Ingredients
Scale
- 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
- 1/2 tsp ground cinnamon
- 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 13×9 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, 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.