I love toffee and I love apples but I hate actual toffee apples (I know, I need therapy). Anyway, this cake has that delicious flavor, but let's you keep your teeth intact. The blog post has lots of pics and a printable recipe (and also the recipe for the Salted Caramel Sauce that goes on top).
Serves 16
Ingredients
Butter for greasing pan
3 cups all-purpose flour (whole wheat works well), plus more for dusting pan
1/2 cup vegetable oil
1 cup sour cream, room temperature
1 cup granulated sugar
1/2 cup brown sugar, packed
3 eggs, room temperature
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups apples (preferably tart like Honeycrisp or Granny Smith), peeled, cored, and chopped into 1 1/2 inch chunks
1 cup pecans or walnuts, roughly chopped
1 cup toffee or butterscotch chips (optional)
Salted Caramel Sauce (for drizzling, optional)
Method
Preheat oven to 350°F. Butter and flour a 9-inch tube pan. Beat the oil, sour cream and sugars together in a mixer (fitted with a paddle attachment) for about 5 minutes. Add eggs, one at a time, beating each until creamy. Add vanilla and beat for anther minute.
In a medium bowl, add the flour and cinnamon, salt and baking soda and whisk to combine. Add to the wet ingredients, beating on low speed just until combined. With a rubber spatula, fold in apples, and nuts and toffee chips until they are dispersed evenly. Don’t over-mix.
Pour the batter into the prepared bundt pan. Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour. Remove from oven and set on a cooling rack on the counter. Allow cake to cool in pan.
Once cake is completely cool, turn it out onto a serving plate. Sprinkle the top with powdered sugar. Slice and serve with a drizzle of salted caramel sauce or ice cream, whipped cream or creme fraiche, if desired.
bon appetit
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