Bisquick Toffee Walnut Coffee Cake Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a deep 9-inch pie pan.
• Combine baking mix, milk, sugar, egg, and cinnamon in bowl; mix well. Spread into the bottom of the prepared pan.
• Mix baking mix, brown sugar, butter, and cinnamon together in a separate bowl using a fork or pastry blender until crumbly. Spread topping mix over cake batter; drag a butter knife across the top as if making a tic-tac-toe board several times.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Steps:

• To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
• Butter 15x10-inch pan. In heavy 3 1/2-quart saucepan, melt 1 1/4 cups butter over medium heat. Stir in granulated sugar, brown sugar, molasses, coffee powder, cinnamon, salt and water. Cook, stirring constantly, to 290°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into threads that are hard but pliable.
• Remove from heat; stir in toasted walnuts. Quickly pour mixture into pan and spread in even layer. Immediately sprinkle chocolate and vanilla chips over top; let stand 5 minutes. Swirl melted chips using offset spatula.
• Cover; refrigerate until firm, about 1 hour. Break toffee into pieces. Store tightly covered in refrigerator up to 7 days. Serve cold or room temperature.

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, stir coffee cake ingredients with whisk or spoon until blended. Divide batter among muffin cups.
• In small bowl, mix flour and brown sugar. Cut in butter and peanut butter, using pastry blender or fork, until mixture looks like small peas. Sprinkle topping evenly over batter.
• Bake 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Gently run knife around edge of cups; remove to cooling rack.
• In small microwavable bowl, microwave baking chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted; stir until smooth. Place sheet of waxed paper under cooling rack. Drizzle glaze back and forth over tops of cakes with tines of fork. Serve warm.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake mix (see recipe for Classic Victoria sponge, right), instead of the milk.
• For the filling, beat the mascarpone with the light muscovado sugar and Tia Maria until smooth. Sandwich the cooled cakes with a third of the filling and the chopped walnuts.
• Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
• Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
• Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

Steps:

• Preheat oven to 400 degrees.
• Grease a deep pie plate, 8"x8" square pan, or 9"x9" square pan.
• Mix dough ingredients and put in baking dish.
• Mix topping ingredients with a fork or pastry mixer until crumbly.
• Spread topping mix over dough and drag a butter knife across like you were making a tic-tac-toe board several times.
• Bake for 25 minutes.

Steps:

• Preheat oven to 375 degrees.
• Grease pan, 8 x 8 x 2 inch.
• Mix baking mix, sugar, sour cream, butter, vanilla and egg in large bowl. Beat vigorously 30 seconds. Stir in almond brickle chips and walnuts. Spread mixture in pan.
• Bake about 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 15 minutes.
• Drizzle with your favorite vanilla glaze. Serve warm.

Steps:

• Heat oven to 375.
• Grease 8 x 8 square pan.
• Stir all cake ingredients in medium bowl.
• Spread in pan.
• Mix topping ingredients in a small bowl (cut in butter with a fork).
• Sprinkle topping of cake mixture.
• Bake 18-22 minutes, or til golden.

Steps:

• Blend all of the coffee cake ingredients.
• Beat vigorously for 30 seconds.
• Spread into greased 9" layer pan or 8" square pan.
• For topping, blend all topping ingredients with fingertips until crumbly.
• Spread topping on coffee cake.
• Bake at 400 degrees for 20-25 minutes.

Steps:

• Preheat oven to 400°F. Mix walnuts, 4 tablespoons sugar and cinnamon in small bowl. Mix Bisquick and 2 tablespoons sugar in large bowl; add buttermilk and egg and stir until sticky dough forms.
• Turn dough out onto work surface sprinkled with Bisquick; knead 6 to 8 turns until smooth. Roll out dough to 12x9-inch rectangle. Spread 2 tablespoons butter over, then sprinkle with walnut-sugar mixture, leaving 1-inch border on all sides. Starting at 1 long side, roll up jelly-roll style. Press roll to flatten slightly. Transfer, seam side down, to ungreased baking sheet.
• Using sharp knife, make crosswise cuts 3/4 of the way into roll along 1 long side, spacing cuts 1 inch apart. Shape roll into ring, with cuts facing outward; pinch ends together to seal. Turn cut slices to lie almost on their sides.
• Bake cake until deep golden brown and baked through, about 25 minutes. Cool 10 minutes on sheet.
• Stir 2 tablespoons butter in small saucepan over medium heat until golden brown, about 3 minutes. Remove from heat. Stir in powdered sugar, 5 teaspoons milk and vanilla, adding more milk by teaspoonfuls if icing is too thick. Drizzle icing over warm cake. Serve warm or at room temperature.

Steps:

• In a large bowl, cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Steps:

• Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving 2/3 cup cooking water. Mash potato and set aside. Dissolve coffee granules in reserved cooking water; set aside. , In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, vanilla and mashed potato. Combine the flour, baking powder and salt; add to creamed mixture with 1/2 cup reserved coffee. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the confectioners' sugar, butter, cocoa, vanilla and remaining coffee. Frost cake. Sprinkle with walnuts.

Steps:

• Butter small cookie sheet.
• Melt butter in heavy 2-1/2-quart saucepan overlow heat.
• Add both sugars, water, molasses, espresso, cinnamon and salt;stir until sugar dissolves.
• Attach clip-on candy thermometer to pan.
• Increase heat to medium; cook until thermometer registers 290~F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about20 minutes.
• Remove pan from heat.
• Mix in 1-1/2 cups nuts.
• Immediately pour mixture onto prepared sheet; do not scrap pan.
• Tilt sheet so that toffee spreads to 1/4-inch thickness.
• Sprinkle chocolates by generous tablespoons atop toffee, alternating bittersweet and white chocolates.
• Let stand 1 minute.
• Using back of spoon, swirl chocolates to spread slightly.
• Shake sheet to form even chocolate layer.
• Using tip of knife, swirl chocolates to create marble pattern.
• Sprinkle with remaining 1/2 cup nuts.
• Refrigerate until toffee is firm, about 1 hour.
• Break toffee into pieces.
• (Can be made 2 weeks ahead. Chill in airtight container.) Serve cold or at room temperature.
• If giving as a gift,arange the pieces in large glass canning jars, then wrap ribbons around each one for an appropriately festive presentation.