Get the Recipe: Toffee Apple Cake
A delicious toffee apple cake with chunks of apple in a sour cream cake and with toffee bits stirred in and on the top!
Ingredients
For the cake:
- 2 cups (250 g) all-purpose flour, spooned and levelled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt, increase to 1/2 tsp if using unsalted butter
- 1/2 cup (113 g) butter, at room temperature
- 1 cup (200 g) white granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (250 ml) full-fat sour cream (14% b.f.), or full-fat Greek yogurt
- 2 cups (250 ml) apple, peeled, cored and cut into 1/2-inch pieces *see Note 1 below for apple variety suggestions
- 3 1/2 oz (100 g) toffee bits, such as Skor or Heath, half of a 7 oz package *see Note 2 below
For the topping:
- 1/3 cup (40 g) all-purpose flour, spooned and levelled
- 2 Tablespoons brown sugar
- 1/4 cup (67 g) butter, cold and cut into 4 pieces
- 3 1/2 oz (100 g) toffee bits, such as Skor or Heath, remaining half of a 7 oz package
Equipment
- 10-inch springform pan or see Note 3 below for pan options
Instructions
- Preheat oven to 350F (non-convection setting) with a rack in the middle of the oven. Grease or spray a 10-inch springform baking pan and line the bottom of the pan with parchment paper. Set aside. *see Note 2 below for alternate baking pan size options.
- In a medium bowl, whisk together the flour, baking powder, baking powder and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes. Beat in the eggs, one at a time, then beat in the vanilla.
- With the mixer on low, mix in the flour mixture alternately with the sour cream. (Do 3 additions of flour, adding 1/2 of the sour cream between the flour additions). Mix until the flour mixture is well combined.
- Remove the bowl from the mixer and scrape down well. Add the apples and 1/2 of the package of toffee bits to the batter. Use a spatula to stir together well.
- Spoon the batter into the prepared springform pan and level the top.
- Make the topping by stirring together the flour and brown sugar in a small bowl. Add the butter pieces and use your fingertips to rub the butter into the flour mixture until you have an even mixture of pea-sized pieces. Add the remaining 1/2 package of toffee bits and stir in.
- Sprinkle the topping mixture evenly overtop of the batter in the cake pan.
- Bake the cake until a tester inserted in the centre of the cake comes out clean, about 45-50 minutes for a 10-inch springform pan, 55-60 minutes for a 9-inch springform pan or 35-40 minutes for a 9x13-inch pan. Do note that baking time will vary from oven-to-oven and depending on the colour of your baking pans. Always check the baking progress early and test as needed.
- Remove cake from the oven and let cool in the pan for 10 minutes. Run a knife around the outside of the cake and remove the outer ring from the cake. Allow the cake to cool further before removing from the base to a serving plate.
- This cake is best enjoyed on the day it is baked, but will keep for 2-3 days well-wrapped. This cake will also freeze well. Enjoy as is or with a scoop of vanilla ice cream or a dollop of Creme Fraiche.
Notes
Note 1: A tart apple is a great pairing with the sweet toffee bits in this cake. You could use Granny Smith, Macintosh, Pink Lady, Braeburn, Empire, Cortland or similar. Any apple good for an apple pie is perfect for this cake, as they hold their shape well.
Note 2: A package of Chipits Skor bits in Canada is currently 200g or 7 oz. Use about 1/2 the package in the cake batter and the remaining 1/2 the package for the topping. You could also use Heath Toffee bits. I think the package of Heath is currently 8 oz (226g). You can use a little less that the whole package if you like or just use it all. More toffee is never a bad thing :)
Note 3: A 10-inch springform pan is recommended for the best results. I have baked this cake in a 9-inch springform pan. It will result in a taller cake and will take longer to bake. An 8-inch springform pan would be too small to hold all the batter. In a pinch, you could bake this in a 9x13-inch pan. This will result in a shorter cake and the baking time will be less. I have included approximate baking times for the different pans in the Recipe Card above.
Serving: 1serving, Calories: 417kcal, Carbohydrates: 52g, Protein: 4g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 273mg, Potassium: 133mg, Fiber: 1g, Sugar: 32g, Vitamin A: 721IU, Vitamin C: 1mg, Calcium: 54mg, Iron: 1mg
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