caramel apple toffee cake
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup dixie crystals extra fine granulated sugar
- 1/2 cup dixie crystals light brown sugar
- 1/2 cup (1 stick) unsalted butter (melted)
- 1/2 cup vegetable oil
- 3 large eggs
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 3/4 cup whole milk
- 1 can (20 oz) can apple pie filling (diced)
- 1 1/2 cups toffee chips (divided)
- 1 1/4 cups caramel sauce (divided)
- 1 (16 oz) whipped cream topping or crème chantilly
Directions:
- Preheat oven to 350°f
- Grease a 9x13-inch baking dish
- Set aside
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt
- Set aside
- In a large bowl whisk together both sugars
- Add butter and vegetable oil stirring to combine
- Add eggs, sour cream, and vanilla extract whisk till smooth
- Add flour mixture, alternating with milk, whisking until smooth
- Pour 1/2 the batter into prepared baking dish
- Spread top of batter with apple pie filling and sprinkle with 1 cup toffee chips
- Pour remaining batter on top and spread to the edges with a spatula
- Bake for 35 - 40 minutes until the cake is golden brown on top and a toothpick inserted into the center comes out clean
- Remove cake from the oven
- While still hot poke holes in the top of the cake with a fork or straw
- Pour 1 cup caramel sauce over the top
- Allow cake to cool completely, about 45 minutes
- Top with whipped cream topping, drizzle with remaining caramel sauce, and sprinkle with toffee chips
- Serve immediately or cover cake and store in the refrigerator until ready to serve
Notes:
Nutrition Facts: