A charming variation on the cherished classic, this cake transforms sticky toffee pudding: using dried figs instead of dates, incorporating apples for a refreshing touch, and topping it all off with shiny toffee apples. Dense yet soft, filled with fruit and indulgent toffee, it’s straightforward enough for a weekend treat, and unique enough to be featured at an event.
Toffee apple pudding cake
Prep 10 min
Cook 1 hr 30 min
Cool 30 min+
Serves 8
125g unsalted butter, at room temp, plus additional, softened, for greasing
200g plain flour, plus more for dusting
2 small apples, ideally granny smith
150g small, firm dried figs, diced into approximately 1cm pieces
1 tsp bicarbonate of soda
2 tsp baking powder
½ tsp ground cinnamon
¼ tsp fine sea salt
200g light muscovado sugar
1 large egg
1 tsp vanilla extract
For the toffee apple topping
3 small apples, ideally granny smith
100g unsalted butter
100g light brown muscovado sugar
1 tsp lemon juice
100ml double cream
¼ tsp flaky sea salt
Thoroughly grease a 23cm bundt pan with the extra softened butter, then dust flour inside. Rotate to ensure the tin is entirely coated, then turn it upside down and tap firmly over a trash can to remove excess flour. Set aside in a cool area.
Peel, core, and chop the apples into roughly 1cm cubes (you will need 200g diced flesh), then place them in a medium saucepan. Add the chopped figs and 250ml water, set over medium heat and bring to a simmer. Cook, stirring occasionally, until the fruit becomes soft and most of the liquid evaporates – the mixture should remain moist and spoonable, not dry. Stir in the bicarb, then remove from heat and let cool to room temperature.
Preheat the oven to 195C (175C fan)/380F/gas 5½. Sift the flour, baking powder, cinnamon, and salt into a medium bowl. In the bowl of an electric mixer with the paddle attachment on medium-high, beat the butter and sugar for about two minutes until light and fluffy. Add the egg and vanilla, blend until just combined, then reduce the speed to low and, in alternating batches, mix in the sifted dry ingredients and the apple-fig mixture.
Transfer the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. Allow to cool for at least 30 minutes, then invert the cake onto a serving plat.
Meanwhile, prepare the toffee apples. Peel, core, and quarter the apples, then cut each quarter into four pieces. In a large sauté pan, melt a tablespoon of butter with two tablespoons of sugar, add the apples and lemon juice, and cook over medium heat, stirring regularly, for eight to ten minutes until the apples soften and become golden. Add the remaining butter and sugar, stir until melted, then mix in the cream and salt, stirring gently to combine. Bring to a simmer and cook for one to two minutes until thick and glossy. Remove from heat and spoon the apples generously over the top of the cake. Serve with cream or crème fraîche.
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Baking and the Meaning of Life by Helen Goh (Murdoch Books, £26). To support the Guardian, order your copy at guardianbookshop.com. Delivery fees may apply.
