Treasure Toffee Cake Recipes

STICKY TOFFEE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
• Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
• Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
• Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
• To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

OUR 30+ BEST BUNDT CAKE RECIPES (+CRACK CAKE)

Steps:

• Mix all ingredients, pour into greased pan.
• Bake at 350°F for 50 minutes.
• Glaze or frost as desired.

TOFFEE CAKE

Steps:

• Split angel food cake in half horizontally.
• Stir together the whipped topping and the crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake.

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.

TOFFEE TREASURE CAKE

Steps:

• Generously grease and flour a 10" bundt cake pan. Combine 1/4 cup sugar with cinnamon and set aside. Combine flour, 1 cup sugar, baking powder, baking soda, salt, vanilla, sour cream, 1/2 cup softened butter and eggs. Blend at low speed of mixer until moist, then beat 3 minutes on high speed. Spoon half batter in pan, sprinkle with 2 Tbs. of the cinnamon-sugar mix. Top with nuts and coarsely crushed candy. Spoon remaining batter over the filling. Pour 1/4 cup melted butter over cake. Bake at 325 for 45-50 minutes. Cool upright in pan on rack for 15 minutes before removing.