Indulgent Caramel Apple Toffee Cake for Ultimate Fall Bliss

Course: Cake

Cuisine: American

Keyword: Autumn flavors, Baking, Cake recipe, Caramel Apple Toffee Cake, Fall dessert, Sweet treat

Prep Time: 20

Cook Time: 40

Cooling Time: 45

Total Time: 1 45

Servings: slices

Calories: 350kcal

This Caramel Apple Toffee Cake combines spiced apples, crunchy toffee, and rich caramel for an irresistible fall dessert.

2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
1 tablespoon baking powder No substitutes recommended.
1 tablespoon cinnamon May substitute with apple pie spice.
1 teaspoon salt Essential for balanced flavor.
1 cup granulated sugar Can be replaced with coconut sugar.
1 cup light brown sugar White sugar can be used but will lack caramel notes.
½ cup unsalted butter (melted) Use coconut oil for a dairy-free option.
½ cup vegetable oil Can be substituted with canola or melted coconut oil.
3 large eggs Flaxseed meal mixed with water works for a vegan alternative.
1 cup sour cream Greek yogurt serves as a suitable substitute.
1 tablespoon vanilla extract No substitutes needed for optimal taste.
1 cup whole milk Almond milk works fine for a dairy-free version.
1 can apple pie filling (canned, diced) Fresh apples can also be used if diced similarly.
1 cup toffee chips Chocolate chips can be used for a different flavor profile.
1 cup caramel sauce Homemade or store-bought is fine.

2 cups whipped cream (or Cool Whip) Homemade is best but opt for Cool Whip for stability.

Preheat the oven to 350°F and grease a 9x13-inch baking dish.
Whisk together flour, baking powder, cinnamon, and salt in a medium bowl.
Mix together the granulated sugar, brown sugar, melted butter, and vegetable oil in a large bowl.
Incorporate the eggs, sour cream, and vanilla extract; whisk until smooth.
Combine the dry ingredients with milk alternately, mixing until fully incorporated.
Layer half of the batter into the prepared dish, followed by apple pie filling and 1 cup of toffee chips.
Top with the remaining batter and smooth the surface.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Poke holes into the cake using a fork once it's out of the oven. Pour 1 cup of caramel sauce over the top.
Cool the cake completely, about 45 minutes, before adding whipped cream topping.
Chill until ready to serve, then sprinkle with additional toffee bits.

Serve warm with a scoop of vanilla ice cream for a truly indulgent experience.