I needed a new inspiration for a coffee cake and saw this great Caramel Apple Toffee Cake from A Pumpkin and a Princess. This cake is basically easy to make. I made it half asleep on a Sunday morning, if that tells you anything. Although I did ruin the caramel sauce by putting on the stove, and then looking at that darn computer, and forgetting about it.
Needless to say, the sauce cooled and got very hard. Not exactly the consistency you need to top a cake, or anything else for that matter.
I didn’t have time to make more before I had to leave with it, so thankfully I had some Stonewall Kitchen Pumpkin Caramel Sauce and topped it with that. If I had time, I had loads of King Arthur Flour Caramel Sauce I could have used, but didn’t have time to go get it at my office. That will teach me to make sure I always have it in my kitchen…..you never know when you need it in a pinch!
I added a little cinnamon to the batter, for some reason I thought cinnamon would be perfect for this cake. I was right. The cake really tasted delicious, and the caramel toffee topping was pretty darn good as well.
- 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
- ½ tsp ground cinnamon
- 3 small granny smith apples, chopped
- 1 cup toffee bits, plus more for topping
- For the caramel topping
- ½ cup sugar
- ½ cup light brown sugar
- 4 tbsp butter
- ¼ cup evaporated milk
- 1 tsp vanilla extract
- Grease 13x9 pan with cooking spray, set aside and do not preheat oven.
- Chop apples into small chunks, this will create about 2½ 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, cinnamon 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.