Caramel Apple Cake
This rich and buttery apple cake is filled with pieces of crunchy toffee and covered with an irresistible caramel topping. Serve it warm with a dollop of chilled whipped cream.
- Preheat oven to 350°F (180°C). Grease a 9” x 13” (3 L) baking dish.
- Cake: Cream butter, sugar, eggs and vanilla in large mixing bowl until light in texture. Combine flour, baking powder, baking soda and salt in a separate large bowl. Add butter mixture alternately with sour cream making 3 dry and 2 liquid additions. Fold in apples and toffee bits. Spread batter evenly in greased 13" x 9" (33 cm x 23 cm) cake pan.
- Topping: Combine all topping ingredients in a small bowl, mixing until crumbly. Sprinkle evenly over batter.
- Bake in preheated oven for 35 to 40 minutes, or until toothpick inserted in centre comes out clean.
|Serving Size per recipe||1 Serving (95 g)|