SPICED TOFFEE CAKE RECIPE
This All-in-one, Spiced Toffee Cake recipe is both easy and quick to make. This is a tried and tested recipe that makes a delightful, everyday style cake that fills the need for something sweet, either as a dessert or as an accompaniment to a cup of tea or coffee with your feet up. It's full of toffee flavours with a little spice and made a little bit yummier with a delicious toffee flavoured icing.
Provided by Julia
Time 48m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350F/180C/160C Fan. Grease a 20cm by 20cm (8 inches by 8 inces) square tin or line it with baking parchment.
- Measure all the ingredients for the cake into a large mixing bowl. (Remember to sieve the flour to remove any flour clumps.)
- Beat with an electric whisk until the mixture is light and airy. You may need to keep scraping down the sides of the bowl until everything is incorporated.
- Add the mixture to the tin and level it off. Pop it into the oven and cook for 30 minutes. The cake is done when it comes away from the sides of the tin or a skewer inserted in the middle comes out with only a few crumbs attached.
- Remove from the oven and leave to cool for at least 5 minutes before attempting to remove it from the tin. It will be a little fragile straight out of the oven. Leave to cool completely on a cooling rack.
- Once it is cool. Make the buttercream icing.
Nutrition Facts : ServingSize 1 portion, Calories 418 kcal, Carbohydrate 45 g, Protein 4 g, Fat 25 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 100 mg, Sodium 376 mg, Fiber 1 g, Sugar 28 g, UnsaturatedFat 8 g
TOFFEE BUNDT CAKE
This is almost as easy as a dump cake. It's wonderfully tasty and frequently demanded by my friends.
Provided by Tinacooks
Categories Bundt Cake From a Mix
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
- Mix cake mix, pudding mix, vegetable oil, sugar, water, and eggs together in a large mixing bowl until smooth. Fold in sour cream; batter will be very thick.
- Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the toffee bits over the top, being careful to keep them away from the sides of the pan. Pour remaining batter over top, then sprinkle with remaining toffee bits.
- Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes.
- Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes.
- Sift powdered sugar over the cooled cake.
Nutrition Facts : Calories 516.8 calories, Carbohydrate 59.7 g, Cholesterol 87.4 mg, Fat 29.4 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 9.6 g, Sodium 539.7 mg
TOFFEE BAR CAKE
A quick crumb cake with toffee bits, chopped nuts and streusel topping...enjoy!
Provided by Scarlett
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine brown sugar, flour and butter; mix on low speed with an electric mixer until crumbly. Remove 1 cup of crumb mixture and set aside to be used for topping. To the remainder, add egg, baking soda, milk, vanilla and salt. Batter will be thin; pour into prepared pan. Sprinkle top with chopped walnuts, toffee bits and reserved crumb mixture.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 389 calories, Carbohydrate 56.7 g, Cholesterol 41.1 mg, Fat 16.7 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 6.8 g, Sodium 399.8 mg, Sugar 36.9 g
BEST TOFFEE EVER - SUPER EASY
Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
Provided by FUNKYSEAMONKEY
Categories Desserts Candy Recipes Toffee Recipes
Time 1h20m
Yield 32
Number Of Ingredients 5
Steps:
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g
QUICK 'N EASY TOFFEE CAKE
I remember my mom making this, too easy to make and soo delicious to eat. You can also use Butterfinger candy bar, anything you like to use on the cake.
Provided by Darla Mays
Categories Candy
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Spread Cool Whip til cake is fully covered.
- Sprinkle crushed candies over the cake.
- Serve immediately. You might not be able to save the cake for leftovers. I recommend for large group of people so the cake will be eaten within few hours.
Nutrition Facts :
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.
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