Apple Hazelnut Cake with Toffee Sauce

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 10 servings
Chock full of apples, this cake gets both flavour and texture from hazelnut meal. Enjoy warm or at room temperature with warm toffee sauce.
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  • 1 cup butter at room temperature
  • 1 1/4 cups brown sugar
  • 3 large large eggs
  • 1/2 cup hazelnut meal or ground hazelnuts
  • 1 1/2 cup all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt add 1/4 tsp if using unsalted butter
  • 1/4 tsp nutmeg
  • 2 cups apple shredded, from about 3-4 apples
  • 1/3 cup raisins optional


  • 2 Tbsp brown sugar
  • 1 Tbsp hazelnut meal or ground hazlenuts

Toffee Sauce:

  • 1/4 cup butter
  • 5 Tbsp. brown sugar
  • 6 Tbsp. whipping cream
  • 1/2 tsp vanilla


  • Preheat oven to 325F. Spray an 8-inch springform pan and line the bottom with parchment paper. Set on a baking sheet and set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer with a paddle attachment, beat the butter with the brown sugar. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the hazelnut meal, flour, baking powder, salt, nutmeg. Add the dry mixture to the wet mixture and mix until combined. Fold in shredded apple.
  • Spoon batter in to prepared pan and level. Sprinkle with brown sugar and hazelnut meal for topping.
  • *Make sure you bake your cake with the cake pan on top of a baking sheet, to catch any moisture that may escape from the pan.
  • Bake cake in preheated oven for 60-80 minutes, or until golden, pulling away from the sides of the pan and a tester inserted in the centre comes out clean. Time will vary depending on the moisture in the apples you use.
  • Allow to cool in pan for 5 minutes, then run a knife around the outside and loosen and remove the outer ring. Allow to cool further, before cutting. Enjoy slightly warm or at room temperature with warm toffee sauce.
  • For the toffee sauce, combine the butter, brown sugar and cream in a microwaveable bowl. Heat on high for 30 seconds. Stir. Heat a further 15-20 seconds and stir again, until butter is melted. Microwave on high for 30-45 seconds more. Stir in vanilla. Serve warm over cake. Will keep in the fridge and can be re-heated as needed.
  • *You can also make this sauce in a small saucepan over medium heat. Heat, stirring, until melted. Allow to come to a boil, then boil for 30 seconds. Remove from heat and add vanilla.

Nutrition Information:

Calories: 479kcal | Carbohydrates: 55g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 122mg | Sodium: 470mg | Potassium: 257mg | Sugar: 36g | Vitamin A: 910IU | Vitamin C: 0.2mg | Calcium: 107mg | Iron: 1.6mg