Caramel Apple Toffee Cake
Prep Time: 40 minutes
Cook Time: 45 minutes
Servings: 15 servings
This Apple Toffee Cake is the perfect fall cake. It's a new take an the classic poke cake but with apples, caramel and toffee bits all covered with cream cheese frosting.
For the Cake:
- 1/2 cup unsalted butter melted (1 stick)
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 3 eggs
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 cups peeled chopped apples (A combo of honeycrisp & granny smith apples are tasty or use the apples you have available.)
- 2/3 cup toffee bits (not the chocolate covered toffee bits)
For the glaze:
- 1/2 cup caramel sauce (can use store bought or homemade)
For the frosting:
- 1 (8 oz) cream cheese, softened
- 1/2 cup unsalted butter room temp (1 stick)
- 1 tbsp caramel sauce
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 3 cups confectioners sugar
- 1 tbsp milk (optional)
For the cake:
Spray or grease a 13x9 inch glass pan.
Preheat oven to 350 degrees.
Peel and chop your apples into about 1/2 inch cubes. Set aside.
In a large mixing bowl, add the melted butter, oil, sugars, eggs and extracts and whisk well.
Add in the dry ingredients (not the apples and toffee yet) to wet ingredients and mix with a large wooden spoon or an electric mixer. Mix just until the ingredients are combined.
Batter will be thick.
Stir in the chopped apples and 2/3 cup of toffee bits.
Spread evenly into a 13x9 inch pan.
Bake at 350 for about 40-45 minutes. A toothpick inserted into the center of the cake will come out with a few crumbs on it.
Once baked, cool on a wire rack for about ten minutes.
After ten minutes (while the cake is still warm) poke holes into the cake with a wooden skewer.
Warm 1/2 cup of caramel sauce in the microwave for about 30 seconds and smooth over the cake.
Let the sauce soak into the cake and allow the cake to cool completely, then cover with frosting.
For the frosting:
Add cream cheese, butter and 1 tbsp caramel sauce to a mixing bowl and mix on medium to medium-high speed until smooth.
Add in the extract, cinnamon and confectioner's sugar and mix until smooth.
If frosting is too thick, add a tablespoon of milk or cream and mix well.
Spread onto cooled cake. Sprinkle leftover toffee bits onto cake.
Keep this cake refrigerated, since the frosting contains cream cheese.
Set it out about 20 minutes before serving, so it can come closer to room temperature.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Calories: 456kcal | Carbohydrates: 71g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 66mg | Sodium: 234mg | Potassium: 87mg | Fiber: 1g | Sugar: 48g | Vitamin A: 452IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg