Apple and Toffee Cake
A delightful dessert combining the tartness of fresh apples with sweet toffee in a moist, tender cake.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream
Add-ins
- 2 cups diced apples such as Granny Smith or Honeycrisp
- 1 cup toffee bits
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract.
- Gently mix in the sour cream until fully incorporated, ensuring the batter is smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cake tender.
- Using a spatula, fold in the diced apples and toffee bits, making sure they are evenly distributed.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled, slice the cake into 8 slices and serve with your choice of topping, such as ice cream or whipped cream.
Notes
Pro Tips: Use high-quality butter for a richer flavor. Ingredient Substitutions: You can use Greek yogurt instead of sour cream for a tangier taste. How to Serve: Best served warm with vanilla ice cream or whipped cream. Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Make-Ahead Tips: Prepare the batter ahead of time and refrigerate for up to 24 hours before baking.