Imagine a cake so decadent, so irresistibly moist, that it transforms an ordinary dessert into a culinary masterpiece. The Toffee Apple Sour Cream Cake is not just a recipe; it's a symphony of flavors that will make your taste buds dance with pure joy. Combining the rich, buttery notes of toffee with the sweet-tart essence of fresh apples and the luxurious creaminess of sour cream, this cake is about to become your new obsession. Whether you're a baking novice or a seasoned pro, this recipe promises a showstopping dessert that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 3 large eggs
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups diced apples
- 1 cup toffee bits
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or round cake pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream together softened butter, white sugar, and brown sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Fold in the sour cream until completely blended, creating a smooth and creamy batter.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, which can result in a tough cake.
- Gently fold in diced apples and toffee bits, distributing them evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes before carefully turning out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with caramel sauce before serving. Best enjoyed slightly warm or at room temperature.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature for the smoothest, most evenly mixed batter.
- Apple Selection: Choose firm, slightly tart apples like Granny Smith or Honeycrisp for the best texture and flavor contrast.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Toffee Tip: For extra crunch, reserve some toffee bits to sprinkle on top of the cake after baking.
- Pan Preparation: Use a non-stick baking spray with flour, or thoroughly grease and flour your pan to ensure easy cake removal.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before removing to prevent breaking.
- Storage Hack: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 371kcal
Carbohydrates: 58g
Protein: 4g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 89mg
