Caramel Apple Cake | Recipes

Caramel Apple Cake

(128) Ratings:
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Makes:15 servings

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.



1/2 cup 125 mL butter, softened
1 cup 250 mL sugar
2 eggs
1 tsp 5 mL vanilla extract
2 cups 500 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking powder
1 tsp 5 mL baking soda
1/4 tsp 1 mL salt
1 cup 250 mL sour cream
2 cups 500 mL peeled and diced apples
1/2 pkg 225 g toffee bits


1/3 cup 75 mL Robin Hood Original All Purpose Flour
2 tbsp 30 mL brown sugar
1/4 cup 50 mL butter
1/2 pkg 225 g toffee bits
1/2 cup 125 mL white chocolate chips


  1. Preheat oven to 350°F (180°C). Grease a 9” x 13” (3 L) baking dish.
  2. 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.
  3. Topping: Combine all topping ingredients in a small bowl, mixing until crumbly. Sprinkle evenly over batter.
  4. Bake in preheated oven for 35 to 40 minutes, or until toothpick inserted in centre comes out clean.

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