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Preheat oven to 350°F (175°C). Grease and line an 8-inch square or round cake pan.
In a small bowl, combine dates, baking soda, and boiling water. Set aside to soften and cool slightly.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla.
Add the cooled date mixture to the wet ingredients and mix until combined.
Fold in the dry ingredients until just combined, then gently stir in chopped apples.
Pour batter into the prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.
In a small saucepan over medium heat, combine cream, brown sugar, butter, and salt. Bring to a boil, reduce heat, and simmer for 4–5 minutes, stirring constantly until thickened. Stir in vanilla.
Once cake is out of the oven, poke holes on top using a skewer and pour half of the warm toffee sauce over the cake. Let it soak in for 10–15 minutes.
Serve warm slices with extra toffee sauce drizzled on top.