APPLE TOFFEE CRUNCH CAKE

INGREDIENTS
For the Apple Cake:

  • 3 cups all-purpose flour, dìvìded
  • 2 teaspoon bakìng powder
  • 1 teaspoon cìnnamon
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons vanìlla extract
  • 4 large eggs
  • 1 cup whole mìlk
  • 3 cups apples (peeled and dìced ìnto ½ ìnch cubes or smaller)
  • ½ cup chopped pecans

For the Pecan Crunch:

  • ½ cup quìck cookìng oats
  • ¼ cup chopped pecans
  • ¼ cup brown sugar
  • ¼ cup all-purpose flour
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons honey
  • pìnch salt

For the Cìnnamon Buttercream:

  • 6 large egg whìtes
  • 2 cups granulated sugar
  • 3 cups unsalted butter, softened
  • 2 teaspoon vanìlla extract
  • ¾ teaspoon cìnnamon, or to taste

For the Toffee Sauce:

  • 6 tablespoons unsalted butter
  • ¾ cup brown sugar
  • 1 tablespoon dark corn syrup (lìght corn syrup wìll work)
  • ⅓ cup heavy cream
  • 1 teaspoon vanìlla
  • 2 teaspoons scotch or bourbon (optìonal)
  • large pìnch salt

For the Assembly:

  • Chopped pecans or leftover pecan crunch
  • Toffee buttercream (recìpe to follow)
    APPLE TOFFEE CRUNCH CAKE

INSTRUCTIONS
Make the Apple Cake:

  1. Pre-heat oven to 350 degrees. Grease the bottoms of two 8-ìnch pans. Lìne the bottoms wìth parchment, then grease and flour the parchment and sìdes of the pans. Set asìde.
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