Toffee Apple Cake | The Fancy Pants Kitchen

Name: Toffee Apple Cake | The Fancy Pants Kitchen
Ingredients: 2 cups (250 g) all-purpose flour, spooned and leveled; 1 tsp baking powder; 1 tsp baking soda; 1/4 tsp salt, increase to 1/2 tsp if using unsalted butter; 1/2 cup butter, at room temperature; 1 cup white granulated sugar; 2 large eggs, at room temperature; 1 tsp vanilla extract; 1 cup full-fat sour cream, or full-fat Greek yogurt; 2 cups (250 ml) apple, peeled, cored and cut into 1/2-inch pieces (see Chef's Notes); 3 & 1/2 to 4 ounces toffee bits, such as Skor or Heath, half of a 7-8 ounce package; 1/3 cup (40 g) all-purpose flour, spooned and levelled; 2 tbsp brown sugar; 1/4 cup butter, cold and cut into 4 pieces; 3 & 1/2 to 4 ounce toffee bits, such as Skor or Heath, remaining half of a 7-8 ounce package

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This Toffee Apple Cake is one of the more delicious cakes that I've made lately. While working on recipes for Rosh Hashana, the Jewish New Year, I tend to

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Ingredients

2 cups (250 g) all-purpose flour, spooned and leveled
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt, increase to 1/2 tsp if using unsalted butter
1/2 cup butter, at room temperature
1 cup white granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 cup full-fat sour cream, or full-fat Greek yogurt
2 cups (250 ml) apple, peeled, cored and cut into 1/2-inch pieces (see Chef's Notes)
3 & 1/2 to 4 ounces toffee bits, such as Skor or Heath, half of a 7-8 ounce package
1/3 cup (40 g) all-purpose flour, spooned and levelled
2 tbsp brown sugar
1/4 cup butter, cold and cut into 4 pieces
3 & 1/2 to 4 ounce toffee bits, such as Skor or Heath, remaining half of a 7-8 ounce package