Taffy Apple Cake


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A great cake to make in the fall with freshly picked apples, it's crisp, delicious and sticky sweet.

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  • 4-6 apples, peeled and sliced
  • 1/2 C. butter, softened
  • 1 1/2 C. sugar
  • 4 eggs
  • 2 C. flour, sifted
  • 2 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 C. whipping cream
  • 2 tsp. vanilla extract
  • Topping:
  • 2 bags caramels
  • 1/2 C. Half & Half
  • 1 C. peanuts, unsalted and chopped

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Preheat the oven to 350 degrees. Grease the bottom of 3 (8-inch) cake pans or 2 (9-inch pans), line with wax paper or parchment and grease again. Fill with the peeled, sliced apples, halfway up.

In a large bowl cream the butter and sugar together, add the eggs one at a time, beat well with each addition. In another bowl sift together the dry ingredients. Add the dry ingredients alternately with the whipping cream. Stir in the vanilla extract. Divide between apple-filled baking pans. Bake at 350-degrees for 30 minutes.

To make topping, melt the caramels and half and half over low heat or in the microwave. Stir often. Place one layer of cake on a cake platter with a lip. Pour on some of the caramel mixture. Sprinkle with some of the peanuts. Repeat with all of the layers, saving most of the caramel mixture and peanuts for the top. Spread over sides of cake. Refrigerate until ready to serve.

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