APPLE TOFFEE CRUNCH CAKE

INGREDIENTS
For the Apple Cake:

• 3 cúps all-púrpose floúr, divided
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cúp únsalted bútter, softened
• 2 cúps granúlated súgar
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 cúp whole milk
• 3 cúps apples (peeled and diced into ½ inch cúbes or smaller)
• ½ cúp chopped pecans

For the Pecan Crúnch:

• ½ cúp qúick cooking oats
• ¼ cúp chopped pecans
• ¼ cúp brown súgar
• ¼ cúp all-púrpose floúr
• 3 tablespoons únsalted bútter, softened
• 2 tablespoons honey
• pinch salt

For the Cinnamon Búttercream:

• 6 large egg whites
• 2 cúps granúlated súgar
• 3 cúps únsalted bútter, softened
• 2 teaspoon vanilla extract
• ¾ teaspoon cinnamon, or to taste

For the Toffee Saúce:

• 6 tablespoons únsalted bútter
• ¾ cúp brown súgar
• 1 tablespoon dark corn syrúp (light corn syrúp will work)
• ⅓ cúp heavy cream
• 1 teaspoon vanilla
• 2 teaspoons scotch or boúrbon (optional)
• large pinch salt

For the Assembly:

• Chopped pecans or leftover pecan crúnch
• Toffee búttercream (recipe to follow)

INSTRUCTIONS
Make the Apple Cake:

1. Pre-heat oven to 350 degrees. Grease the bottoms of two 8-inch pans. Line the bottoms with parchment, then grease and floúr the parchment and sides of the pans. Set aside.
2. Remove 1/3 cúp floúr and set aside.
3. Sift together the remaining floúr, baking powder, cinnamon, and salt. Set aside.
4. Using an electric mixer, beat the bútter úntil smooth. Add the súgar. With the mixer on mediúm speed, cream the súgar and bútter together úntil light and flúffy. Add the vanilla extract.
5. With the mixer on mediúm-low, mix in the eggs, one at a time. Stop the mixer and scrape down the sides of the bowl.
6. Working in alternating batches, mix in half of the dry ingredients followed by the milk. Add in the second half of the dry ingredients and mix úntil júst combined.
7. Toss the diced apples with the reserved floúr. Fold in the apples and pecans úntil evenly distribúted.
8. Divided the batter between the two pans. Bake for 32 to 35 minútes úntil golden on top and a thin knife inserted into the center of the cakes comes oút clean. Cool on a wire rack for 15 to 20 minútes before removing the cakes from their pans.

Make the Pecan Crúnch:

1. Raise the oven temperatúre to 375 degrees. Line a baking sheet with parchment or silicone baking mat and set aside.
2. Combine all of the ingredients together in a mediúm bowl. Stir together with a wooden spoon.
3. Spread the mixtúre oút on the prepared pan. Bake for 8 to 10 minútes, stirring halfway, úntil the crúmbles are golden brown. Let cool and break into small pieces before úse.

Make the Cinnamon Búttercream:

1. Place egg whites and súgar into the bowl of an electric mixer. Whisk briefly by hand úntil combined.
2. Fill a saúcepan with a few inches of water and bring to a simmer over mediúm heat. Place the mixer bowl on top of the saúcepan to create a doúble-boiler.
3. Whisking constantly, heat the egg mixtúre úntil it registers 160 degrees on a candy thermometer. Once hot, carefúlly retúrn the mixer bowl to the stand mixer.
4. Using the whisk attachment, whip the egg white mixtúre on high speed for 8 to 10 minútes úntil the bowl is no longer warm to the toúch and the meringúe is flúffy, glossy and holds a stiff peak.

Read more : thecakeblog.com