TOFFEE APPLE CAKE No need for a frosting - the topping bakes right on the cake. Preheat oven to 350 °F | 13- by 9-inch cake pan, greased CAKE 1/2 cup butter, softened 1 cup granulated sugar 2 eggs 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 2 cups diced peeled apples 3/4 cup toffee buts TOPPING 1/3 cup all-purpose flour 2 tablespoons packed brown sugar 1/4 cup butter 3/4 cup toffee bits

CAKE: Cream butter, sugar, eggs and vanilla in large bowl on medium speed of electric mixer until light and fluffy. Combine flour, baking powder, baking soda and salt. Add to caramel mixture alternately with sour cream, making three additions of dry ingredients and two of sour cream. Fold in apples and toffee bits. Spread batter evenly in prepared pan.

TOPPING: Combine all ingredients, mixing until crumbly. Sprinkle evenly over batter.

Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.

Makes about 15 servings.

TIPS: An ideal cake for lunch boxes. Wrap individual pieces and freeze, then pack them when making lunches in the morning. They will be perfectly thawed by noon.
Toffee bits are sold in packages like chocolate bits.

Preparation time: 20 minutes | Baking time: 40 minutes| Freezing: excellent.

Robin Hood Baking Festival Cookbook