This cake represents the best parts of the classic sweet-and-sticky fall treat served on a stick—all while being so much easier to eat. Grated apples are key to keeping the cake ultra-moist and almost custardy. And while peeling them first might seem like a waste of time, removing that waxy outer layer actually makes the apples faster and easier to grate. We found Granny Smiths gave the cake the most appley character, but any crisp baking apple will do. The batter is kissed with cinnamon for a little extra autumnal, spiced-apple flavor, but feel free to leave it out. Light brown sugar is ideal for achieving the truest caramel vibes for the glaze, though dark brown sugar will work just as well if that’s what you have.
Recipe information
Yield
8–10 servings
Ingredients
1
1
1
1
½
½
1
½
1
2
3
¼
Preparation
Step 1
Preheat oven to 350°. Line bottom and sides of an 8x8" baking dish with parchment paper. Whisk 1 cup (125 g) all-purpose flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. ground cinnamon (if using) in a medium bowl.
Step 2
Melt ⅓ cup (5 Tbsp. plus 1 tsp.) unsalted butter in a small skillet over low heat, then pour into a large bowl; reserve skillet. Add ½ cup (100 g) light brown sugar, ½ cup (100 g) granulated sugar, and 1 tsp. vanilla extract to large bowl and whisk to combine. Whisk in 2 large eggs. Add dry ingredients and whisk until mostly combined. Add 3 large apples, preferably Granny Smith, peeled, grated on the large holes of a box grater, and whisk until apples are distributed and no spots of dry flour remain. Scrape batter into prepared baking dish; smooth top.
Step 3
Bake cake until a tester inserted into the center comes out clean, 30–35 minutes. Transfer to a wire rack and let cake cool in pan. Invert cake onto a plater and remove parchment paper. (Turning the cake bottom side up ensures a nice flat surface for glazing.)
Step 4
Just before serving, melt remaining 2 Tbsp. plus 2 tsp. unsalted butter in reserved skillet over medium heat; cook, stirring constantly, until milk solids are deep brown, about 3 minutes. Add ¼ cup heavy cream, a pinch of kosher salt, and remaining ½ cup (100 g) light brown sugar. Stirring constantly, bring mixture to a boil and cook until slightly thickened and sugar is melted, 1–2 minutes (an instant-read thermometer should register 225°). Pour glaze over cake and spread to edges with an offset spatula. Sprinkle flaky sea salt over.
Step 5
Let glaze cool at least 5 minutes before cutting cake into squares.
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Reviews (28)
Back to TopI've made this recipe several times and it is delicious and one of. my favorites. I follow the recipe as written-mostly. I watch the amount of apple I use--too much and it is soggy. The apple size determines how many I use. Last time I made this recipe I only used two apples because they were really large. Anytime I serve this I get lots of compliments.
Susanne M.
College Station, Tx
12/11/2023
I think 3 apples is too much, at least it was for me. Weird texture but the frosting was fine!
Kim
Monrovia Ca
11/17/2023
I have made this countless times, as-written, since the recipe was published. It’s a wonderful back-of-the-pocket recipe to have for a last minute dessert (in part because I almost always have the components on hand). I’ve made this for lunches at my winery to great acclaim. Apples do not need to be drained, the moisture contributes to the final moist, custardy texture. I serve it without the caramel half the time because it stands alone well and travels better that way. I wonder if folks who are having an issue with the baking time have checked their oven temp recently? Also, I bake it both in 8x8 and 9x9 successfully.
Abigail
McMinnville, OR
11/7/2023
American sticky toffee pudding, so good. Weirdly doesn’t have much apple flavor despite having more apples than batter. But still f’n rocks
Z
Los Angeles
10/25/2023
I just made this. Based on previous reviews, I only used two apples (peeled before grating) and half of the flour I subbed in wheat, everything else exactly the same. I thought it came out GREAT. A little curious what three whole apples would have done. With two plus the wheat flour, I thought the cake was the perfect texture. Yes a little "custardy" but really great, moist, close to bread pudding but not quite. If I repeat, I'll do it exactly the same way.
Carol
Seattle, WA
10/3/2023
I don’t think I cooked it long enough even though I baked it for time in recipe. I may drain the apples after shredding them next time. Carmel sauce was delicious!
LBP
Chicago Il
3/17/2023
Oh my! For a person who doesn't care to bake and isn't much of a dessert person, I can honestly say that this is amazing! Made it for dessert the night before my daughter left for her study abroad in Bhutan, and it didn't disappoint. (Having never made it before, it was a gamble. I provided many disclaimers before serving it.) After reading the reviews, I decided to only use two Granny Smith apples, which I grated in my did processor with the grating blade. I didn't peel them, either and the cake turned out perfect. We all loved the moist (hate that word) texture! Served with vanilla bean ice cream and it was out of this world! Can't wait to make it again!!! (It was one of the few desserts I've made where we ate all the leftovers!)
Bridget from MN
Wayzata, MN
1/31/2023