Apple Cake with Toffee Crust

This cake was delicious, time-consuming to make, but delicious! A gooey cake studded with apples and a toffee crust, topped with caramelized apples, butterscotch sauce, and vanilla ice cream. Like I said right before we ate it, "This is the epitome of a fall dessert!"

I must warn you though that I had trouble deciding on a pan since I don't have a springform tube pan. I finally settled on my angel food cake pan with removeable bottom, and it worked out ok. However, this is a heavy cake, so it did break a little bit as I was removing it from the pan so make sure to grease and flour your pan thoroughly. Not a problem though, I just put it back together on the plate!

If you decide to make this, leave yourself a lot of time. There are a lot of components, along with a long cooling time before you can remove the cake from the pan. I made the recipe exactly as directed; but I do suggest halving the butterscotch sauce (it is referred to as both butterscotch and toffee sauce in the same recipe) and doubling the amount of caramelized apples, especially if you are serving this to a crowd and will be eating most of it in one sitting.

After the glaze and cooling but before the sauce and ice cream:

Here's the link from Food & Wine:

Apple Cake with Toffee Crust