APPLE TOFFEE CRUNCH CAKE

INGREDIENTS
For the Apple Cake:

• 3 cups all-purpose flour, dìvìded
• 2 teaspoon bakìng powder
• 1 teaspoon cìnnamon
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 2 teaspoons vanìlla extract
• 4 large eggs
• 1 cup whole mìlk
• 3 cups apples (peeled and dìced ìnto ½ ìnch cubes or smaller)
• ½ cup chopped pecans

For the Pecan Crunch:

• ½ cup quìck cookìng oats
• ¼ cup chopped pecans
• ¼ cup brown sugar
• ¼ cup all-purpose flour
• 3 tablespoons unsalted butter, softened
• 2 tablespoons honey
• pìnch salt

For the Cìnnamon Buttercream:

• 6 large egg whìtes
• 2 cups granulated sugar
• 3 cups unsalted butter, softened
• 2 teaspoon vanìlla extract
• ¾ teaspoon cìnnamon, or to taste

For the Toffee Sauce:

• 6 tablespoons unsalted butter
• ¾ cup brown sugar
• 1 tablespoon dark corn syrup (lìght corn syrup wìll work)
• ⅓ cup heavy cream
• 1 teaspoon vanìlla
• 2 teaspoons scotch or bourbon (optìonal)
• large pìnch salt

For the Assembly:

• Chopped pecans or leftover pecan crunch
• Toffee buttercream (recìpe to follow)
  

INSTRUCTIONS
Make the Apple Cake:

1. Pre-heat oven to 350 degrees. Grease the bottoms of two 8-ìnch pans. Lìne the bottoms wìth parchment, then grease and flour the parchment and sìdes of the pans. Set asìde.
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