This Toffee Apple Cake is the perfect fall dessert. It's made with fresh apples, crunchy toffee, and a delicious maple glaze. Whether you bring it to a fall gathering or enjoy a slice with your coffee, it will disappear quickly.
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Toffee Apple Bundt Cake
I absolutely love apple desserts! Apples remind me of the fun times we used to have at the orchard every autumn.
Now that the kids are grown and busy, I buy my apples at the store. I remember when they used to get excited about apples, corn mazes, and hayrides with us.
This caramel apple bundt cake has been my favorite fall recipe for many years. The soft, moist dessert with sweet caramel bits is simply unbeatable—at least it was.
This year, I mixed things up by adding toffee bits and a maple glaze, and now I’m even more in love with this toffee apple bundt cake!
Why You'll Love This Recipe
- The fall flavors are on point. Apples, toffee, and maple create a perfect mix of cozy fall vibes.
- The texture is moist and delicious. The fresh apples keep this cake extra moist, while the toffee bits add a little crunch and sweetness to every bite.
- No decorating skills are needed. A bundt cake looks fancy with minimal effort!
- A maple glaze takes it up a notch. It's sweet, sticky, and pairs perfectly with the cake without overpowering the other flavors.
- This dessert is great for gatherings. Whether it's a fall potluck, Thanksgiving dinner, or casual weekend treat, this cake is a winner.
Main Ingredients
To make this toffee apple cake recipe, you only need a few basic pantry items and a bag of fresh apples.
- Butter: I like to use unsalted butter in my recipes. Make sure to set it out ahead of time so it can soften.
- Light Brown Sugar: This sugar sweetens the cake and keeps it moist. Make sure you pack it when measuring.
- Eggs: Choose large eggs to bind the ingredients together.
- Applesauce & Diced Apples: Using both gives this cake a great apple flavor.
- All-Purpose Flour: See how to measure flour so your cake turns out great every time.
- Spices: A mixture of cinnamon, nutmeg, ginger, anise, and cloves gives this dessert a rich, warm flavor. Apple pie spice can also be used in place of the different spices.
- Baking Soda: This gives the cake the lift it needs as it bakes.
- Sweet Toffee Bits: Bags of these crushed candy bits are in the baking aisle. Make sure you grab the English toffee bits or Bit's O' Brickle.
BruCrew Tip: Make toffee popcorn or OMG chocolate clusters with leftover toffee pieces.
How To Make A Toffee Apple Cake
You can whip up this super moist and delicious apple bundt cake quickly. The maple glaze gives it that extra tasty kick!
- Beat the butter and sugar in a large bowl until creamy. Add the applesauce, vanilla extract, and eggs, then beat again.
- Whisk the dry ingredients in a separate bowl. Gradually add the flour mixture to the wet ingredients.
- Add the shredded apples and toffee pieces, then spoon the cake batter into the pan.
- Bake and cool before adding the glaze to the top of the cake.
BruCrew Tip: Add some dried apple chips or toffee bits after drizzling the glaze. This gives extra crunch and a fun touch!
Storage Recommendations
For the best results, store this apple cake in a sealed container at room temperature, where it will stay fresh for 3-4 days.
Tips and Tricks
- Spray your bundt pan generously with floured baking spray. I like to use Baker's Joy. You can also grease and flour your pan if you prefer that method. Just be sure to get every surface.
- Remove the cake from the pan while it is still warm. If it cools in the pan, the oils and butter can solidify and stick to the pan. Let the cake cool for 10-15 minutes, then invert it onto a serving plate. It should drop right out of the pan.
- Wait for the dessert to cool completely before pouring on the glaze. The icing will slide right off a warm cake!
- Use parchment paper strips between the whole cake and the plate to prevent the glaze from dripping everywhere. Once the glaze has set, you can easily remove the paper pieces.
FAQs
The best apples for baking hold their shape in baked goods. Our favorites that hold up to heat and taste great are Gala, Jonagold, Pink Lady, Granny Smith, Honeycrisp, and Braeburn.
This cake stays moist for a few days, so feel free to bake it the day before. Hold off on glazing until you're ready to serve for the best look.
You can freeze the cake (without the glaze) for up to three months. Wrap it tightly, and when you're ready to eat, let it thaw, then add the glaze before serving.
If maple isn't your thing, a simple vanilla or caramel glaze also works. Both taste amazing with the apples and toffee!
More Apple Desserts
- Homemade Apple Pie Filling
- Apple Crisp Cheesecake
- Easy Apple Bread Pudding
- Caramel Apple Cupcakes
- Apple Crumble Cake
- Caramel Apple Pie
- Apple Cranberry Cake
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Recipe
Toffee Apple Cake
This Toffee Apple Cake is the perfect fall dessert. It's made with fresh apples, crunchy toffee, and a delicious maple glaze. Whether you bring it to a fall gathering or enjoy a slice with your coffee, it will disappear quickly.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ¼ cup applesauce
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 cups all purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon anise powder
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 3 cups shredded Gala apples
- 1 cup toffee bits
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- ½ teaspoon apple pie spice
- pinch of table salt
- 1 tablespoon heavy whipping cream
- ½ cup dried apple chips
Instructions
- Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick baking spray.
- Beat the butter and sugar until creamy. Add the applesauce, vanilla, and eggs and beat again.
- Stir together the flour, spices, baking soda, and salt. Slowly beat the dry ingredients into the butter mixture.
- Gently stir in the shredded apples and toffee bits. Spoon the batter into the prepared pan.
- Bake for 55-60 minutes or until a long toothpick inserted in the center comes out with a few moist crumbs. Remove and let cool in the pan for 15 minutes.
- Flip the cake out onto a plate and let it cool completely.
- Whisk together the glaze ingredients. Spoon over the cooled cake. Top with apple chips, if desired. Store in a tightly sealed container on the counter for 2-3 days.
Notes
- Substitute 3-4 teaspoons apple pie spice for all the spices in the cake batter.
- The dried apple chips will soften if left on the cake too long. Add them right before serving for best results.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 518Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 109mgSodium: 349mgCarbohydrates: 71gFiber: 2gSugar: 44gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in November 2019. It was updated and then republished in October 2024.
CHARLOTTE BROWN
CAN I USE SELFRISING FLOUR INSTEAD OF PLAIN FLOUR
Jocelyn
No, I don't believe that would work because self rising flour has baking powder in it and this recipe calls for regular flour and baking soda.
Chris
Hi, I'm looking forward to eating this on Thanksgiving in a few days. Is this something that can be made in advance?
Jocelyn
Yes, you can make this cake 1-2 days ahead of time and keep it in a sealed container. I would recommend adding the glaze the day are serving it though because the glaze will soak into the cake if it sits for a few days. I hope you enjoy the cake!