Apple Toffee Crunch Cake – fresh apple cake with crunchy pecans, cinnamon buttercream and a toffee sauce drip. A new layer cake recipe by our contributor, Tessa Huff.
I’ve resisted all-things apple, pumpkin, and spice for too long, but now it is definitely time to dive into fall baking head on! I’m kicking off my favorite season with this Apple Toffee Crunch Cake, and I can’t wait to share it with you all. So bundle up in your boots, scarves, and favorite flannels, and let’s get to it!
This cake is everything you could ever want from an autumn apple cake. It is moist and flavorful with a bit of crunch and touch of spice. It plays off our favorite fall flavors, a variety of textures, and even showcases a spectacular toffee drip! Trust me, your apple-picking haul is destined for this recipe.
The cake itself is packed full of apples – each piece melting into the crumb to keep it extra moist. I like to use a variety of baking apples, some sweet and some tart, to keep the flavor balanced. All the apple bits and pecan pieces make this cake slightly denser than your typical sponge cake, but the butter keeps it rich and tender. The cake tends to get bit crumbly when sliced, but trust me, it’s worth it (I considered revising the recipe a bit, but the flavors were just so much stronger in this version that I decided to stick with it!).
The subtle spice in the frosting is heavenly. A little bit of cinnamon can go a long way, but feel free to adjust to your personal taste. The silkiness of the buttercream pairs beautifully with the pecan crunch. As opposed to caramel sauce that starts with cooked sugar before being mixed with cream and a touch of butter, this toffee sauce uses brown sugar and much more butter to keep it sweet, smooth, and all-around amazing. Mix a bit of extra sauce with any remaining buttercream and dress it up with frilly piped details. Be sure to serve at room temperature for maximum flavor and superior texture since everything seems to firm up a bit once chilled.
Apple Toffee Crunch Cake
Apple Toffee Crunch Cake – fresh apple cake with crunchy pecans, cinnamon buttercream and a toffee sauce drip.
- Yield: One 8" Round Cake (4 layers)
- Category: ✽ ✽ ✽ ✽ ✽
Ingredients
For the Apple Cake:
- 3 cups all-purpose flour, divided
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup whole milk
- 3 cups apples (peeled and diced into ½ inch cubes or smaller)
- ½ cup chopped pecans
For the Pecan Crunch:
- ½ cup quick cooking oats
- ¼ cup chopped pecans
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter, softened
- 2 tablespoons honey
- pinch salt
For the Cinnamon Buttercream:
- 6 large egg whites
- 2 cups granulated sugar
- 3 cups unsalted butter, softened
- 2 teaspoon vanilla extract
- ¾ teaspoon cinnamon, or to taste
For the Toffee Sauce:
- 6 tablespoons unsalted butter
- ¾ cup brown sugar
- 1 tablespoon dark corn syrup (light corn syrup will work)
- ⅓ cup heavy cream
- 1 teaspoon vanilla
- 2 teaspoons scotch or bourbon (optional)
- large pinch salt
For the Assembly:
- Chopped pecans or leftover pecan crunch
- Toffee buttercream (recipe to follow)
Instructions
Make the Apple Cake:
- Pre-heat oven to 350 degrees. Grease the bottoms of two 8-inch pans. Line the bottoms with parchment, then grease and flour the parchment and sides of the pans. Set aside.
- Remove 1/3 cup flour and set aside.
- Sift together the remaining flour, baking powder, cinnamon, and salt. Set aside.
- Using an electric mixer, beat the butter until smooth. Add the sugar. With the mixer on medium speed, cream the sugar and butter together until light and fluffy. Add the vanilla extract.
- With the mixer on medium-low, mix in the eggs, one at a time. Stop the mixer and scrape down the sides of the bowl.
- Working in alternating batches, mix in half of the dry ingredients followed by the milk. Add in the second half of the dry ingredients and mix until just combined.
- Toss the diced apples with the reserved flour. Fold in the apples and pecans until evenly distributed.
- Divided the batter between the two pans. Bake for 32 to 35 minutes until golden on top and a thin knife inserted into the center of the cakes comes out clean. Cool on a wire rack for 15 to 20 minutes before removing the cakes from their pans.
Make the Pecan Crunch:
- Raise the oven temperature to 375 degrees. Line a baking sheet with parchment or silicone baking mat and set aside.
- Combine all of the ingredients together in a medium bowl. Stir together with a wooden spoon.
- Spread the mixture out on the prepared pan. Bake for 8 to 10 minutes, stirring halfway, until the crumbles are golden brown. Let cool and break into small pieces before use.
Make the Cinnamon Buttercream:
- Place egg whites and sugar into the bowl of an electric mixer. Whisk briefly by hand until combined.
- Fill a saucepan with a few inches of water and bring to a simmer over medium heat. Place the mixer bowl on top of the saucepan to create a double-boiler.
- Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Once hot, carefully return the mixer bowl to the stand mixer.
- Using the whisk attachment, whip the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
- Stop the mixer and swap out the whisk attachment for the paddle.
- With the mixer on low, add in the vanilla, cinnamon, and butter, a couple tablespoons at a time.
- Once all of the butter has been added, turn the mixer up to medium-high and mix until silky smooth. NOTE: If the mixture looks curdled, just keep mixing until it is smooth (this could take up to about 5 minutes). If it appears soupy, place the mixer bowl in the fridge for 10 to 15 minutes, then mix until smooth.
Make the Toffee Sauce:
- Melt the butter in a saucepan over medium heat. Once melted, stir in the brown sugar and corn syrup. Turn the heat up to high. While stirring with a wooden spoon, bring the mixture up a boil and cook for about 5 minutes or until the sugar dissolves.
- Remove from the heat and carefully whisk in the cream. Reduce the heat to low. Place the sauce pan back on the stove and whisk, slowly but constantly. Simmer for about 8 minutes.
- Remove from the heat and add in the remaining ingredients. Place in a heat-safe container and allow to cool and thicken.
Assemble the Cake:
- After the cakes have completely cooled, carefully slice them in half horizontally with a long serrated knife. Place one of the bottom layers on a cake board or cake pedestal. Spread on about 1 cup of the buttercream then sprinkle with ½ cup of the crumble. Top with the next layer of cake and repeat. Frost the stacked cake with the cinnamon buttercream and set in the refrigerator to chill for 15 to 20 minutes.
- After the toffee has cooled but still liquidy, carefully drip the sauce around the edges of the chilled cake. Pour into the center and use an offset spatula to smooth out. The toffee sauce is a bit thicker than regular caramel, so be careful not to pull and mix with the buttercream when spreading across the top.
- With any remaining buttercream, mix in a couple tablespoons of the leftover toffee sauce, or to taste, to create a toffee buttercream. Pipe on top of the cake using an open star tip and sprinkle with chopped pecans or leftover crunch.
Notes
- You may re-heat the toffee sauce as needed gently in the microwave to make it easier to pour if it has already set.
- Be sure to break the pecan crumbles into small pieces or the cake will be difficult to cut.
- Store in refrigerator. Best served at room temperature.
- Once assembled and chilled, the toffee sauce will lose its sheen.
- If you prefer, keep the cake as a two-layer cake. Alternatively, bake the batter in three 8-inch pans. Adjust bake time accordingly.
OTHER APPLE RECIPES YOU MIGHT LIKE:
Apple Pie Cake
Apple & Goat Cheese Cake
Apple Butter Cupcakes
Apple Crumb Cake
Baked Apple Donuts
Apple Pie Cupcakes
HI Teresa. This looks so amazing! Just to clarify, when making the toffee sauce, you boil on high for 5 minutes in the last step? I worry about scorching. Thanks.
Hi there! You will want to cook the melted butter, brown sugar, and corn syrup on high for 5 minutes (stirring slowly with a wooden spoon) in the first step of the toffee. After the cream has been added, reduce heat to low and continuously stir for 8 minutes.
I made the toffee last night because I am making the cake this weekend and was trying to get ahead, my toffee, when cooled, is now hard. What did I do wrong? Shoud I just wait and make it this weekend?
You said you used a variety of baking apples – can you please share what kind of apples you used?
Yes! I used a combination of granny smith and honey crisp. Here is a good list of alternatives worth checking out: https://www.thekitchn.com/the-best-apples-for-cooking-ingredient-intelligence-208455
Hi Tessa! Do you feel I could safely cut this receipe in half and bake in 6 inch pans? Thank you!
I haven’t tried it, but it seems like it could work! Just be sure not to fill your cake pans more than 2/3 of the way full.
Hi Tessa, Can u give tell what to use if i do not want to use eggs and how much
Hi there,
I don’t bake many eggless cakes, so unfortunately I am not a good resource for this question. My apologies!
Blessings!
Hi Tessa,
Is it possible to prepare without eggs? If possible tell me how to do?
Unfortunately, we have not tested this recipe without eggs. But here are some egg alternatives, if you’d like to experiment: bananas, applesauce, tofu or flaxseeds. You can read more about egg alternatives here.
Oh dear this is just stunning and delicious all at the same time!
This is absolutely STUNNING! I am in love!
this might be one of the most beautiful cakes that I have ever seen in my life!
I am so ready to try the recipe out, apple and toffee are a couple of my favorite flavors!
Cinnamon buttercream and a toffee drizzle? I need this cake!
Ahh, it looks so pretty ❤
What size cake comb did you use?
No cake comb needed, just apply the rounded tip of an offset spatula while spinning the cake. You’ll get those beautiful swirls!
I made this cake this weekend. It was a disaster (hilarious disaster) but though it turned out to be the ugliest cake in the world and looked nothing like yours, the taste redeemed itself. If I had found the recipe on Pinterest I could have called it a Pinterest fail. I wrote a very humorous essay on the experience on Facebook and you are welcome to read it. Please don’t be offended at all though because this was all my mistakes, not yours as the recipee’er. 🙂 I wish I could post a picture of my cake. You’d get a good laugh, for sure.
https://www.facebook.com/notes/karen-wolfe/my-cake-disaster/10154649549314172
Well, we’re glad to hear the taste redeemed it! That’s what matters most anyway, right?!
My son has a tree nut allergy, what could I use in place of the pecans? Maybe toffee bits? If so, would I still prepare it as I would if it were pecans?
You could simply leave out the pecans or replace them with the same amount of oats. You’ll still have a nice oat crumble that is nut allergy friendly. =)
would you be able to cut the recipe in half and use a 6inch springform instead? Does it rise a lot… Would I be able to get 2 or 3 layers?
This recipe would make three tall 6″ layers.
This looks and sounds soooo incredible Tessa! Love the crunch and the drip annnd the moistness of apples! Definitely going to try this! Xo
Hello! I can’t wait to try this recipe! I was just wondering … how far ahead can make this cake, without losing the “crunch”.
Thanks so much.
I love this cake I want to make it for my mum’s birthday, can I ask you a few questions?
If I use the egg white powder for the frosting do you think is going to work?
(And in that case do you have an advice for adding the sugar?!)
For the toffee: can I try with something else instead of the corn syrup?I don’t know where to find it in Italy!!!
Thank you
<3
Also I forgot to ask, when you say 160 degrees for the meringue do you mean Celsius?
Thank you
Vevy
I’ve seen egg white powder used in Swiss meringue buttercream recipes but those recipes use confectioners’ sugar, not granulated sugar. If you want to give it a try, follow the instructions on the meringue powder for the equivalent of 6 egg whites and swap the granulated sugar for confectioners’ sugar.
BUT… the safest bet is to follow Tessa’s recipe as written. 😉
For your second question, it’s 160°F to kill off any bacteria that might be present in the raw egg whites.
I use dried egg white in my Italian Meringue buttercream and it works like a charm. I make wedding cakes so I use it regularly. IMBC is similar to Swiss Meringue but with a different mixing process. Hope that helps 🙂
Artfully done and it looks so scrumptious too. I love apple cake and the toffee crunch inside is a wonderful idea! I wish I was at good at decorating at you…I’m definitely going to try my best! lol
when I make the cake. The toffee slides of the buttercream is there a way I can fix that? The toffee taste delicious and I don’t want to waste it.
Let the toffee cool off a tad, so it’s not so hot that it melts the buttercream and slides off.
This cake was beyond amazing! Thank you so much for posting. One question, do you recommend peeling the apples? Thanks so much.
Yes, definitely peel the apples. We’ve updated the recipe to specify – thank you!
Bonjour super gateau j’aimerai le réaliser mais pourriez vous me donner les mésures en grammes s’il vous plaît merci
Hi there. This looks delicious. I’m planning on making it for a large family event next weekend. Can you please tell me if it is ok to make ahead of time and freeze? Would I be best to freeze with the frosting on? How long does it keep for? Should it be kept in the refrigerator? Thank you!
If you want to get a head start, you could bake the cake layers in advance and freeze them. Wrap them individually with several layers of plastic wrap and then store inside a ziplock bag. Thaw before making your frosting and assembling.
Once assembled, store the finished cake in refrigerator. Bring it out of the refrigerator several hours before serving, as it will taste best at room temperature.
Can u please tell me what exact piping tip u used ? Thank u this cake is delicious!
Wilton 1M. There’s a shopping link in the assembly section, if you need it!
I am in the process of making this cake now. 8″ pans? My batter filled them to the top and now they are overflowing a bit. Maybe add to instructions, “only fill to 2/3 full, and switch to 9″ if to much batter for 8”. Unfortunately I did not do that. But, the batter was wonderful. Will update after done.
Hello!
I have just recently made this cake and it was rather dense Is that how it’s suppose to be? or did I over mix. It tastes amazing though!
Mine was also very dense I think it’s the extra moisture from the apples.