I’ve been sitting on this cake post ever since it went live on The Cake Blog over a month ago. I’ve been waiting for some magical words to float up to my brain to illustrate how perfectly this cake reflects our current desires to be robed in flannel or the glittering autumn hues out my window. I could tell you about our family trip to the apple orchard and little Everett riding in a rusty, red wagon, but at the moment that story feels tired and uninspired. Or I could keep waiting for the perfect narrative that screams boots, scarves, and PSLs galore, but I won't.
Well, sorry folks. I refuse to delay this post any longer. Instead, I just have this epic Apple Toffee Crunch Cake.
We already know how much everyone looooves fall (me included), how most of society has already guzzled gallons of pumpkin spice lattes by now, and that, duh – a cozy flannel with booth and leggings is EVERYTHING! So instead, let’s skip the small talk a get straight to how amazing this cake is.
THIS CAKE! Guys. I think I finally did it. Possibly my top 3 cakes ever. I’ve always loved how apple bits baked in a cake make the cake extra moist and almost gummy in the pockets surrounding the fruit as they melt into the crumb. Throw in just the right amount of spice, a bit of cruch, and drown it in toffee sauce and this is close to my dream cake right here.
I like to use a variety of apples when baking – some sweet and some tart. The addition of apples makes the cake a bit denser than my regular butter cakes, so be sure to serve at room temperate for superior texture all around. The cake tends to get a bit crumbly when sliced, but trust me, it's worth it. I considered raving the recipe a bit because of this, but the flavors were just so much stronger in this version that I decided to stick with it. You can always skip splitting the cakes to make a more manageable two-layer cake, but I like having more opportunity for layers of buttercream and crunchy pecan bits in the flour-lyaer version.
You’ll notice the very light hand I used to add the cinnamon. This was intentional. I wasn’t going for cinnamon flavoured buttercream, but rather just a really tasty one – a hint of spice that would elevate any cake using it to the next level, not just one for fall. Also, I didn’t want the cinnamon to take away from the golden toffee sauce. Where caramel is typically made by boiling white sugar then thinning it out with cream and a touch of butter to make a sauce, toffee is mostly brown sugar and butter heated to pure perfection. With the leftover buttercream and toffee sauce, I blended them together last minute to pipe on the frilly details. Cute, right?
You can find the recipe over on The Cake Blog!