Preheat oven to 325°F (160°C).Grease and flour a 10-inch tube or Bundt pan.
Unwrap and cut each caramel into 8 pieces.
In a large mixer bowl cream butter, powderedsugar and vanilla until light and fluffy.Add the eggs, one at a time, beating well Gradually add flour,cinnamon and allspice to egg mixture. Blendat low speed until thoroughly combined.Stir in caramel pieces and chopped apples.
Pour batter into the preparedpan. Bake for 70 to 80 minutes or until cake tester comes outclean. Cool upright in pan for 15 minutesbefore inverting onto a wire rack tocool completely. Serve cake warm or cool.
Serve with ice cream and caramel sauce,if desired.
Makes 12 servings.
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