Apple Cake with Toffee Crust

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1¼ cups vegetable oil
2 cups granulated sugar
3 large eggs
2 large Granny Smith apples, peeled, cored and cut into ½-inch dice
Toffee Glaze
8 Tbsp unsalted butter
¼ cup heavy cream
1 cup light brown sugar
1 tsp pure vanilla extract
Butterscotch Sauce
1½ cups granulated sugar
½ cup water
¾ cup plus 2 Tbsp heavy cream
2 Tbsp unsalted butter
1 Tbsp brandy or Calvados
Caramelized Apples
4 Tbsp unsalted butter
4 Tbsp light brown sugar
3 large Granny Smith apples, peeled, cored and cut into 8 wedges each
¼ tsp DLM Cinnamon
2 Tbsp Calvados
Vanilla ice cream, for serving

Preheat the oven to 325°F. Butter and flour a 9-inch springform tube pan. In a medium bowl, whisk the flour with the salt and baking soda. In a large bowl, whisk the oil with the sugar. Whisk in the eggs one at a time. Add the dry ingredients and stir until smooth. Fold in the diced apples with a rubber spatula. Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 10 minutes, or until a toothpick inserted in the cake comes out clean. Let cool slightly.

Meanwhile, in a medium saucepan, combine the butter, cream, and brown sugar and bring to a boil over moderate heat, 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 is seep into the cake, poking lightly with a toothpick. Let the cake cool completely, about 2 hours. Remove the cake from its pan and place on a plate.

In a medium saucepan, combine the sugar and water and bring

to a boil over high heat, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook without stirring until a medium-amber caramel forms, about 5-10 minutes. Remove from the heat and quickly but carefully stir in the cream and butter. Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy. Pour the butterscotch 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 10–15 minutes. Remove the pan from the heat and add the Calvados. Transfer the caramelized apples to a plate.

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

Make Ahead

The unmolded cake can be stored in an airtight container overnight at room temperature. The butterscotch sauce can be refrigerated for up to 1 week; reheat gently before serving. The apples can be made up to 2 hours ahead and kept at room temperature.

Makes 12 servings
Prep Time: 2 Hours, 45 Minutes
Cook Time: 70 Minutes

Per serving: 870 calories (47% calories from fat); 46g total fat; 15g saturated fat; 119mg cholesterol; 336mg sodium; 111g total carbohydrates; 2g dietary fiber; 6g protein;

Allergy Warning: Contains MilkContains EggsContains Wheat

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