This delicious Apple Toffee Cake with Cinnamon Cream Cheese Frosting is the ideal treat for the fall season since it features an incredible taste combination.
– ½ cup (1 stick) (113g) unsalted butter – 2 cups (400g) sugar – ½ cup (107g) vegetable oil – 1 teaspoon vanilla (3g) – 3 eggs, room temperature – 3 cups (342g) Cake Flour – 1 ½ teaspoon (6g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) teaspoon salt – 2 teaspoons (6g) Apple Pie Spice – 1 cup (242g) buttermilk – 2 cups (250g) apples, grated – ½ stick (57g) unsalted butter – 1 cup (217g) light brown sugar – ½ cup (126g) heavy cream – ½ teaspoon (2g) salt – 1 teaspoon (4g) vanilla extract – 1 Tablespoon (18g) light corn syrup – 2 sticks (or 1 cup/226g) unsalted butter – 2 (8oz) packages cream cheese – 2 teaspoons (8 g) vanilla extract – ½ teaspoon salt (2g) optional – 6 to 6 ½ cup – 1 teaspoon (3g) cinnamon – Toffee bits for sprinkling
Ingredients
Warm the oven up to 350 degrees.Butter and flour three 8-inch cake pans. Put a circle of waxed paper or parchment paper on the bottom of each pan because fruit cakes tend to stick.
Add flour, baking powder, baking soda, salt, and apple pie spice to a separate bowl. Blend at least 30 seconds with whisk. Set aside.Beat butter in your mixer bowl until smooth. Add sugar and mix on medium speed for 3–5 minutes until frothy. Add oil and vanilla and combine.
One egg at a time, mix in until the color of the egg yolk is gone. In turns, add the flour mixture and the water. Start and end with the dry ingredients (3 steps of dry and 2 steps of wet).
Mix until barely blended after the last addition, avoid overmixing. Mix in shredded apples.Smooth tops with spoon after pouring into pans.
Bake at 350 degrees for 25–30 minutes or until a toothpick inserted in the center comes out clean or with a few drums adhering. Let pans cool 10 minutes before removing.
While the butter is melting over medium heat, use a sauce pan of medium size that is deep enough to prevent the pan from boiling over. The remaining ingredients, including the brown sugar, should be added.
Keep the mix off the sides of the pan as you stir it to mix it. Lower the heat to low once the mixture starts to boil.Cover the pot and let it cook on low heat for 5 to 6 minutes. After that, check it to make sure it won't boil over.
Take it off the heat. Pour it into a heat-safe bowl after it cools down a bit. It will look too thin, but remember that as it cools, the caramel gets thicker. You can put it in the fridge to cool it down faster.
The first apple cake layer goes on the dish or stand. To form a frosting dam around the cake's edge, use a clipped piping bag tip (approximately ¼-1/2 inch from the edge). (Keeps filling contained).Apply caramel sauce thinly to cake. Add enough toffee bits.
The caramel sauce had a clipped piping bag icing spiral. If desired, frost the next layer and place it on top of the caramel.Complete the second cake layer and top with the last.Frost with cinnamon cream cheese often.
I used a piping bag with a snipped tip to create caramel drips around the cake and spirals on top.I used piping tip 21 to create a border of shells, rosettes, and toffee bits.
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