2 cups (230 g) all-purpose flour
1 tablespoon (15 ml) baking powder
1 teaspoon (5 ml) cinnamon
1/2 teaspoon (2.5 ml) salt
3/4 cup (168.75 g) granulated sugar (extra fine, if available)
1/2 cup (100 g) light brown sugar
1/2 cup (125 mL) unsalted butter, melted
1/2 cup (125 mL) vegetable oil
3 large eggs
1/4 cup (65 mL) sour cream
1 tablespoon (15 mL) vanilla extract
3/4 cup (190 mL) whole milk
1 – 20 oz (567 g) can apple pie filling, diced
1 1/2 cups (375 mL) butterscotch chips, divided
1 1/4 cups (315 mL) caramel sauce, divided
1 – 16 oz (453 g) container whipped topping or whipped cream
Preheat oven to 350°F (180°C). Grease a rectangular baking dish.
In a bowl whisk flour ,baking and powder cinnamon and salt.
take a bowl whisk sugar and brown sugar.
AAdd butter and vegetable oil with stirring to combine all ingredients.
Add eggs with sour cream and vanilla extract then whisk until smooth.
Add flour mixture alternating with milk keep whisking until smooth
Pour half the batter into baking dish.
Spread apple pie filling over pastry and sprinkle with 1 cup of butterscotch chips.
Pour remaining batter over top and spread well to edges with a spatula.
Bake for 35 to 40 minutes.
Remove cake from oven. While still warm, poke holes in the surface of the cake with a fork or straw.
Pour 1 cup of caramel sauce on top the cake
Let cake cool completely, about 45 minutes.
Top with whipped cream, drizzle with caramel sauce and sprinkle with caramel chips.