STICKY TOFFEE PUDDING CAKE
This version is rich with dates. A pudding cake with caramel sauce served over the top.
Provided by Maree
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
- Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
- Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
- Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
- To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 69.7 g, Cholesterol 82.9 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 476.8 mg, Sugar 54.6 g
GLUTEN-FREE TOFFEE CAKE
There is a wonderful restaurant and wine bar in Williamsburg, Brooklyn called The Four Horsemen that serves a killer sticky toffee pudding cake that we based this recipe on. Sticky and sweet, with warm caramel notes and made with almond meal, you'd never know it was gluten-free!
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 325˚ F. Coat an 8-inch square baking dish with cooking spray. Combine the dates and water in a medium saucepan and bring to a gentle simmer. Cook until the dates soften and the mixture is jam-like, about 5 minutes. Remove from the heat, stir in the baking soda and let cool to room temperature.
- Whisk together the oat flour, almond flour, cornstarch, cinnamon, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and smooth, about 3 minutes. Add the brown sugar and beat until fully incorporated, about 4 minutes. Reduce the mixer speed to low and beat in the eggs until just combined, scraping down the bowl with a rubber spatula as necessary.
- With a rubber spatula, fold in the dry ingredients until just combined. Fold in the cooled date mixture, ginger and vanilla. Pour the batter into the prepared pan and gently tap against the countertop to remove any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a rack to cool completely.
- Make the sauce: Combine the brown sugar, heavy cream, butter, vanilla and salt in a small saucepan. Bring to a boil over medium heat and cook, stirring, until the butter is melted. Reduce the heat to low and simmer, stirring, until the mixture is thick enough to coat a spoon, about 6 minutes. Let cool slightly.
- Slice the cake into squares. Top each square with the sauce and whipped cream.
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
ENGLISH TOFFEE CAKE
Make and share this English Toffee Cake recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 3h30m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Bake cake as directed, in 2 9-inch layer pans. Cool completely, then slice cakes in half so you have 4 rounds.
- Pour Kahlúa into a glass measuring cup; sprinkle with gelatin.
- Let soak 5 minutes, then heat in microwave for 20 seconds, or until warm to the touch so gelatin will dissolve when stirred.
- Beat whipping cream; gradually add sugar until soft peaks form.
- Fold in the dissolved gelatin mixture.
- Lay cake rounds on counter. Evenly divide whipped cream on each cake, leaving sides bare.
- Sprinkle each layer with chopped bars.
- Stack cakes. Refrigerate at least 2 hours uncovered, to allow gelatin to set.
Nutrition Facts : Calories 642.7, Fat 41.9, SaturatedFat 18.4, Cholesterol 141.1, Sodium 536.1, Carbohydrate 61.1, Fiber 1.5, Sugar 41.7, Protein 6.8
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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