Apple Cake with Toffee and Caramelized Apples

Adapted from Food and Wine

SERVINGS: 10 to 12

(See Do-Ahead Instructions at the End)

Note: I reduced the original 2 cups of sugar in the cake to 1-1/2 cups and think it could even be reduced to 1 or 1-1/4 cup since the cake was still fairly sweet.

For the Cake:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 1/4 cups vegetable oil (I used Safflower Oil)

1-1/2 cups granulated sugar

3 large eggs

2 large or 3 small Granny Smith apples (peeled, cored and diced into ½” pieces)

For the Toffee Glaze:

1 stick unsalted butter

1/4 cup heavy cream

1 cup light brown sugar

1 teaspoon pure vanilla extract

For the Toffee Serving Sauce:

1 1/2 cups granulated sugar

1/2 cup water

3/4 cup plus 2 tablespoons heavy cream

2 tablespoons unsalted butter

1 tablespoon brandy

For the Caramelized Apples:

2 tablespoons unsalted butter

2 tablespoons light brown sugar

3 large Granny Smith apples (peeled, cored and sliced into 8 wedges)

1/8 teaspoon cinnamon

2 tablespoons water

Serve with vanilla ice cream

Preheat the oven to 325°.

Butter and flour a traditional Bundt pan (I sprayed with Baker's Joy instead).

Whisk the flour, salt and baking soda together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, mix the oil and granulated sugar until creamy. Add the eggs, one at a time, blending thoroughly. Then, add the dry ingredients about a cup at a time and blend until smooth. Fold in the diced apples with a rubber spatula. Scrape the batter into prepared Bundt pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. (My cake only took 1 hour). Let cool slightly.

While the cake is cooling slightly, combine the butter, cream and brown sugar in a medium saucepan and bring to a boil over moderate heat while stirring. Remove the toffee glaze from the heat and stir in the vanilla.

Place the warm cake (still in its pan) on a rimmed baking sheet. Pour the hot glaze over the cake and let it seep into the cake, poking gently with a toothpick (I also tiled the pan from side to side). Then, allow the cake to cool completely, about 2-1/2 hours. Invert the cake onto a serving platter.

In a medium saucepan, combine the sugar and water and bring to a boil over high heat while stirring. After the sauce is boiling, use a moistened pastry brush and wash down any sugar crystals on the side of the pan. The, cook without stirring until a medium-amber caramel forms. This will take about 5-7 minutes so watch carefully so that it does not burn. Remove from the heat and quickly but very carefully stir in the cream and butter (the sauce will bubble up). Reduce the heat to medium and simmer the sauce for 2 minutes, then remove from the heat and stir in the brandy. Allow to cool slightly and pour the toffee sauce into a pitcher.

In a large skillet, melt the butter and the brown sugar. Add the apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate.

Slice the cake and serve with the caramelized apples, toffee sauce and vanilla ice cream.

Do Ahead:

The unmolded cake can be stored overnight at room temperature wrapped in plastic wrap or foil. The toffee sauce can be refrigerated for up to 1 week and gently reheated before serving. The apples can be made 3 hours ahead and kept at room temperature.