Description
Sweet caramel dreams come alive in this Apple Toffee Caramel Cake, blending orchard-fresh apples with rich toffee notes. Indulgent layers promise pure comfort with each decadent bite you’ll savor.
Ingredients
Scale
Cake Base:
- 2 cups (480 milliliters) all-purpose flour
- 1 1/2 teaspoons (7.5 milliliters) baking powder
- 1/2 teaspoon (2.5 milliliters) baking soda
- 1/2 teaspoon (2.5 milliliters) salt
- 1 teaspoon (5 milliliters) ground cinnamon
- 1/2 teaspoon (2.5 milliliters) ground nutmeg
Wet Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup (240 milliliters) granulated sugar
- 2 large eggs
- 1 teaspoon (5 milliliters) vanilla extract
- 1 cup (240 milliliters) applesauce
Fruit Ingredient:
- 1 1/2 cups (360 milliliters) finely diced apples (peeled and cored)
Instructions
- Preheat the oven to 350F (175C). Grease two 8-inch round cake pans with butter and dust with flour, ensuring complete coverage to prevent sticking.
- Combine dry ingredients including flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl. Whisk thoroughly to distribute spices evenly.
- In a separate large bowl, cream softened butter with granulated sugar until the mixture becomes pale and fluffy, approximately 3-4 minutes using an electric mixer.
- Incorporate eggs individually into the butter mixture, beating well after each addition to maintain a smooth consistency. Blend in vanilla extract.
- Gradually fold dry ingredients into the wet mixture, alternating with applesauce. Mix until just combined, avoiding overmixing to maintain cake’s tenderness.
- Gently fold diced apples into the batter, distributing them evenly throughout the mixture.
- Divide batter equally between prepared cake pans, smoothing the surfaces with a spatula for even baking.
- Bake in preheated oven for 25-30 minutes. Test doneness by inserting a toothpick into the center – it should emerge clean.
- Allow cakes to rest in pans for 10 minutes, then transfer to wire cooling racks.
- For caramel sauce, melt granulated sugar in a medium saucepan over medium heat, stirring constantly until it turns deep amber.
- Carefully add butter, whisking until fully incorporated. Slowly pour in heavy cream, continuing to whisk until sauce becomes smooth and glossy.
- Stir in salt, then remove from heat and let cool slightly.
- Place first cake layer on serving plate. Drizzle with caramel sauce and sprinkle half the toffee bits.
- Position second cake layer on top. Cover with remaining caramel sauce and toffee bits.
- Serve at room temperature, optionally accompanied by vanilla ice cream for extra indulgence.
Notes
- Swap applesauce with Greek yogurt for a tangier, protein-rich cake that stays incredibly moist.
- Toast toffee bits briefly in a dry pan to enhance their caramelized flavor and add a delightful crunch.
- Create a gluten-free version by replacing all-purpose flour with a blend of almond and coconut flour for a nutty undertone.
- Cool cakes completely before assembling to prevent caramel sauce from sliding and ensure clean, picture-perfect layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 263 kcal
- Sugar: 19 g
- Sodium: 167 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 37 mg