{"id":27454,"date":"2016-09-23T06:50:09","date_gmt":"2016-09-23T10:50:09","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=27454"},"modified":"2025-09-23T12:31:13","modified_gmt":"2025-09-23T16:31:13","slug":"apple-toffee-crunch-cake","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2016\/09\/apple-toffee-crunch-cake.html","title":{"rendered":"Apple Toffee Crunch Cake"},"content":{"rendered":"

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,\u00a0Tessa Huff<\/a>.<\/p>\n

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I\u2019ve resisted all-things apple, pumpkin, and spice for too long, but now it is definitely time to dive into fall baking head on! I\u2019m kicking off my favorite season with this Apple Toffee Crunch Cake<\/strong>, and I can\u2019t wait to share it with you all. So bundle up in your boots, scarves, and favorite flannels, and let\u2019s get to it!<\/p>\n

\"Apple<\/p>\n

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.<\/p>\n

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The cake itself is packed full of apples \u2013 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\u2019s 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!).<\/p>\n

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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.<\/p>\n

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Apple Toffee Crunch Cake<\/h2>\n
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4.7<\/span> from 11<\/span> reviews<\/span><\/p>\n\t<\/div>\n\n\n\t

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Apple Toffee Crunch Cake \u2013 fresh apple cake with crunchy pecans, cinnamon buttercream and a toffee sauce drip.<\/p>\n\t<\/div>\n\n\t

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