Toffee Bar Cake Recipes

TOFFEE BAR CAKE

Toffee Bar Cake image

A quick crumb cake with toffee bits, chopped nuts and streusel topping...enjoy!

Provided by Scarlett

Categories Desserts Cakes Sheet Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

2 cups brown sugar
2 cups all-purpose flour
½ cup butter, softened
1 egg, beaten
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
1 teaspoon salt
1 cup chopped walnuts
2 (6 ounce) packages toffee baking bits

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.

Nutrition Facts : Calories 389 calories, Carbohydrate 56.7 g, Cholesterol 41.1 mg, Fat 16.7 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 6.8 g, Sodium 399.8 mg, Sugar 36.9 g

TOFFEE BAR COFFEE CAKE

Toffee Bar Coffee Cake image

Make and share this Toffee Bar Coffee Cake recipe from Food.com.

Provided by Bev I Am

Categories Breads

Time 50m

Yield 16 squares, 16 serving(s)

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 cup packed dark brown sugar
1/2 cup sugar
1/2 cup unsalted butter, room temperature
1/2 teaspoon salt
4 (1 1/2 ounce) chocolate-covered english toffee bars, chopped (about 1 cup)
1 cup chopped pecans
1 teaspoon baking soda
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°F.
Butter 13x9x2-inch glass baking dish and set aside.
Beat first 5 ingredients in large bowl on low speed using electric mixer until mixture resembles coarse meal.
Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans.
Set aside.
Stir baking soda into remaining butter-sugar mixture in large bowl.
Add buttermilk, egg and vanilla, beating until just combined.
Transfer batter to prepared dish.
Sprinkle toffee topping evenly over batter.
Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes.
Cool completely in baking dish.
Cut into 16 squares.
(Can be made 1 day ahead. Store in airtight container at room temperature.) Makes 16 squares.

Nutrition Facts : Calories 298.2, Fat 14.6, SaturatedFat 6.2, Cholesterol 34.6, Sodium 211.4, Carbohydrate 39.7, Fiber 1.2, Sugar 26.8, Protein 3.5

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