Toffee Coffee Cake Recipes

COFFEE-TOFFEE CAKE WITH CARAMEL FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan. In small bowl, dissolve coffee granules in boiling water.
• In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered.

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.

TOFFEE BAR COFFEE CAKE

Steps:

• 1. Mix first 5 ingredients (and set aside 1 cup of mixture).
• 2. Dissolve buttermilk with soda.
• 3. Beat in egg.
• 4. Combine mix, buttermilk and egg.
• 5. Add mixture to greased 9 x13 pan or 11x7 floured cake pan
• 6. Chop 3 toffee bars, add nuts, add to set mixture and sprinkle over top of mixture and bake 350 for 30-40 minutes.

COFFEE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

TOFFEE BAR COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Crush toffee bars into small bits and set aside.
• In a large bowl, combine flour, sugar, brown sugar and butter; mix on low speed with an electric mixer until crumbly. Remove 1/2 cup of crumb mixture and set aside to be used for topping. Add milk, baking powder, vanilla, egg, and 1/2 cup of the crushed toffee bars; beat at low speed until well-mixed. Increase speed to medium, and beat for 1 minute. Spread batter evenly in 9x13 inch pan.
• To make the topping: In a small bowl, mix nuts, remaining chopped toffee bars, and reserved 1/2 cup crumb mixture. Sprinkle mixture evenly over batter in pan.
• Bake for 30 minutes, or until it tests done. Cool cake completely in pan on rack. Make about 2 1/2 hours before serving, or early the in day.

TOFFEE STREUSEL COFFEE CAKE

Steps:

• In a large bowl, combine the first four ingredients; cut in butter until crumbly. Set aside 1/2 cup for topping. Stir baking soda into remaining flour mixture. Combine the buttermilk, egg and vanilla; stir into flour mixture just until moistened., Pour into a greased 13x9-in. baking pan. Add the toffee bits to the reserved crumb topping; sprinkle over batter. Cut through batter with a knife to swirl the topping., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

HEATH BAR TOFFEE COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal.
• Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside.
• Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside).
• Add in buttermilk, egg and vanilla; beat until JUST combined.
• Transfer to prepared baking dish.
• Sprinkle with reserved toffee topping evenly over batter.
• Bake for about 35 minutes, or until golden brown and the cake tests done.
• Cool completely in baking dish and cut into squares.

TOFFEE BAR COFFEE CAKE

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed 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.)