COFFEE TOFFEE CHEESECAKE
My husband and I host both sides of our families on Thanksgiving every year. I came up with this candy-topped cheesecake a few years ago, and everybody went nuts over it. -Tammy Baker, Bowling Green, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan., Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with Heath bars., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Chop the dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over top of cheesecake.
Nutrition Facts : Calories 716 calories, Fat 48g fat (29g saturated fat), Cholesterol 165mg cholesterol, Sodium 445mg sodium, Carbohydrate 64g carbohydrate (50g sugars, Fiber 2g fiber), Protein 10g protein.
TOFFEE COFFEE CAKE
Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 247 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
COFFEE CAKE
Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning
Provided by sianie
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
- Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
- Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
- Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
- Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
COPYCAT STARBUCKS CLASSIC COFFEE CAKE
I have found THEE Starbucks Classic Coffee Cake CopyCat!! You may find slight variations of the cake at different Starbucks locations. Sometimes there is a ribbon of cinnamon running through the middle of the cake, and sometimes the cake is dusted with a bit of powdered sugar. You'll also find some versions with a few chopped pecans in the topping; and that's the version here. Double up on the topping for the ultimate topping to match starbuck's cake..and can use smaller pan if needed. Footnotes To add ribbon of cinnamon to cake, double recipe of topping and reserve half (minus nuts if you like), pour half of batter, use half of doubled recipe, make sure to cover entire cake, pour the rest of the batter and top the cake with the reserve. This batter is very thick!! Option: Dust cake with powdered sugar after cooled to give more a starbucks feel!!
Provided by Wicked Creations
Categories Breads
Time 1h20m
Yield 1 9x13 baking dish, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Make topping by combining 1 cup flour with brown sugar, a stick of softened butter and 1 teaspoon cinnamon in a medium bowl. Mixture should have the consistency of moist sand. Add 1/2 cup chopped pecans.
- In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy. Add eggs and vanilla and mix well.
- In a separate bowl combine flour, baking powder and salt. Add this dry mixture to the moist ingredients a little bit at a time. Add half n half and mix well.
- Spoon the batter into a 9 x 13-inch baking pan that has been buttered and dusted with a light coating of flour.
- Sprinkle the crumb topping over the batter. Be sure the topping completely covers the batter.
- Bake cake for 50 minutes, or until the edges just begin to turn light brown. Cool and slice into 8 pieces.
- Serves 8.
Nutrition Facts : Calories 788.5, Fat 42.2, SaturatedFat 23.5, Cholesterol 141.7, Sodium 458.5, Carbohydrate 97.5, Fiber 2.1, Sugar 59.8, Protein 7.8
TOFFEE BAR COFFEE CAKE
this recipe came from my favorite mother-in-law, chocolate, heath, and buttermilk is a great combination. i have made these into bars but i like it best in the 11x7
Provided by c g
Categories Other Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- 1. Mix first 5 ingredients (and set aside 1 cup of mixture).
- 2. Dissolve buttermilk with soda.
- 3. Beat in egg.
- 4. Combine mix, buttermilk and egg.
- 5. Add mixture to greased 9 x13 pan or 11x7 floured cake pan
- 6. Chop 3 toffee bars, add nuts, add to set mixture and sprinkle over top of mixture and bake 350 for 30-40 minutes.
QUICK COFFEE CAKE
This coffee cake is wonderful, the cake itself it moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy!
Provided by Stephanie
Categories Desserts Cakes Coffee Cake Recipes
Time 30m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
- In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
- In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
- Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
- In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 38.5 g, Cholesterol 28.8 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 225 mg, Sugar 20.9 g
CHOCOLATE TOFFEE CAKE
"I've been making this cake for years, and it's the most requested cake from my family and friends for coffee get-togethers. Now that I have two grandsons, I serve it at birthdays, too!"
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Combine the toffee bits, chips and brown sugar; set aside., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour a third of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with a third of the toffee mixture. Repeat layers twice. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to wire rack to cool completely. For icing, in a small saucepan, melt butter. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool. Drizzle over cake.
Nutrition Facts : Calories 665 calories, Fat 32g fat (18g saturated fat), Cholesterol 132mg cholesterol, Sodium 417mg sodium, Carbohydrate 89g carbohydrate (64g sugars, Fiber 2g fiber), Protein 8g protein.
COFFEE-TOFFEE ICE CREAM CAKE
I make this quite often in the summertime, it is one of the most delicious frozen ice cream cakes that you will ever have. Note: plan ahead, this ice cream cake needs to be frozen for 8 hours or overnight before serving. Prep time includes freezer time.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time P1D
Yield 1 cake
Number Of Ingredients 7
Steps:
- Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.
- Spread the chocolate ice cream evenly over the crumbs.
- Sprinkle 4 crushed Heath bars over the chocolate ice cream.
- Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.
- Cover with the remaining 1 cup macaroons.
- Layer the vanilla ice cream over the macaroons.
- Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.
- Cover, and freeze at least 8 hours, or overnight.
- When ready to serve, run a blade of a kitchen knife around the edges of the pan.
- Remove the sides, and place the ice cream cake on a platter.
- For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.
- Slice and serve-- Yummy!
TOFFEE BAR COFFEE CAKE
Make and share this Toffee Bar Coffee Cake recipe from Food.com.
Provided by Bev I Am
Categories Breads
Time 50m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter 13x9x2-inch glass baking dish and set aside.
- Beat first 5 ingredients in large bowl on low speed using electric mixer until mixture resembles coarse meal.
- Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans.
- Set aside.
- Stir baking soda into remaining butter-sugar mixture in large bowl.
- Add buttermilk, egg and vanilla, beating until just combined.
- Transfer batter to prepared dish.
- Sprinkle toffee topping evenly over batter.
- Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes.
- Cool completely in baking dish.
- Cut into 16 squares.
- (Can be made 1 day ahead. Store in airtight container at room temperature.) Makes 16 squares.
Nutrition Facts : Calories 298.2, Fat 14.6, SaturatedFat 6.2, Cholesterol 34.6, Sodium 211.4, Carbohydrate 39.7, Fiber 1.2, Sugar 26.8, Protein 3.5
TOFFEE CAKE
Steps:
- Split angel food cake in half horizontally.
- Stir together the whipped topping and the crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 34.7 g, Cholesterol 10.3 mg, Fat 13.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 278.5 mg, Sugar 18.1 g
STARRY TOFFEE CAKE SQUARES
These cakes are fun for the kids to make and ultra-cute to look at too
Provided by Good Food team
Categories Snack, Treat
Time 1h30m
Yield Makes 24 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to fan 140C/ conventional 160C/gas 3. Grease the sides of a Swiss roll tin, about 32cm x 23cm x 2cm, with butter. Place the tin on a sheet of non-stick baking parchment and draw round it with a pencil. Cut along this line so you are left with a piece of parchment the same size as the tin base. Press it into the tin.
- Put the butter and syrup into a small saucepan. (If possible, place the pan on some scales first and note the weight before pouring in the syrup). Gently warm the pan over a low heat until the butter has completely melted, then stir well to combine. Remove from the heat and cool for about 15 minutes.
- Tip the flour into a large bowl with 1 tsp salt. Stir in the muscovado sugar with a wooden spoon. Beat in the cooled syrup and butter until mixed. If you find this hard to do, ask an adult to help.Crack the eggs into a jug. Pour in the milk and beat with a fork. Now pour this into the bowl with the flour and sugar and stir until the mixture is smooth.
- Pour the mixture into the tin and tap gently on the work surface to level it. Put it on a baking sheet larger than the tin. Bake for 40-50 minutes until risen and firm in the centre. Check the cake is ready by getting an adult to press it with their finger. It should be firm and springy.
- Ask an adult to remove the tin from the oven, then leave it to cool for 10 minutes. Use a round-bladed knife to trim any cake that has come over the sides. Run the knife inside the sides of the cake tin, tip the cake onto a wire cooling rack and leave for 2 hours or until cold. Then slide the cake onto a board and trim off the four edges so you have a 30cm x 20cm rectangle. Cut lengthways into 5cm wide strips.
- Mix half the icing sugar in a cup with a drop of warm water to a thick paste, using a teaspoon. Set aside. Sift a little icing sugar onto a worktop and divide the marzipan into three. Roll each piece into a ball. Make a dent with your thumb in one of the balls and, using a cocktail stick, drip in a few drops of red colouring. Knead the ball until evenly coloured. Repeat with a second ball and green colouring. Leave the third ball plain. If you don't want to get the colour on your hands,wear clean kitchen gloves.
- Dust some more icing sugar onto the worktop and roll out the balls to the thickness of a £1 coin. Using a small star cutter (or try other shapes, such as holly), stamp out eight stars in each colour. Dab a blob of icing on each shape and stick six along each cake strip. Cut between them to make 24 squares.
- Dust the top of the cakes with the rest of the icing sugar. Arrange on paper plates, covered in cling film, or in pretty boxes.
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.37 milligram of sodium
COFFEE LOVER'S COFFEE CAKE
I had this cake at a friend's brunch and she graciously shared the recipe. Now people always request it from me, too. It's so tasty, it's always a hit. -Gale Lalmond, Deering, New Hampshire
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Mix sugar, coffee granules and cinnamon. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to butter mixture alternately with yogurt, beating just until blended. (Batter will be thick.), Spread half of the batter evenly into a 8-in. square baking pan coated with cooking spray; sprinkle with half of the coffee mixture. Top with remaining batter; sprinkle with remaining coffee mixture. Cut through batter with a knife to swirl. Sprinkle with nuts., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 207mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
TOFFEE STREUSEL COFFEE CAKE
A delicious reminder of my childhood, this coffee cake was one of the many delightful treats my mom often made. -Megan Taylor
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first four ingredients; cut in butter until crumbly. Set aside 1/2 cup for topping. Stir baking soda into remaining flour mixture. Combine the buttermilk, egg and vanilla; stir into flour mixture just until moistened., Pour into a greased 13x9-in. baking pan. Add the toffee bits to the reserved crumb topping; sprinkle over batter. Cut through batter with a knife to swirl the topping., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 274 calories, Fat 11g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
TOFFEE BAR COFFEE CAKE
This is a tasty crumb cake recipe I got from my sister. The toffee candy really makes it special.
Provided by V Monte
Categories Desserts Cakes Sheet Cake Recipes
Time 1h10m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Crush toffee bars into small bits and set aside.
- In a large bowl, combine flour, sugar, brown sugar and butter; mix on low speed with an electric mixer until crumbly. Remove 1/2 cup of crumb mixture and set aside to be used for topping. Add milk, baking powder, vanilla, egg, and 1/2 cup of the crushed toffee bars; beat at low speed until well-mixed. Increase speed to medium, and beat for 1 minute. Spread batter evenly in 9x13 inch pan.
- To make the topping: In a small bowl, mix nuts, remaining chopped toffee bars, and reserved 1/2 cup crumb mixture. Sprinkle mixture evenly over batter in pan.
- Bake for 30 minutes, or until it tests done. Cool cake completely in pan on rack. Make about 2 1/2 hours before serving, or early the in day.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 24.9 g, Cholesterol 20.7 mg, Fat 7.6 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 85.1 mg, Sugar 16.1 g
TOFFEE BAR COFFEE CAKE
Categories Cake Egg Breakfast Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.
- Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely in baking dish. Cut into 16 squares. (Can be made 1 day ahead. Store in airtight container at room temperature.)
COFFEE-TOFFEE CAKE FROM MARS
The minute I saw this recipe in a local cooking magazine I knew that I had to make it. I haven't made it yet, but I will for this weekend. It looks so scrumptious and amazing, I can hardly wait. You need some patience to freeze all the layers, but I am sure that it will be really worth it. Prep time includes freeze time.
Provided by Mirj2338
Categories Frozen Desserts
Time 3h5m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix the cookie crumbs with the melted butter and press into the bottom of a 10 inch springform pan.
- It helps if you line the pan with baking paper.
- Freeze for 10 minutes.
- Mix the coffee powder and the liqueur together with the Mars bars into the slightly melted vanilla ice cream.
- Spread 1/3 of this mixture over the cookie crumb crust.
- Place in the freezer until frozen.
- Spread this layer with a generous portion of the Nutella spread.
- Freeze again.
- Repeat with a layer of ice cream, and freeze.
- Repeat with a layer of Nutella and freeze.
- Finish off with a layer of ice cream, and freeze again.
- To make the topping, melt the caramels together with the whipping cream over low heat.
- Let it cool down.
- Take the frozen cake out of the freezer and pour the caramel toffee sauce over the cake.
- Freeze again.
- To serve, run a knife dipped in hot water around the rim of the cake, dislodge from the springform pan, and prepare yourself for ooooohs and aaaaaahs.
More about "coffee toffee cake from mars food"
MOCHA TOFFEE CRUNCH CAKE RECIPE - MY CAKE SCHOOL
From mycakeschool.com
4.6/5 (79)Estimated Reading Time 6 minsCategory Cakes And Cupcakes
- In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
- Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
TOFFEE CRUNCH CAKE RECIPE - COUNTRY LIVING
From countryliving.com
Cuisine AmericanEstimated Reading Time 3 minsServings 16-20Total Time 3 hrs 10 mins
TOFFEE COFFEE CAKE SURPRISE - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 5 mins
- 1 Butter a 9-by-13-by-2-inch (23-by-33-by-5-cm) glass or metal baking pan (do not use nonstick spray).
- 2 In the bowl of a food processor, pulse the almonds until they are super finely chopped, almost but not quite powdery. Place in a bowl and set aside.
- 3 Place the butter in a medium pan over low heat. When the butter is halfway melted, add the granulated and brown sugars, the corn syrup, and 2 tablespoons water. Cook over low heat, stirring very gently with a silicone or rubber spatula, until completely combined. Stop stirring. Clip a candy thermometer onto the side of the pan and turn the heat up to medium-high. The mixture will start to bubble and turn brown. If the browning seems uneven, gently swirl the pan during the cooking process, but do not stir. After 10 to 15 minutes, when the mixture is just under 300°F (150°C), remove the pan from the heat and remove the candy thermometer. Stir in the vanilla and salt. Pour into the prepared pan. After the mixture has evened out, wait 1 minute, then sprinkle the chocolate pieces all over the "toffee. Wait for the chocolate to melt, about 3 minutes, then use an offset spatula to spread the chocolate into an even layer. Sprinkle the ground almonds over the chocolate in an even layer and ev
OUR BEST COFFEE CAKE RECIPES—EVER! | SOUTHERN LIVING
From southernliving.com
Estimated Reading Time 2 mins
10 BEST EASY COFFEE CAKE WITH CAKE MIX RECIPES - YUMMLY
From yummly.com
CHOCOLATE TOFFEE COFFEE CAKE RECIPE - LAND O'LAKES
From landolakes.com
5/5 (1)Category Coffee Cake, Breakfast And BrunchServings 12Calories 370 per serving
- Combine margarine, sugar and almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed. Add flour, baking powder and baking soda alternatively with sour cream, beating at low speed until well mixed.
- Spread half of batter into prepared pan. Sprinkle all filling ingredients evenly over batter. Spoon remaining batter over filling; carefully spread to cover. Sprinkle all topping ingredients except powdered sugar over batter.
- Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Serve warm or cool. Sprinkle with powdered sugar just before serving, if desired.
TOFFEE STREUSEL COFFEE CAKE (FROM SCRATCH) - PLAIN CHICKEN
From plainchicken.com
5/5 (1)Total Time 40 minsCategory Breakfast, Dessert
- In a large bowl, combine flour, brown sugar, sugar and salt. Cut in cold butter until crumbly. Set aside 1/2 cup of mixture for topping.
- Add baking soda into remaining butter mixture. Stir in egg, vanilla and buttermilk. Stir just until moistened.
STICKY TOFFEE CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Category BakingCalories 451 per serving
- Put butter and sugar into a large bowl and beat together using a handheld electric whisk until light and fluffy, about 5min.
CAKES (4 OPTIONS) – COFFEE PLANET PAKISTAN
From coffeeplanet.com.pk
Brand CoffeeplanetpkAvailability In stock
BEST COFFEE CAKES | ALLRECIPES
From allrecipes.com
Estimated Reading Time 6 mins
COFFEE CAKE. LITERALLY. - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
5/5 (3)Category Dessert, Main DishServings 12Total Time 35 mins
CAKE MIX TOFFEE BARS - PLAIN CHICKEN
From plainchicken.com
5/5 (15)Total Time 35 minsCategory Dessert
TOFFEE COFFEE CAKE - OR SO SHE SAYS...
From oneshetwoshe.com
Estimated Reading Time 2 mins
COFFEE FLAVORED CAKE WITH WHIPPED MOCHA GANACHE
From cookienameddesire.com
4.5/5 (172)Total Time 1 hr 25 minsCategory CakeCalories 437 per serving
TOFFEE CAKE RECIPES - BBC GOOD FOOD
TOFFEE & CARAMEL CUPCAKES
From foodheavenmag.com
180 TOFFEE CAKE RECIPE IDEAS | CAKE RECIPES, CUPCAKE CAKES ...
From pinterest.ca
TOFFEE COFFEE CAKE RECIPE
From crecipe.com
CHOCOLATE TOFFEE COFFEE CAKE RECIPES
From tfrecipes.com
COFFEE CAKE RECIPES | ALLRECIPES
From allrecipes.com
CLASSIC COFFEE CAKE {10 MIN PREP ... - SPEND WITH PENNIES
From spendwithpennies.com
TOFFEE COFFEE CAKE - TFRECIPES.COM
From tfrecipes.com
TOFFEE CAKE WITH CARAMEL SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
MARS FOOD: STICKY TOFFEE PUDDINGS WITH A WHISKEY AND ...
From mars-food.blogspot.com
COFFEE TOFFEE CAKE FROM MARS RECIPE - WEBETUTORIAL
From webetutorial.com
10 BEST TOFFEE CARAMEL CAKE RECIPES - FOOD NEWS
From foodnewsnews.com
BEST COFFEE-TOFFEE CRUNCH CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
COFFEE CAKE RECIPES - FOOD NETWORK
From foodnetwork.com
STICKY TOFFEE DATE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST TOFFEE BITS CAKE RECIPES - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love