APPLE CAKE WITH TOFFEE CRUST

Steps:

• Preheat the oven to 325°. Butter and flour a 9-inch springform tube pan.
• In a medium bowl, whisk the flour with the salt and baking soda.
• In a large bowl, whisk the oil with the 2 cups granulated sugar. Whisk in the eggs, one at a time. Add the dry ingredients and whisk until smooth. Fold in the 2 diced apples with a rubber spatula.
• Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool slightly.
• Meanwhile, in a medium saucepan, combine the 1 stick butter, 1/4 cup heavy cream and 1 cup brown sugar and bring to a boil over medium heat, stirring. Remove the butter glaze from the heat and stir in the vanilla.
• Place the warm cake (still in its pan) on a rimmed baking sheet. Pour the hot glaze over the cake and let it soak into the cake, pricking lightly with a toothpick. Let the cake cool completely, about 2 hours. Invert the cake onto a plate, and invert again onto another plate, right side up.
• In a medium saucepan, combine the remaining 1 1/2 cups sugar and 1/2 cup water and bring to a boil over high heat, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook, without stirring, until a medium-amber caramel forms, about 5 minutes. Remove from the heat and quickly but carefully stir in the remaining 3/4 cup plus 2 tablespoon s cream and 2 tablespoons butter. Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy. Pour the toffee sauce into a pitcher.
• In a large skillet, melt the remaining 2 tablespoons butter and remaining 2 tablespoons brown sugar. Add the remaining 3 apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the remaining 2 tablespoons water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate.
• Slice the cake and serve with the caramelized apples, toffee sauce and vanilla ice cream.
• MAKE AHEAD: The unmolded cake can be stored in an airtight container overnight at room temperature. The toffee sauce can be refrigerated for up to 1 week, reheat gently before serving. The apples can be made up to 2 hours ahead and kept at room temperature.