Apple Toffee Caramel Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the softened butter, sugar, and vegetable oil until light and fluffy.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Stir in the vanilla extract, grated apples, and toffee bits (or caramel chips).

Divide the batter evenly between the two prepared cake pans.

Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Make the Caramel Topping:
In a small saucepan, combine the brown sugar, butter, and heavy cream.

Heat over medium heat, stirring constantly, until the butter melts and the sugar dissolves.

Bring to a simmer and cook for about 2-3 minutes, stirring occasionally, until the sauce thickens.

Remove from heat and stir in the vanilla extract and salt.

3. Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving plate.

Drizzle a generous amount of the warm caramel sauce over the top of the first cake layer.

Place the second cake layer on top and drizzle with more caramel sauce.

Optionally, sprinkle with additional toffee bits or chopped caramel pieces for added texture and flavor.

Serving and Storage Tips