Brown Sugar Toffee Cake Food

TOFFEE & BROWN SUGAR POUND CAKE

Steps:

• 1. DO NOT PREHEAT OVEN. Start cake in COLD oven.
• 2. Beat butter at medium speed with electric mixer until creamy.
• 3. Gradually add sugars, beating until light and fluffy.
• 4. Add eggs, 1 at a time, beating just until the yellow disappears.
• 5. In another bowl combine flour, baking powder, and salt.
• 6. Add to butter mixture alternately with sweetened condensed milk and milk, beginning and ending with flour. Beat batter at low speed just until blended.
• 7. Add vanilla, toffee pieces, and pecans. Stir with a wooden spoon until blended.
• 8. Grease and flour 12 cup Bundt pan.
• 9. Pour batter into prepared Bundt pan.
• 10. Place pan in cold oven, set oven temp to 325.
• 11. Bake 85-90 minutes or until long wooden pick inserted near middle of the cake comes out clean.
• 12. Cool on wire rack 10-15 minutes.
• 13. Remove from pan; cool on wire rack.
• 14. Serve as is or drizzle with caramel topping (I use Sea Salt Caramel Syrup by Sonoma Syrup Co).

BROWN SUGAR-TOFFEE CAKE

Steps:

• Preheat oven to 325°F Coat 9-inch round cake pan with cooking spray.
• Whisk together flour, baking soda, baking powder, and salt in large bowl. Set aside.
• Beat butter, brown sugar, and sugar with electric mixer until smooth in separate bowl. Beat in eggs one at a time, and then beat in coffee and vanilla extract. Add 1/4 cup yogurt, and beat until smooth. Add half of flour mixture, and beat until smooth. Beat in remaining 1/4 cup yogurt, then remaining flour mixture. Beat 2 to 3 minutes, or until batter is smooth and creamy.
• Spread batter in prepared cake pan, and bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
• Meanwhile, pulse milk chocolate-toffee bars in food processor 8 times, or until crushed into bits. (It's ok if some bits are larger than others.) Unmold cake from pan, and set on wire rack. Sprinkle chocolate-toffee bits on top of cake while hot. Cool completely before serving.

BROWN SUGAR CAKE WITH TOFFEE STREUSEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and set aside.
• Combine flour, sugar, brown sugar, baking soda, and 1/2 teaspoon salt in the bowl of an electric mixer. Stir until well blended. Cut in butter with a pastry knife or fork until the mixture resembles coarse meal. Set aside 1/2 cup of the mixture.
• Whisk buttermilk, egg, and vanilla extract until the egg is well incorporated. Add buttermilk mixture to the mixer bowl and mix on medium speed, 4 to 5 minutes. Scrape down the sides of the bowl, if necessary. Pour batter into the prepared pan.
• Stir together reserved flour mixture, mini chocolate chips, English toffee bits, pecans, and remaining salt in a small bowl until well mixed. Sprinkle toffee streusel evenly over the cake batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a rack, about 10 minutes. Serve warm or at room temperature, directly from the baking pan.

CONTEST-WINNING BROWN SUGAR ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1 cup brown sugar and flour together twice; set aside., Place oven rack in lowest position. Preheat oven to 350°. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 25-30 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate., For toffee, line a 13x9-in. baking pan with foil; grease the foil with 1 teaspoon butter. Sprinkle pecans into prepared pan; set aside., In a small heavy saucepan over medium-low heat, bring brown sugar and remaining butter to a boil, stirring constantly. Cover and cook 2 minutes. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage). Immediately pour into prepared pan. Sprinkle with chips; spread with a knife when melted. Refrigerate for about 1 hour or until set., Frost cake with whipped topping. Finely chop half of the toffee; press onto cake. Serve with remaining toffee if desired. Store leftover toffee in an airtight container.

EASY CARAMEL CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
• Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
• Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
• Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.