BUTTER TOFFEE-PECAN LAYER CAKE RECIPE
This buttery vanilla layer cake is swathed in a creamy toffee frosting made extra luscious with the addition of browned butter and lots of toasted pecans.
Provided by Sheri Castle
Categories Desserts
Time 2h15m
Yield Serves 8
Number Of Ingredients 20
Steps:
- Prepare the Frosting: Melt 3/4 cup of the butter in a deep, heavy-duty saucepan over low. Increase heat to medium-high, and bring butter to a boil, stirring constantly. Cook, stirring constantly, until butter is fragrant and milk solids start to brown, about 5 minutes.
- Remove pan from heat, and stir in brown sugar, cream, syrup, salt, and, if desired, bourbon. Return pan to medium heat, and cook, stirring occasionally, until sugar dissolves. Increase heat to medium-high, and bring to a boil. Boil, stirring constantly, exactly 2 minutes. Remove mixture from heat, and pour into bowl of a heavy-duty electric stand mixer fitted with paddle attachment. Beat on low speed until mixture is lukewarm, about 8 to 10 minutes. Gradually add powdered sugar and vanilla, and beat on low speed until combined after each addition. Beat until frosting is completely cool and consistency is thick, creamy, and spreadable, 6 to 10 minutes. Add remaining 4 tablespoons butter, 1 tablespoon at a time, and beat on medium speed until fully incorporated after each addition. Cover frosting, and let stand at room temperature until ready to use.
- Prepare the Cake: Preheat oven to 350°F. Lightly coat 2 (9-inch-round x 2-inch-deep) cake pans with cooking spray, and line bottoms with parchment paper. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
- Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until thick and creamy, 4 to 5 minutes. Add eggs, 1 at a time, and beat on medium speed until well blended after each addition. Beat in vanilla. Add flour mixture, one-third at a time, to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low just until smooth after each addition. (Do not overbeat or the cake will be tough.) Fold in chopped pecans and toffee bits. Divide batter evenly between cake pans, smoothing surface.
- Bake in preheated oven until a wooden pick or cake tester inserted into center of cake comes out clean, 30 to 35 minutes. Cool in pans on a wire rack 10 minutes. Invert layers onto wire rack, and peel off parchment paper. Cool completely, about 1 hour.
- Place 1 cake layer on a serving plate; spread evenly with 1 heaping cup of frosting. Chill 15 minutes. Top with remaining cake layer, and frost top and sides of cake with remaining frosting. Sprinkle pecan halves in a ring around top edge of cake. If desired, crush sea salt with your fingers, and sprinkle over pecans. Serve immediately, or store, covered, at room temperature for 3 to 5 days.
PECAN TOFFEE CAKE
Indulge in this gorgeously nutty cake for dessert, then serve the leftovers as you would Christmas cake to whoever pops by
Provided by Jane Hornby
Categories Afternoon tea, Dessert
Time 55m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth.
- Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don't press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').
Nutrition Facts : Calories 692 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.68 milligram of sodium
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.
TOFFEE PECAN COOKIES
Provided by Daphne Brogdon
Categories dessert
Time 45m
Yield about 48 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the butter in a small saute pan and place over medium heat. Completely melt the butter, then cook until the butter is brown and smells nutty, an additional 3 to 4 minutes. Take off the heat and allow to cool.
- Place the granulated sugar and brown sugar in the bowl of a stand mixer. Pour in the cooled butter and beat on low to medium speed until smooth and fluffy, 3 to 4 minutes. Add the vanilla extract and eggs and continue to beat on low until the mixture is combined.
- Combine the flour, baking soda and salt in a separate bowl and slowly incorporate into the batter a little at a time. Beat until smooth. Fold in the butterscotch chips and pecans.
- Line 2 baking sheets with parchment. Using a 1-ounce scoop or a tablespoon measure, portion out the cookie dough, leaving 2 inches between each cookie. Sprinkle the cookies with salt and bake until golden brown, 10 to 12 minutes.
TOFFEE APPLE & PECAN CAKE
Apples and caramel are a heavenly duo. This nutty sandwich loaf cake with buttercream frosting and caramel drizzle fits the bill nicely
Provided by Jane Hornby
Categories Dessert
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Grease and line a 900g loaf tin with a strip of parchment. Heat oven to 180C/160C fan/gas 4. Using electric hand beaters, beat the caramel, sugar and butter until smooth and even. Add the eggs, flour, baking powder and vanilla, then beat again until even. Fold in the chopped apples and chopped pecans.
- Spoon into the loaf tin, then poke the sliced apples into the batter and scatter it with the broken pecans. Bake for 30 mins, then cover the top loosely with foil and return to the oven for 30 mins more, until risen and a skewer inserted into the middle of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a rack to cool completely.
- For the frosting, cream the icing sugar and butter together with electric beaters until pale, then beat in 1 tbsp caramel. Split the cake into 2 and sandwich with the frosting. To finish, warm the remaining caramel with 1 tsp water until runny, then drizzle over the cake.
Nutrition Facts : Calories 340 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
TOFFEE-PECAN NUTMEG CAKES
A brown-sugar crust makes this nicely spiced snack cake a little different. It's especially good served with a scoop of ice cream. 'This is our family's most-asked-for dessert,' relates Roberta Ashcroft of Twin Falls, Idaho.
Provided by Allrecipes Member
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- In a bowl, combine flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Place 3 cups of mixture in a small bowl; add 1/2 cup pecans. Press gently onto the bottom of two greased 9-in. round baking pans.
- In a small mixing bowl, combine the egg, sour cream, baking soda, nutmeg and vanilla; mix well. Beat in the remaining flour mixture until well blended. Pour over the crust. Sprinkle with remaining pecans.
- Bake at 350 degrees F for 33-38 minutes or until a toothpick comes out clean. Cool in pans on wire racks. Cut into wedges.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 33.7 g, Cholesterol 29.3 mg, Fat 13.6 g, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 176.7 mg, Sugar 20.4 g
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