Sticky Toffee Apple Cake

Instructions

For the Spiced Apples

Add the apples to a large sauce pan. Sprinkle the spices, sugar, and cornstarch over them. Stir to coat the apples, then let everything sit for 10 minutes to create a juice.
2 1/2 cups (335 g) apples peeled and diced into ½ inch pieces , 1/2 tsp cinnamon, 1/8 tsp nutmeg, pinch of allspice, 1/4 cup (50 g) granulated white sugar, 2 tsp (5 g) cornstarch
Then cook the apples for 7-10 minutes until the juice is thick and the apples are slightly softer with a little bit of crunch left. Make sure to stir while the apples are cooking to ensure even heating.
Remove the apples from the heat and allow them to cool completely.

For the Spice Cake

Preheat the oven to 350°F (175 ℃). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
In a medium bowl, whisk together the flour, spices, baking powder, baking soda, and salt. Then set aside the flour mixture.
2 1/4 cups (282 g) all-purpose flour, spooned and leveled, 1 tbsp cinnamon, 1 tsp nutmeg, 1/2 tsp allspice, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
To a large bowl add the softened butter, brown sugar and granulated white sugar. Cream together with an electric mixer on high speed for 2 minutes.
(If using a stand mixer, use the paddle attachment.)
10 tbsp (140 g) unsalted butter, softened, 1 cup (220 g) light brown sugar, 1/2 cup (100 g) granulated white sugar
Then add in the eggs and vanilla. Mix on medium speed until pale in color and smooth, about 1 minute.
3 eggs, at room temperature, 1 tbsp vanilla
Add in the buttermilk and sour cream. Mix on medium speed until combined. (The batter will look split at this point, but don't worry. It will pull together once the dry ingredients are added in.)
2/3 cup (160 ml) buttermilk, at room temperature, 1/3 cup (82 g) sour cream, at room temperature
Add in the dry ingredients, mixing on low speed until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.
Pour half of the cake batter into the prepared baking pan. Smooth it out, then add the apples on top in an even layer. Add the rest of the cake batter on top of the apples and smooth it out with a spatula.
Bake the cake for 46-50 minutes, or until a toothpick comes out clean from the center.
Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the wire rack until completely cooled.

For the Sticky Toffee Sauce

While the cake bakes, make the easy toffee sauce. Add the butter and brown sugar to a medium saucepan. Bring it to a simmer over medium heat, then let it simmer for 5 minutes, stirring occasionally.
9 tbsp (126 g) unsalted butter, 3/4 cup (165 g) light brown sugar, packed
Reduce the heat to medium-low and whisk in the cream. Let the mixture simmer for 1-2 minutes.
1 cup (240 ml) heavy cream, at room temperature
Remove from the heat, then mix in the vanilla and salt. Pour the hot toffee sauce into a bowl and let it cool on the counter to room temperature.
1 1/2 tsp vanilla, 1/4 tsp salt

For the Cream Cheese Frosting

Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.
(If using a stand mixer, use a whisk attachment.)
1 cup (224 g) unsalted butter, softened
Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.
8 oz (226 g) cream cheese
Sift in the powdered sugar and add in the vanilla. Mix on low speed until combined. Then mix on high speed until fluffy again.
2 1/2 cups (325 g) powdered sugar, 1 tsp vanilla

Assembling the Cake

When the cake is completely cooled, cut a very thin layer of the top of the cake off using a sharp knife. This will make it easier for the toffee sauce to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
(I used the handle of a honey dipper for smaller holes.)
Slowly pour about 3/4 of the toffee sauce on top of the cake. Use an offset spatula to smooth the sauce out and help to move it into all the holes. The sauce is thin so it should absorb into the cake and the poked holes easily.
Frost the top of the cake with a thick layer of cream cheese frosting. Drizzle extra toffee sauce on top of the frosting and gently swirl it into the frosting with the back of a spoon. Then cut into 16 squares and serve!
(If you have leftover toffee sauce, drizzle it over each piece of cake when serving.)

Ingredients

For the Spiced Apples

For the Spice Cake

For the Sticky Toffee Sauce

For the Cream Cheese Frosting

Instructions

For the Spiced Apples

For the Spice Cake

For the Sticky Toffee Sauce

For the Cream Cheese Frosting

Assembling the Cake