Apple Toffee Crunch Cake is made with fresh apples, crunchy pecans, cinnamon buttercream, and a drip of toffee sauce. I’ve been avoiding all things apple, pumpkin, and spice for too long, but now it’s time to get serious about fall baking. This Apple Toffee Crunch Cake is how I’m starting off my favorite season, and I can’t wait to share it with you all. So put on your favorite boots, scarves, and flannels, and let’s go!
This apple cake has everything you could want in the fall. It’s moist and tasty, with a little crunch and a hint of spice. It has all of our favorite fall flavors, different textures, and a beautiful toffee drip. I’m sure that the apples you picked will end up in this recipe.
The cake bakery itself is full of apples, which melt into the crumbs and keep the cake extra moist. I like to use a mix of apples, some sweet and some sour, to keep the taste from being too strong. This cake is a little denser than a typical sponge cake because of the apple and pecan pieces, but the butter keeps it rich and soft. When you cut the cake, it can be a little crumbly, but trust me, it’s worth it. I thought about changing the recipe a little. But the flavors were so much stronger in this version that I decided to stick with it!
The frosting is heaven-sent because it has a hint of spice. A little cinnamon goes a long way, but you can change the amount to suit your taste. The smooth buttercream goes well with the crunch of the pecans. In contrast to caramel sauce, which is made by cooking sugar and then mixing it with cream and a little bit of butter, this toffee sauce is sweet, smooth, and great all around because it uses brown sugar and a lot more butter. Mix a little bit of extra sauce with any leftover buttercream, and pipe on some pretty details. Serve at room temperature for the best taste and texture, since everything seems to get a little firmer when chilled.
