TREASURE TOFFEE CAKE
This is a magic cake that forms its own toffee topping as it bakes with trails of toffee and chocolate woven all through it. Spectacular!
Provided by Ian Snell
Categories Dessert
Time 50m
Yield 1 Cake
Number Of Ingredients 13
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.
STICKY TOFFEE DATE CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield two 9 inch cakes, or about 20 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.
- Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
- Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
- Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).
- Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
- Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
- When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).
- Serve with vanilla ice cream or whipped cream.
ENGLISH TOFFEE CAKE
Make and share this English Toffee Cake recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 3h30m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Bake cake as directed, in 2 9-inch layer pans. Cool completely, then slice cakes in half so you have 4 rounds.
- Pour Kahlúa into a glass measuring cup; sprinkle with gelatin.
- Let soak 5 minutes, then heat in microwave for 20 seconds, or until warm to the touch so gelatin will dissolve when stirred.
- Beat whipping cream; gradually add sugar until soft peaks form.
- Fold in the dissolved gelatin mixture.
- Lay cake rounds on counter. Evenly divide whipped cream on each cake, leaving sides bare.
- Sprinkle each layer with chopped bars.
- Stack cakes. Refrigerate at least 2 hours uncovered, to allow gelatin to set.
Nutrition Facts : Calories 642.7, Fat 41.9, SaturatedFat 18.4, Cholesterol 141.1, Sodium 536.1, Carbohydrate 61.1, Fiber 1.5, Sugar 41.7, Protein 6.8
CHOCOLATE CAKE & TOFFEE SAUCE
Pure indulgence
Provided by tweety_anja
Time 55m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 160C/ 325F/ Gas 3.
- Lightly butter a 25cm spring form cake tin, then line the base with a circle of baking parchment.
- Break the chocolate into a bowl and add the butter. Rest over a pan of simmering water, making sure that the bowl does not touch the water. Leave to melt, stirring until it is smooth and glossy, then remove and set aside.
- Put the sugar and egg yolks into a large bowl. Whisk together until the mixture becomes pale and thick and leaves a trail on the surface for a few seconds. You can't overwork the yolks and sugar here. Once thoroughly mixed, gently fold into the melted chocolate.
- Next, whisk the egg whites into soft peaks - the tips of the peaks should just fold over, not stand upright. Fold the whites into the chocolate mixture very gently. Pour into the tin and bake for approx 45 minutes. It will souffle up during cooking and just crack when it's ready but then collapse once you bring it out of the oven. Don't worry; this is just the way it should be. Once removed from the oven, leave it to cool in the tin.
- For the toffee sauce, place the sugar, butter and cream in a medium saucepan over a medium heat and stir until dissolved. Bring to the boil and simmer until it thickens to the texture of a thick, sticky custard.
- Once the cake is cold, carefully remove it from the tin and peel off the paper. Dust with icing sugar, cut the cake into wedges and serve with the toffee sauce poured over and a dallop of creme fraiche on the side.
TOFFEE BAR COFFEE CAKE
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
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
PECAN TOFFEE CAKE
Indulge in this gorgeously nutty cake for dessert, then serve the leftovers as you would Christmas cake to whoever pops by
Provided by Jane Hornby
Categories Afternoon tea, Dessert
Time 55m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth.
- Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don't press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').
Nutrition Facts : Calories 692 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.68 milligram of sodium
TOFFEE CRISPY CAKES
Make and share this Toffee Crispy Cakes recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 15m
Yield 36 cakes
Number Of Ingredients 5
Steps:
- Lightly grease a 20cm (8in) square tin. Put the condensed milk, butter, sugar and syrup in a large saucepan. Heat gently, stirring, until the sugar dissolves.
- Bring to the boil, then simmer for 5 mins, stirring. Remove from the heat and allow to cool slightly. Stir in the rice snaps, then spoon into the tin and level the top.
- When set, cut into 36 squares.
Nutrition Facts : Calories 71, Fat 2.7, SaturatedFat 1.7, Cholesterol 8.3, Sodium 41.2, Carbohydrate 11, Sugar 9.2, Protein 1.1
TOFFEE POKE CAKE
Make and share this Toffee Poke Cake recipe from Food.com.
Provided by quirkycook
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Prepare and back cake according to package directions using a 9x13 inch greased baking pan.
- Cool on a wire rack.
- Using the handle of a wooden spoon, poke holes in the cake.
- Pour 3/4 cup caramel topping into the holes.
- Spoon remaining topping over the cake.
- Top with whipped topping.
- Sprinkle with chopped candy.
- Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 392.5, Fat 19.1, SaturatedFat 6.9, Cholesterol 65.1, Sodium 469.7, Carbohydrate 55.1, Fiber 1.2, Sugar 19.8, Protein 4.8
STARRY TOFFEE CAKE SQUARES
These cakes are fun for the kids to make and ultra-cute to look at too
Provided by Good Food team
Categories Snack, Treat
Time 1h30m
Yield Makes 24 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to fan 140C/ conventional 160C/gas 3. Grease the sides of a Swiss roll tin, about 32cm x 23cm x 2cm, with butter. Place the tin on a sheet of non-stick baking parchment and draw round it with a pencil. Cut along this line so you are left with a piece of parchment the same size as the tin base. Press it into the tin.
- Put the butter and syrup into a small saucepan. (If possible, place the pan on some scales first and note the weight before pouring in the syrup). Gently warm the pan over a low heat until the butter has completely melted, then stir well to combine. Remove from the heat and cool for about 15 minutes.
- Tip the flour into a large bowl with 1 tsp salt. Stir in the muscovado sugar with a wooden spoon. Beat in the cooled syrup and butter until mixed. If you find this hard to do, ask an adult to help.Crack the eggs into a jug. Pour in the milk and beat with a fork. Now pour this into the bowl with the flour and sugar and stir until the mixture is smooth.
- Pour the mixture into the tin and tap gently on the work surface to level it. Put it on a baking sheet larger than the tin. Bake for 40-50 minutes until risen and firm in the centre. Check the cake is ready by getting an adult to press it with their finger. It should be firm and springy.
- Ask an adult to remove the tin from the oven, then leave it to cool for 10 minutes. Use a round-bladed knife to trim any cake that has come over the sides. Run the knife inside the sides of the cake tin, tip the cake onto a wire cooling rack and leave for 2 hours or until cold. Then slide the cake onto a board and trim off the four edges so you have a 30cm x 20cm rectangle. Cut lengthways into 5cm wide strips.
- Mix half the icing sugar in a cup with a drop of warm water to a thick paste, using a teaspoon. Set aside. Sift a little icing sugar onto a worktop and divide the marzipan into three. Roll each piece into a ball. Make a dent with your thumb in one of the balls and, using a cocktail stick, drip in a few drops of red colouring. Knead the ball until evenly coloured. Repeat with a second ball and green colouring. Leave the third ball plain. If you don't want to get the colour on your hands,wear clean kitchen gloves.
- Dust some more icing sugar onto the worktop and roll out the balls to the thickness of a £1 coin. Using a small star cutter (or try other shapes, such as holly), stamp out eight stars in each colour. Dab a blob of icing on each shape and stick six along each cake strip. Cut between them to make 24 squares.
- Dust the top of the cakes with the rest of the icing sugar. Arrange on paper plates, covered in cling film, or in pretty boxes.
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.37 milligram of sodium
More about "treasure toffee cake recipes"
TOFFEE TREASURE CAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 10
TREASURE TOFFEE CAKE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
ADVENTURES ON THE OREGON COAST | THIS IS CULINARY TREASURE
From culinarytreasure.com
DESSERT | THIS IS CULINARY TREASURE
From culinarytreasure.com
CHOCOLATE TOFFEE CRUNCH CAKE - FOOD DUCHESS
From foodduchess.com
TOFFEE TREASURE CAKE - PARENTING
From parenting.com
TREASURE TOFFEE CAKE - PLAIN.RECIPES
From plain.recipes
TOFFEE CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
NUTTY TOFFEE-DATE CAKE RECIPE - KATE NEUMANN | FOOD & WINE
From foodandwine.com
STICKY TOFFEE CAKE | THIS IS CULINARY TREASURE
From culinarytreasure.com
RECIPE FOR TOFFEE TREASURE CAKE - ONLINE RECIPES FROM HINDS …
From hindsjerseyfarm.com
IFOOD.TV
From ifood.tv
MACGREGOR’S STICKY TOFFEE CAKE – AN OREGON COAST CULINARY GEM …
From culinarytreasure.com
5000 RECIPES: TOFFEE TREASURE CAKE
From 50000recipes.blogspot.com
TOFFEE TREASURE CAKE - RECIPE WILD
From recipewild.com
TOFFEE TREASURE CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
TOFFEE CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TOFFEE TREASURE CAKE RECIPE CLIPPING « RECIPECURIO.COM
From recipecurio.com
YUMMY TREASURE TOFFEE CAKE | TOFFEE CAKE, YUMMY FOOD, YUMMY
From pinterest.com
TREASURE TOFFEE CAKE RECIPE BY HOLIDAY.COOK | IFOOD.TV
CHOCOLATE TOFFEE CAKE - SIMPLE AND SWEET FOOD
From simpleandsweetfood.com
MUSINGS & MEANDERINGS: TREASURE TOFFEE CAKE | TOFFEE CAKE, …
From pinterest.com
IFOOD.TV
STICKY TOFFEE PUDDING CAKE RECIPE - ABIGAIL QUINN | FOOD & WINE
From foodandwine.com
TREASURE CHEST CAKE - COOKEATSHARE
From cookeatshare.com
TOFFEE TREASURE CAKE - OVENAT350.COM
From ovenat350.com
BAKE TREASURE - TOFFEE CAKE... | FACEBOOK
From facebook.com
TOFFEE TREASURE CAKE RECIPE – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
A CULINARY GEM | THIS IS CULINARY TREASURE
From culinarytreasure.com
TREASURE CAKES (1522 11TH AVENUE, REGINA, SK, CANADA) | ORDER …
From skipthedishes.com
TILLY DRAISEN'S TOFFEE TREASURE CAKE - FRIENDS FOOD FAMILY
From friendsfoodfamily.com
TOFFEE TREASURE CAKE RECIPE BY PARTY.CHEF | IFOOD.TV
From ifood.tv
TOFFEE TREASURE CAKE RECIPE
From recipegoldmine.com
TREASURE CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MUSINGS & MEANDERINGS: TREASURE TOFFEE CAKE 4B7
From mungfali.com
TREASURE TOFFEE CAKE - RECIPE | COOKS.COM
From cooks.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #south-west-pacific #desserts #australian #oven #european #dinner-party #holiday-event #kid-friendly #cakes #english #scottish #dietary #comfort-food #taste-mood #equipment #number-of-servings
You'll also love