Caramel Apple Cake
No icing needed, the topping bakes right on.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Makes
- 15 servings
- Oven
- 180°C
Ingredients
Cake
- ½ cupButter, softened
- 1 cupGranulated sugar
- 2Eggs
- 1 tspVanilla
- 2 cupsAll-purpose flour
- 1 tspBaking powder
- 1 tspBaking soda
- ¼ tspSalt
- 1 cupSour cream
- 2 cupsDiced peeled apples
- ¾ cupToffee bits
Topping
- 1/3 cupAll-purpose flour
- 2 tbspBrown sugar
- ¼ cupButter
- ¾ cupToffee bits
- ½ cupWhite chocolate chips
Method
- Step 1. Cream. Beat the butter, sugar, eggs and vanilla in a large bowl until light and fluffy.
- Step 2. Combine. Stir the flour, baking powder, baking soda and salt together.
- Step 3. Add. Add to the creamed mixture in turns with the sour cream, three parts dry to two of sour cream.
- Step 4. Fold in. Fold in the apples and toffee bits, then spread in a greased 13 x 9 inch (33 x 23 cm) pan.
- Step 5. Combine. Mix all the topping ingredients until crumbly.
- Step 6. Bake. Sprinkle the topping over the batter and bake at 350°F (180°C) for 35 to 40 minutes, until a toothpick comes out clean.
35–40 min · 180°C · Oven
Notes
- Good for lunch boxes. Wrap pieces and freeze them, and they'll have thawed by noon.
Source: Adapted from Caramel Apple Cake, Robin Hood.Added October 30, 2026
Recipe card
The whole recipe on one picture, to keep on your phone or print. Open it full size to zoom in.
