Almond Brickle Bits Loaf Cakes Recipes
BUTTER BRICKLE CAKE
Enjoy this delicious butter brickle cake made using Betty Crocker™ Super Moist™ cake mix - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h3m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom and sides of two 9-inch round pans or spray with baking spray with flour. (Do not use 8-inch rounds or batter will overflow.)
- Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl; stir into cake batter (batter will be thick). Spoon evenly into pans.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
- Beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Spread about 1/2 cup whipped cream mixture over 1 cake layer to within about 1/4 inch of edge; sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.
Nutrition Facts : Calories 610, Carbohydrate 70 g, Cholesterol 155 mg, Fat 7, Fiber 0 g, Protein 4 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 53 g, TransFat 1 1/2 g
ALMOND BRICKLE- EASY
Yummy! This is my all-time favorite homemade candy. I love the combination of buttery toffee with nuts and chocolate! It's REALLY EASY to make- you don't even need a candy thermometer for this one. Sometimes I use pecans instead of almonds and I love it that way, too. Feel free to substitute your favorite nut for the almonds- just chop them up small.
Provided by Realtor by day
Categories Candy
Time 7m
Yield 1 pan, 1 serving(s)
Number Of Ingredients 4
Steps:
- Cook butter and sugar in a skillet over medium heat until sugar has completely melted, about 2 or 3 minutes, stirring constantly.
- Add almonds and continue cooking and stirring for another 2 or 3 minutes, just until the almonds begin to brown around the edges.
- Pour mixture into a well greased (butter) 13x9 pan.
- Sprinkle the chocolate chips evenly over hot mixture. Wait a minute or two until they are soft and melting and spread them evenly over the top. Chill until firm, break into pieces and hide it from everyone so you can have it all for you!
- NOTE: This stuff is really good broken up as a topping for homemade vanilla ice cream and on top of cakes or in the filling between layers.
ALMOND BRICKLE COFFEE CAKE
This is a family favourite coffee cake, I am always asked to bring it for Chrismas breakfast or family brunches. I also make it every year for a charity Bake Sale, it is easy, sells quickly and has been requested by people that have previously purchased it. The apricot and toffee bits combine to make a moist coffee cake that looks as good as it tastes.
Provided by Kaytie Did
Categories Breads
Time 50m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan.
- Combine sugar, butter, eggs and almond extract in large bowl. Beat at medium speed until well mixed.
- Add flour, sour cream, baking powder & soda and salt. Continue beating until well mixed.
- Spread half the batter into prepared pan and sprinkle all the chopped apricots over batter.
- Sprinkle 2 tablespoons toasted almonds and 2 tablespoons toffee bits over apricots.
- Spread remaining batter over filling then sprinkle with remaining almonds and toffee bits.
- Bake for 30 to 40 minutes. Cool 10 minutes then remove from pan and cool completely.
- Stir together glaze ingredients in small bowl. Drizzle over cooled coffee cake.
Nutrition Facts : Calories 364, Fat 18.6, SaturatedFat 10.3, Cholesterol 88.3, Sodium 326.2, Carbohydrate 44.5, Fiber 1.3, Sugar 25.7, Protein 5.3
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