Quick N Easy Toffee Cake Recipes

TOFFEE BAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine brown sugar, flour and butter; mix on low speed with an electric mixer until crumbly. Remove 1 cup of crumb mixture and set aside to be used for topping. To the remainder, add egg, baking soda, milk, vanilla and salt. Batter will be thin; pour into prepared pan. Sprinkle top with chopped walnuts, toffee bits and reserved crumb mixture.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

EASY STICKY-TOFFEE DESSERT

Steps:

• For the cake: Preheat the oven to 375 degrees F and butter a 1 1/2-quart capacity baking dish.
• Combine the sugar with the flour in a large bowl. Pour the milk into a measuring cup, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring with a wooden spoon to combine. Fold in the dates then scrape into the prepared baking dish. Don't worry if it doesn't look very full; it will by the time it cooks.
• For the sauce: Sprinkle the sugar over the cake mixture and dot with butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the time for 45 minutes, though you might find the dessert needs 5 or 10 minutes more. The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, creme fraiche or heavy or light cream, as you wish.

IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE

Steps:

• Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray.
• In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
• Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
• Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour.
• Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.

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.

QUICK COFFEE CAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
• In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
• Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
• In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

TREASURE TOFFEE CAKE

Steps:

• Combine cinnamon and ¼ cup of sugar, keep aside.
• Combine remaining ingredients (except peanut bars and melted butter).
• Blend at low speed until moistened, beat at a medium speed for 3 minutes.
• Spoon half the batter into a well greased and floured 25cm Bundt, Kuglehopf or ring tin.
• Sprinkle with 2 tablespoons of the cinnamon and sugar mixture.
• Spoon remaining batter into tin.
• Top with remaining cinnamon and sugar mix and broken peanut bars.
• Pour melted butter over the top.
• Bake at 160°C for 40minutes.
• Cool for 10min and remove from tin.
• You will now see that the peanut bars have melted and slowly migrated through the cake, leaving delicious trails of toffee and chocolate, and have settled to form a caramel/toffee crust on top.
• The secret is in preparing the tin well before you start to avoid sticking.
• Timing when you remove the cake is also important, but not critical.
• If you remove it too soon, the toffee is still liquid and will ooze over the cake (not necessarily a bad thing), or if you let it cool too much the toffee may set and stick to the tin and break away from the top.
• This is not a big problem either, if this happens simply put the cake tin back into your oven with the toffee still stuck inside, and heat it up for a minute or so.
• It will then be a simple job to remove the softened toffee from the tin and place it back on top of your cake, no one will ever know.

LAYERED TOFFEE CAKE

Steps:

• In a bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the refrigerator.

QUICK 'N EASY TOFFEE CAKE

Steps:

• Spread Cool Whip til cake is fully covered.
• Sprinkle crushed candies over the cake.
• Serve immediately. You might not be able to save the cake for leftovers. I recommend for large group of people so the cake will be eaten within few hours.