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Slice of sticky toffee apple pudding on a plate with the rest of the cake on a cake stand with jug of honey toffee sauce and apples behind.

Sticky Toffee Apple Pudding

By Tammy Spencer
Apples and a warm apple spice mix give this sticky toffee pudding made with honey a new twist. Topped with a buttery honey toffee sauce, this moist apple pudding cake delivers fresh Fall flavor. It's perfect to serve for all your Autumn gatherings, like Rosh Hashanah (the Jewish New Year)!
5 from 2 votes
Prep Time40 minutes
Cook Time33 minutes
Cooling Time30 minutes
Total Time1 hour 43 minutes
Servings: 10 servings
Calories: 466kcal

Special Equipment

Ingredients

For the apples and dates

  • 2 tablespoons (28 grams) unsalted butter
  • 2 tablespoons (30 grams) light brown sugar
  • 1½ teaspoons (1 teaspoon) apple spice mix, see Recipe Notes
  • 2 medium (2) apples, small dice (¼-inch), about 2 cups, see Recipe Notes
  • 1 cup (150 grams) dates, about 15 dates, pitted, roughly chopped
  • ¾ cup (190 grams) water

For the apple pudding cake

  • 1 teaspoon (1 teaspoon) baking soda
  • 6 tablespoons (85 grams) unsalted butter, at room temperature
  • ⅓ cup (113 grams) honey
  • ¼ cup (55 grams) light brown sugar
  • 1 tablespoon (15 grams) molasses, unsulfured, not blackstrap
  • 2 (100 grams) large eggs, at room temperature
  • 1 teaspoon (1 teaspoon) pure vanilla extract
  • 1½ cups (180 grams) all-purpose flour
  • 2 teaspoons (2 teaspoons) baking powder
  • ½ teaspoon (½ teaspoon) kosher salt

For the honey toffee sauce

  • ⅔ cup (160 grams) heavy cream
  • 6 tablespoons (85 grams) unsalted butter
  • ⅓ cup (73 grams) light brown sugar
  • ¼ cup (85 grams) honey

Instructions

  • Preheat the oven to 375 °F. Spray a 9-inch round cake pan with baking spray and line with parchment paper round. Set aside.
  • Prepare the apples and dates: Melt 2 tablespoons unsalted butter in a skillet over medium heat. Add 2 tablespoons light brown sugar and 1½ teaspoons apple spice mix and stir until the brown sugar is melted and the mixture is smooth.
  • Add 2 medium apples (diced small) and cook until softened, but not mushy, about 6 to 8 minutes. Transfer the apples with the sauce to a medium bowl and set aside.
  • Put 1 cup dates into a large saucepan with ¾ cup water. Bring to a boil then lower the heat and simmer for 2 minutes. Remove from the heat and stir in 1 teaspoon baking soda. The mixture will foam up, so be prepared. Set the pan aside.
  • Make the apple pudding cake: In a large mixing bowl, beat 6 tablespoons unsalted butter, ⅓ cup honey, ¼ cup light brown sugar, and 1 tablespoon molasses with a hand mixer until light and creamy. Beat in 2 large eggs, one at a time, then mix in 1 teaspoon pure vanilla extract and dates with their liquid. The mixture will look broken, but that's ok.
  • In a separage bowl, whisk together 1½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon kosher salt in a medium bowl. If necessary, use a slotted spoon to remove the apples from their sauce (reserve the sauce) and toss the apples into the flour mixture. Fold in the apples until they are coated with flour (this will help keep the apples from sinking to the bottom of the cake).
  • Fold the flour mixture (and any reserved sauce) into the batter, then stir until just combined, making sure there are no hidden spots of raw flour sticking to a stray apple chunk.
  • Transfer the batter to the prepared baking pan. Bake the cake on the middle rack for 30 to 33 minutes or until a cake tester poked in the center comes out clean. Remove the cake pan from the oven and place on a wire rack to cool about 5 minutes. Transfer the cake from the pan to a platter and cool about 5 to 10 minutes more.
  • Make the honey toffee sauce: While the cake is cooling, combine ⅔ cup heavy cream, 6 tablespoons unsalted butter, ⅓ cup light brown sugar, and ¼ cup honey in a medium saucepan. Cook over Low heat until the brown sugar dissolves and the sauce is smooth. Remove from heat and cool for 5 minutes.
  • Pour about ½ cup of the honey toffee sauce onto the warm cake and brush over the top and the sides with a pastry brush. Allow the sauce to soak into the cake before serving.
  • When ready to serve, cut the cake and serve warm with the remaining toffee sauce and a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
  • Storage and make-ahead instructions: You can make the cake 2 days ahead of when you're planning to serve it. Let it cool completely, then store in an airtight container at room temperature. For longer storage, wrap the cake tightly with plastic wrap, place in a plastic ziplock bag, and store in the freezer for 2 to 3 months. Thaw the cake on the counter and reheat at 325˚F just until warm before serving.
  • The toffee sauce will keep in the refrigerator, covered, for 2 weeks. Reheat it gently in the microwave at 30-second intervals or in a small saucepan over Medium-Low heat.

Recipe Notes

Any combination of baking apples will work, like Granny Smith, Pink Lady, Honeycrisp, and/or Jazz. If you have an apple peeler/corer/slicer, you can prep the apples in a single step before cutting them into cubes. Otherwise, a serrated peeler will make quick work of peeling the apples, and a melon baller is a good way to scoop out the core. Using a mandolin slicer speeds up the slicing and insures uniform pieces. Just be careful with the sharp blade, and make sure you use the food guard!
It's easy to make your own homemade apple spice mix. Just whisk together the following ingredients (alter the spices and amounts to your preference). Makes about 2 tablespoons:
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon allspice or cloves
  • ½ teaspoon cardamom
To make individual portions: Spray 6-ounce or 8-ounce ramekins with baking spray. Spoon the prepared cake batter into the ramekins and place them onto a half sheet baking pan. Bake the cakes at 350˚F on the middle rack for 30 minutes or until a cake tester comes out clean. Remove the baking pan from the oven and place the ramekins onto a wire rack to cool about 15 minutes. Unmold them onto the wire rack and cool about 5 to 10 minutes before pouring on the honey toffee sauce.
This apple cake can also be made in an 9- x 9-inch baking pan, baked for 28 to 30 minutes.

Nutrition

Serving: 1serving | Calories: 466kcal | Carbohydrates: 65g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 336mg | Potassium: 217mg | Fiber: 3g | Sugar: 47g | Vitamin A: 792IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg