Sensational Cinnamon Toffee Crunch Cake Food

CINNAMON TOAST TOFFEE CRUNCH

Steps:

• Heat oven to 350°F.
• Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.
• In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.
• Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.

SPICE CAKE WITH COFFEE-TOFFEE CRUNCH

Steps:

• CAKE:.
• Preheat oven to 350°F
• Butter and flour three 8-in. round cake pans.
• In a large bowl with a mixer on medium-high speed (use the blade or rotary beater if using a standing mixer), beat butter and sugar until fluffy and pale yellow, 4 to 5 minutes.
• Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl as necessary & beat in molasses.
• In another bowl, whisk flour, baking powder, ginger, cinnamon, salt, and cloves, if using.
• Stir (or beat at low speed) a third of the flour mixture into butter mixture.
• Stir in half the milk just until blended.
• Stir in another third of the flour mixture, then remaining milk, followed by remaining flour, scraping down sides of bowl as necessary.
• Scrape batter equally into prepared pans and spread level.
• Bake cakes until a wooden skewer inserted in the center of a layer comes out clean, 25 to 30 minutes.
• Cool in pans on racks for 10 minutes, then invert cakes onto racks and remove pans.
• Cool completely before assembling.
• FROSTING:.
• In a large bowl, beat butter with a mixer on low speed until light and fluffy.
• Beat in cream cheese until well incorporated, scraping down sides of bowl as necessary.
• Beat in powdered sugar, lemon juice, and molasses, then increase speed to medium-high and beat until no lumps remain.
• COFFEE-TOFFEE CRUNCH:.
• Butter a 12X17" rimmed baking pan.
• Measure out vanilla and set aside.
• In a 2-3 quart saucepan over medium-low heat, stir sugar, butter, 1/4 cup water, corn syrup, and espresso(or Cuban)powder until butter is melted and you no longer see any crystals.
• Increase heat to high and boil, stirring occasionally, until mixture reaches 300ºF on a candy thermometer, 4-5 minutes.
• Quickly remove from heat and carefully stir in vanilla (MIXTURE WILL BUBBLE UP) BE CAREFUL, IT IS NOT WORTH BURNING YOURSELF!
• Immediately spread thinly in prepared baking pan and let cool until hard, about 20 minutes.
• Flex pan to release toffee.
• If using for topping cake, finely chop enough to make 1 1/4 cups.
• Break remaining toffee into small chunks and reserve for garnish. Store in airtight contained at room temperature for up to 1 week.
• ASSEMBLY OF THE CAKE:.
• Cut 4 strips of waxed paper or parchment paper, each about 4 by 12 in., and arrange them in a square over edges of a serving platter.
• With a serrated knife, carefully slice cake layers in half horizontally.
• Place first split layer, cut side down, on serving platter (adjust parchment paper so that edges of platter are covered).
• Spread layer with about 1/2 cup frosting.
• Sprinkle with about 1/4 cup chopped toffee.
• Repeat frosting and sprinkling with next 4 split layers.
• Top with remaining split layer, but don't frost or sprinkle with toffee.
• Brush away crumbs around sides and base of cake.
• Spoon 1 cup frosting into a small bowl and stir in milk until smooth.
• Spread a thin layer of frosting over top and sides of cake to seal in crumbs.
• Refrigerate cake until coating is set, about 1 hour.
• Spread remaining frosting over top and sides of cake, then remove strips of paper.
• If not serving within a few hours, cover and refrigerate for up to 1 day,
• Shortly before serving, garnish top of cake with toffee chunks.

CINNAMON CRUNCH COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour (or spray with baking spray) a bundt pan. Add pecans to a dry skillet and toast over medium-low heat, about 5-6 minutes, tossing frequently. Watch them carefully so you don't burn them, you'll be able to tell when they are done as they will become very fragrant. In a large bowl, combine flour, brown sugar and salt. Cut in butter, using a pastry blender until mixture resembles coarse crumbs. Scoop out 1/2 cup of mixture and set aside. Add baking powder, baking soda, 1/2 tsp cinnamon, nutmeg and ginger to remaining mixture.
• Beat eggs and add to buttermilk in a large measuring cup. Pour into flour mixture, stir until just mixed. Add half the batter to the bundt pan. Combine remaining flour mixture, toasted pecans and remaining cinnamon and sprinkle over batter. Top with remaining batter.
• Bake for 40-50 minutes or until a wooden skewer inserted in the center of the cake comes out clean. Cool in pan 10-15 minutes on a wire rack. Cover with cake plate and invert carefully to transfer cake. Cool completely and top with glaze.
• In a medium bowl, add powdered sugar, 1/2 the milk or cream, and vanilla. Whisk until smooth. Add remaining milk or cream as necessary to reach desired consistency. You want a syrup-like consistency that can be poured over the cake without running everywhere.

TOFFEE BUTTER CRUNCH CAKE

Steps:

• Set oven to 350 degrees.
• Grease and flour a 9" square baking pan.
• In a bowl, beat together the coffee, 3/4 cup brown sugar, 6 tbsp butter and 1 egg until smooth.
• Add the milk, 1-1/4 cups flour, vanilla, baking powder and salt; beat 1 minute to blend well.
• Pour into prepared pan.
• In another bowl, mix together the 1/3 cup brown sugar, 2 tbsp flour, and 1 tbsp butter with cool fingertips, until crumbly.
• Mix in toffee chips.
• Sprinkle evenly over cake batter.
• Bake 35 minutes, or until cake tests done.
• Cool on wire rack.

CINNAMON TOFFEE BUTTER CRUNCH WITH MACADAMIA NUTS

Steps:

• Melt butter in a large saucepan.
• Add sugar, corn syrup, and water.
• Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer)- watch carefully after temperature reaches 280°F.
• Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan.
• Cool thoroughly.
• Turn out on waxed paper; spread top with the melted chocolate; sprinkle with half the finely chopped nuts.
• Cover with waxed paper; invert; spread with melted cinnamon chips.
• Sprinkle top with remaining nuts.
• (Unless you want to get creative and swirl 1/2 of each(melted chocolate and melted cinnamon) into each other!).
• If necessary, chill to firm.
• Break into pieces.

TOFFEE BAR COFFEE CAKE

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.)

SENSATIONAL CINNAMON TOFFEE CRUNCH CAKE

Steps:

• Grease and flour two 9 in round baking pans
• In large bowl put cake mix, eggs, butter and yogurt
• add water and vanilla and beat with mixer until blended
• In smaller bowl mix together brown sugar, and cinnamon. spoon this over the batter in the large bowl.
• Swirl the cinnamon and brown sugar mix thru the batter just a few times. (it will mix into batter more as you pour it into cake pans, you dont want to turn the batter into all cinnamon flavored)
• Pour batter into cake pans and place in preheated 350 degree oven. Bake about 25 to 30 minutes or until toothpick in center comes out clean
• Remove pans and allow to cool on counter for about 20 minutes (they should still be a bit warm)
• Slide a rubber spatula around sides of pans to help release cake from pan. Invert first cake onto cake plate so the flat side is up.
• cover the first cake top with whipped whipped cream frosting
• Now sprinkle the heath toffee bits over the frosting on first cake
• Invert second cake onto first one (second cake should be flat side down) gently press cakes together to "attach"
• Frost entire cake with whipped whipped cream frosting and decorate with remaining toffee bits. Heat hot caramel in microwave for about 20 sec or until you can spoon it up. Using a teaspoon drizzle caramel across cake.
• Slice it up and serve it up! Cinnamony toffee yumminess : )