Toffee Treasure Cake Recipes
TREASURE TOFFEE CAKE
This is a magic cake that forms its own toffee topping as it bakes with trails of toffee and chocolate woven all through it. Spectacular!
Provided by Ian Snell
Categories Dessert
Time 50m
Yield 1 Cake
Number Of Ingredients 13
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.
TREASURE TOFFEE CAKE
A wonderfully sweet coffee cake! I found this recipe sitting in my mother's box. It is from an old friend and dated 1982. Let's just say it tastes just as good today as it did back then!
Provided by Debbie Smith
Categories Breads
Time 1h15m
Yield 1 Coffee Cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Combine cinnamon and 1/4 cup sugar.
- Set aside.
- Combine remaining ingredients except nuts, candy, and melted butter.
- Blend at low speed until moistened.
- Beat at medium speed for 3 minutes.
- Spoon half of the batter into greased and floured 10" bundt pan.
- Sprinkle with 2 Tbl of the cinnamon-sugar mixture.
- Spoon remaining batter into pan.
- Top with the remaining cinnamon-sugar mixture, nuts, and candy.
- Pour melted butter over top.
- Bake in a 325 degree over for 45 minutes.
- Cool 15 minutes.
- Remove from pan; dust with confectioner's sugar.
Nutrition Facts : Calories 279.1, Fat 15.4, SaturatedFat 8.8, Cholesterol 58.8, Sodium 260, Carbohydrate 32.6, Fiber 0.8, Sugar 19.4, Protein 3.5
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