BRICKLE BUNDT CAKE
This comes from Hershey's Kitchens and it promises to be a winner!Update: 09/07/2007 The cake is a real winner! It tastes really awesome - it stays moist, almost like a pound cake, stores well and the brickle part is lovely! I get to taste a small bite!!
Provided by Manami
Categories Dessert
Time 1h15m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350ºF.
- Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
- Set aside 1/4 cup toffee bits for topping.
- Combine remaining toffee bits, 1/2 cup sugar, walnuts and cinnamon; set aside.
- Beat remaining 1 cup of sugar and 1/2 cup butter in large bowl until fluffy.
- Add eggs and vanilla; beat well.
- Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until well blended.
- Beat 3 minutes.
- Spoon one-third of batter into prepared pan.
- Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan.Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter.
- Bake 45-50 minutes or until wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from pan to wire rack and cool completely.
- Prepare glaze.
- GLAZE:.
- Combine all ingredients until of drizzling consistency.
- Drizzle over cake.
- Sprinkle remaining 1/4 cup toffee bits over top.
- Enjoy!
Nutrition Facts : Calories 366.3, Fat 18.1, SaturatedFat 10.1, Cholesterol 72, Sodium 329.4, Carbohydrate 48.1, Fiber 0.8, Sugar 31.5, Protein 4.2
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
CHOCOLATE-COVERED ALMOND BUTTER BRICKLE
I love a soft brittle because the texture is wonderful and different. The flavors in this one remind me of a favorite candy bar. -JoAnn Belack, Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-3/4 pounds.
Number Of Ingredients 10
Steps:
- Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power 30-60 seconds or until softened, stirring once. In a small bowl, dissolve baking soda in 1 teaspoon water. Set aside almond butter and baking soda mixture., In a large heavy saucepan, combine sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat, stirring constantly. Using a pastry brush dipped in water, wash down sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240° (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300° (hard-crack stage), stirring frequently, about 5 minutes longer. , Remove from heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-in. thickness., Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate 1 hour or until chocolate is set. , Break candy into pieces. Store between layers of waxed paper in an airtight container.
Nutrition Facts :
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