Butter Toffee Brunch Cake Recipes

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TOFFEE BUTTER CRUNCH CAKE



Toffee Butter Crunch Cake image

Make and share this Toffee Butter Crunch Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 1 9inch square pan

Number Of Ingredients 13

1 tablespoon black coffee
6 tablespoons butter
1 egg
1 teaspoon vanilla
1 1/2 teaspoons baking powder
3/4 cup packed light brown sugar
3/4 cup milk or 3/4 cup half-and-half cream
1 1/4 cups flour
1/2 teaspoon salt
1/3 cup packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter
1/2 cup skor toffee pieces

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.

TOFFEE BUNDT CAKE



Toffee Bundt Cake image

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

1 (15.25 ounce) package yellow cake mix
1 (5.1 ounce) package vanilla instant pudding mix
⅔ cup vegetable oil
⅓ cup white sugar
⅓ cup water
4 large eggs, beaten
1 (8 ounce) container sour cream
1 cup chocolate-coated toffee bits
¼ cup powdered sugar, or to taste

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

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