Toffee Caramel Apple Cake

This Toffee Caramel Apple Cake Recipe is perfect on a crisp, fall day served as a dessert or with coffee in the morning.

You guys, I am SO ready for fall to arrive. All I can think about is autumn decor, Halloween costumes, and pumpkin and apple recipes. I’m counting down the days until we visit Apple Hill in Northern California next month so that I can enjoy the most delicious apple donuts ever created. The apple desserts there are seriously these best I have ever had. We usually have a picnic in a park and enjoy fresh apple cider, let the kids play, then head over to another area with all the sweets!

The apple cake is infused with apple chunks in every bite. I mean a lot of apples…all nestled like layers in the cake. Yum! It’s then topped with a caramel sauce and chocolate toffee bits. You could also use regular toffee pieces instead of the chocolate. This recipe was inspired by an apple recipe I came across in Fall Baking magazine, and I’m so excited to add this to my fall baking list.

More Dessert Recipes

• Banana Pudding
• Strawberry Pretzel Dessert
• Ambrosia Fruit Salad

Toffee Caramel Apple Cake

Toffee Caramel Apple Cake

Crystal

5 from 1 vote

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Ingredients

  

• ▢ 2 cups granulated sugar
• ▢ 4 eggs
• ▢ 1 cup vegetable oil
• ▢ 1 tsp vanilla extract
• ▢ 3 cups all-purpose flour
• ▢ 1 tsp salt
• ▢ 1 tsp baking soda
• ▢ 3 small granny smith apples chopped
• ▢ 1 cup toffee bits plus more for topping
• ▢ For the caramel topping
• ▢ 1/2 cup sugar
• ▢ 1/2 cup light brown sugar
• ▢ 4 tbsp butter
• ▢ 1/4 cup evaporated milk
• ▢ 1 tsp vanilla extract

Instructions

 

• Grease 13x9 pan with cooking spray, set aside and do not preheat oven.
• Chop apples into small chunks, this will create about 2 1/2 cups of apples; set aside.
• In a large bowl or stand mixer, beat sugar, eggs, vanilla extract and oil until smooth.
• In a separate bowl sift flour, salt, and baking soda together.
• Slowly mix flour mixture into egg mixture until well combined.
• Add half of the chopped apples and toffee bits into batter and stir, then add the remaining apples and toffee bits. Gently stir until apples are evenly mixed in.
• Spread batter into prepared pan and place in cool oven. Bake for 50 to 55 minutes in a 325 degree oven; allow pan to cool.
• For the caramel topping:
• In a small saucepan heat sugars, butter, and evaporated milk until boiling. Stir constantly for 2-3 minutes until sauce thickens. Stir in vanilla.
• Pour caramel topping over cake, allow the caramel to slightly cool for a minute or two then top with toffee bits.

Did you make this recipe?Mention @apumpkinandaprincess or tag #apumpkinandaprincess!