Toffee Coffee Cake Recipes

TOFFEE COFFEE CAKE

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.

COFFEE CAKE

Steps:

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

HEATH BAR TOFFEE COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal.
• Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside.
• Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside).
• Add in buttermilk, egg and vanilla; beat until JUST combined.
• Transfer to prepared baking dish.
• Sprinkle with reserved toffee topping evenly over batter.
• Bake for about 35 minutes, or until golden brown and the cake tests done.
• Cool completely in baking dish and cut into squares.

TOFFEE BAR COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Butter 13x9x2-inch glass baking dish and set aside.
• Beat first 5 ingredients in large bowl on low speed using electric mixer 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.) Makes 16 squares.

TOFFEE STREUSEL COFFEE CAKE

Steps:

• In a large bowl, combine the first four ingredients; cut in butter until crumbly. Set aside 1/2 cup for topping. Stir baking soda into remaining flour mixture. Combine the buttermilk, egg and vanilla; stir into flour mixture just until moistened., Pour into a greased 13x9-in. baking pan. Add the toffee bits to the reserved crumb topping; sprinkle over batter. Cut through batter with a knife to swirl the topping., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

STICKY TOFFEE PUDDING CAKE

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.

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.)

TOFFEE BUNDT CAKE

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.