Caramel Apple Cake
Servings: 12
This Caramel Apple Cake is moist, light, topped with sweet caramel apples, whipped topping and sprinkled with toffee bits.
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Ingredients
- Cake:
- 2 1/4 cups all purpose flour
- 1 1/2 cups sugar
- 1/2 cup butter softened
- 1 1/4 cups milk
- 3 large eggs
- 3 1/2 teaspoons baking powder
- pinch of salt
- 2 teaspoons vanilla
- Caramel Apples:
- 6 cups chopped apples
- 4 tablespoons butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream or 1/2 and 1/2
- pinch of salt
- 1 tablespoon vanilla
- Topping:
- 2 8 oz containers whipped topping
- 1/2 cup toffee bits
Instructions
- Cake:
- Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan, set aside.
- In a large bowl combine all cake ingredients and mix on low for 30 seconds, then on high for 3 minutes scraping the bowl occasionally.
- Pour into prepared pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean. Set aside to cool.
- Caramel Apples:
- While the cake is baking combine the chopped apples and butter in a large skillet and saute on medium low for 10 minutes or until they start to soften. Add in brown sugar, cream and salt. Cook on medium low stirring occasionally for 10 minutes or until apples are tender. Stir in vanilla and remove from heat. Cool for 15 minutes.
- Pour over baked cake and spread apples in an even layer. Cool completely.
- After cake has cooled top with whipped topping and toffee bits. Store in refrigerator.
Notes
*Can also use a white or yellow cake mix to speed things up.