Brown Sugar Toffee Cake Recipes

OLD-FASHIONED BROWN SUGAR CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
• Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended.
• Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

TOFFEE & BROWN SUGAR POUND CAKE

Steps:

• 1. DO NOT PREHEAT OVEN. Start cake in COLD oven.
• 2. Beat butter at medium speed with electric mixer until creamy.
• 3. Gradually add sugars, beating until light and fluffy.
• 4. Add eggs, 1 at a time, beating just until the yellow disappears.
• 5. In another bowl combine flour, baking powder, and salt.
• 6. Add to butter mixture alternately with sweetened condensed milk and milk, beginning and ending with flour. Beat batter at low speed just until blended.
• 7. Add vanilla, toffee pieces, and pecans. Stir with a wooden spoon until blended.
• 8. Grease and flour 12 cup Bundt pan.
• 9. Pour batter into prepared Bundt pan.
• 10. Place pan in cold oven, set oven temp to 325.
• 11. Bake 85-90 minutes or until long wooden pick inserted near middle of the cake comes out clean.
• 12. Cool on wire rack 10-15 minutes.
• 13. Remove from pan; cool on wire rack.
• 14. Serve as is or drizzle with caramel topping (I use Sea Salt Caramel Syrup by Sonoma Syrup Co).

BROWN SUGAR-TOFFEE CAKE

Steps:

• Preheat oven to 325°F Coat 9-inch round cake pan with cooking spray.
• Whisk together flour, baking soda, baking powder, and salt in large bowl. Set aside.
• Beat butter, brown sugar, and sugar with electric mixer until smooth in separate bowl. Beat in eggs one at a time, and then beat in coffee and vanilla extract. Add 1/4 cup yogurt, and beat until smooth. Add half of flour mixture, and beat until smooth. Beat in remaining 1/4 cup yogurt, then remaining flour mixture. Beat 2 to 3 minutes, or until batter is smooth and creamy.
• Spread batter in prepared cake pan, and bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
• Meanwhile, pulse milk chocolate-toffee bars in food processor 8 times, or until crushed into bits. (It's ok if some bits are larger than others.) Unmold cake from pan, and set on wire rack. Sprinkle chocolate-toffee bits on top of cake while hot. Cool completely before serving.

BROWN SUGAR CAKE

Steps:

• In a bowl, cream shortening and sugars. Beat in the egg, egg yolk and vanilla. Combine the flour, baking powder, salt and baking soda. Add to creamed mixture alternately with milk. Beat well. Stir in chocolate chips. Pour into a greased and waxed paper-lined 9-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely., Meanwhile, for filling, combine brown sugar and flour in a small saucepan; stir in milk. Bring to a boil; cook and stir for 3 minutes or until thickened. Remove from the hear; stir in nuts, butter and vanilla; cool completely., Cut cake widthwise in half. Place one layer on a serving plate. Spread with filling; top with other layer. In a microwave or small saucepan, melt chocolate chips and butter with corn syrup, stirring until smooth. Cool slightly and drizzle over top of cake.

EASY CARAMEL CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
• Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
• Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
• Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.