CAKE1/2 cup (125 mL) butter, softened1 cup (250 mL) sugar2 eggs1 tsp (5 mL) vanilla2 cups (500 mL) Robin Hood® All Purpose Flour1 tsp (5 mL) baking powder1 tsp (5 mL) baking soda1/4 tsp (1 mL) salt1 cup (250 mL) sour cream2 cups (500 mL) peeled apples, diced1/2 pkgs (225 g) toffee bitsTOPPING1/3 cup (75 mL) Robin Hood® All Purpose Flour2 tbsp (30 mL) brown sugar1/4 cup (50 mL) butter1/2 pkgs (225 g) toffee bits1/2 cup (125 mL) white chocolate chips
CAKE1. CREAM butter, sugar, eggs and vanilla in large mixer bowl until light and fluffy. Combine flour, baking powder, baking soda and salt. Add to creamed 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.2. COMBINE all topping ingredients, mixing until crumbly. Sprinkle evenly over batter.3. BAKE at 350°F (180°C) for 35 - 40 minutes, or until toothpick inserted in centre comes out clean.
AMAZING!!!!!
Very easy to make, and soooo very good. It was a big hit. I will be making it many more times.
This cake was a huge hit as a birthday cake. It was something different, but everyone loved it.
I made this once for our group coffee party and now it is requested EVERY time. I will add another cake with it and the Caramel Apple Cake is ALWAYS the favourite with requests for the recipe.
A rich, buttery apple cake riddled with crunchy pieces of toffee. No need for icing, the caramel topping soaks right in. Serve warm with a dollop of chilled whipped cream.
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