Toffee Apple Cider Cake

Perfect dessert for a cool fall day.

Quick Facts

Prep Time: 30 minutes
Bake Time: 40 to 45 minutes
Yield: 1 (9-inch) round cake

Ingredients

TOFFEE APPLE TOPPING:

  • 2/3 cup brown sugar
  • 1/4 cup corn syrup, dark OR light
  • 3 tablespoons butter OR margarine
  • 2 large OR 3 medium baking apples, cored, peeled and thinly sliced
  • 1/2 cup toffee baking bits (not chocolate coated)*
  • CAKE;
  • 1-1/3 cups apple cider OR 2/3 cup frozen apple juice concentrate, thawed
  • 1/4 cup butter OR margarine, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1-1/4 teaspoons Argo┬« Baking Powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350°F. Grease a 9 x 2-inch round cake pan. (Do not use a pan with less than 2-inch sides.)
  2. For TOFFEE TOPPING:Stir brown sugar, corn syrup and butter in a small saucepan over medium heat until melted and sugar begins to dissolve. Pour into prepared pan. Arrange sliced apples on top of syrup mixture. Sprinkle with toffee bits.
  3. For CAKE:If using cider, heat to boiling in a small saucepan over medium-high heat. (If using apple juice concentrate, do not boil. Omit this step.) Reduce heat and simmer until cider is reduced by half (to 2/3 cup), about 5 to 10 minutes. Set aside to cool. Tip: To speed cooling, place pan with cider in an ice filled bowl.
  4. Mix butter and sugar in a large mixing bowl on medium speed of electric mixer until light and fluffy. Beat in eggs, one at a time, then vanilla. Whisk flour, baking powder, cinnamon and salt together. Add to butter mixture in several additions, alternating with cooled cider. Carefully spoon batter over apples.
  5. Bake 40 to 45 minutes, until golden and toothpick inserted in center comes out clean. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.
  6. *You may substitute 1/2 cup crushed hard toffee candies (such as Werther’s® Original®) for the toffee baking bits. To crush, place unwrapped candies in a heavy duty resealable bag and pound with a hammer or mallet until no large pieces remain.