.

Looking for more inspiration using this classic flavour combination? Try our toffee apples, toffee apple traybake, toffee apple cheesecake and toffee apple crumble,

This style of 'dump' cake comes from the US and its name refers to the stir-and-dump-it-in-a-tin method.


  • 125g butter
  • 225g dark muscovado sugar
  • 2 eggs, beaten
  • 225g plain flour
  • 2 tsp baking powder
  • 200g cooking apples, peeled, cored and diced
  • 100g soft toffees, chopped into pieces


  • 100g butter, at room temperature
  • 1 tsp vanilla extract
  • 200g icing sugar
  • toffee or caramel sauce


  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Put the butter and muscovado sugar in a food processor and whizz for a couple of minutes, then blend in the eggs. Add the flour and baking powder and whizz until combined. Stir in the apple and toffee pieces.

  • STEP 2

    Pour into a buttered, base-lined 20cm square tin and bake for 1 hour, or until risen and dark golden. Remove from the tin and cool. To make the frosting beat the butter, vanilla and icing sugar with 3 tbsp of the toffee sauce until smooth. Spread over the cake then drizzle over more sauce to finish.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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