• prep: 0 hr
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servings:

This moist Apple Toffee Cake with Cinnamon Cream Cheese Frosting has an amazing combination of flavors- It is the perfect fall dessert!

• 1/2 cup (1 stick) (113g) unsalted butter, slightly softened
• 2 cups (400g) sugar
• 1/2 cup (107g) vegetable oil - I used Canola oil
• 1 teaspoon vanilla (3g)
• 3 eggs, room temperature
• 3 cups (342g) Cake Flour - see Notes below for substitution
• 1 1/2 teaspoon (6g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (3g) teaspoon salt
• 2 teaspoons (6g) Apple Pie Spice - See Notes below for substitution
• 1 cup (242g) buttermilk -See notes section for substitution if needed
• 2 cups (250g) apples, grated - Depending on the size of the apples you will need two or three. I used Granny Smith, any baking apple will be fine. Use the large holes of your grater to grate the apples
• 1/2 stick (57g) unsalted butter (if using salted butter, do not add additional salt)
• 1 cup (217g) light brown sugar (packed into measuring cup)
• 1/2 cup (126g) heavy cream
• 1/2 teaspoon (2g) salt
• 1 teaspoon (4g) vanilla extract
• 1 Tablespoon (18g) light corn syrup
• 2 sticks (or 1 cup/226g) unsalted butter, slightly softened
• 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften slightly.
• 2 teaspoons (8 g) vanilla extract
• 1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
• 6 to 6 1/2 cups (690g to 747g) powdered sugar
• 1 teaspoon (3g) cinnamon
• Toffee bits for sprinkling on layers and decoration, we used Heath brand

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