INGREDIENTS:
2 cups all-purpose flour*
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup Dixie Crystals Extra Fine Granulated
Sugar
1/2 cup Dixie Crystals Light Brown Sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup vegetable oil
3 large eggs
1/4 cup sour cream
1 tablespoon vanilla extract
3/4 cup whole milk
1 can (20 oz) can apple pie filling, diced
1 1/2 cups toffee chips, divided
1 1/4 cups caramel sauce, divided
1 (16 oz) whipped cream topping or Crème Chantilly
Directions:
- Preheat oven to 350°F. Grease a 9×13-inch baking dish. Set aside. 1
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside. 2
- In a large bowl, whisk together both sugars. Add butter and vegetable oil, stirring to combine. Add eggs, sour cream, and vanilla extract, whisk till smooth.3
- Add flour mixture, alternating with milk, whisking until smooth. 4
- Pour 1/2 the batter into prepared baking dish. Spread top of batter with apple pie filling and sprinkle with 1 cup toffee chips. Pour remaining batter on top and spread to the edges with a spatula. Bake for 35 – 40 minutes, until the cake is golden brown on top and a toothpick inserted into the center comes out clean.5
- Remove cake from the oven. While still hot, poke holes in the top of the cake with a fork or straw. Pour 1 cup caramel sauce over the top. 6
- Allow cake to cool completely, about 45 minutes. Top with whipped cream topping, drizzle with remaining caramel sauce and sprinkle with toffee chips. 7
- Serve immediately or cover cake and store in the refrigerator until ready to serve.
