Butter Toffee Brunch Cake Recipes

Steps:

• Set oven to 350 degrees.
• Grease and flour a 9" square baking pan.
• In a bowl, beat together the coffee, 3/4 cup brown sugar, 6 tbsp butter and 1 egg until smooth.
• Add the milk, 1-1/4 cups flour, vanilla, baking powder and salt; beat 1 minute to blend well.
• Pour into prepared pan.
• In another bowl, mix together the 1/3 cup brown sugar, 2 tbsp flour, and 1 tbsp butter with cool fingertips, until crumbly.
• Mix in toffee chips.
• Sprinkle evenly over cake batter.
• Bake 35 minutes, or until cake tests done.
• Cool on wire rack.

Steps:

• In a small bowl, combine the cracker crumbs, brown sugar, butter and vanilla. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 6-8 minutes or until set; cool on a wire rack. Sprinkle with toffee bits., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen., For topping, combine the sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with toffee bits.

Steps:

• Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.

Steps:

• Butter the sides of a 2 quart saucepan.
• Melt the butter.
• Add sugar, water and Karo syrup.
• Heat to 290 degrees using a candy thermometer.
• Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it's okay).
• As soon as it reaches 290 pour into a greased pan.
• Let sit for 2 minutes.
• Sprinkle chips on top and let set for 3 minutes.
• Spread the chips out, freeze and cut or break into little pieces.

Steps:

• Prheat oven to 325*F.
• Grease and flour a 9x5" loaf pan.
• In a large bowl, cream together the butter and both sugars until light and fluffy, using an electric mixer on medium speed.
• Add the eggs, one at a time, blending well after each addition.
• Add the vanilla; blend well.
• Combine the flour, baking powder, and salt; add to the creamed mixture on low speed.
• Beat just until smooth.
• Stir in the toffee bits.
• Sread batter evenly in the prepared pan; bake for 60-70 minutes, or until a toothpick tests done.
• Cool for 10 minutes in the pan on a wire rack; invert, and cool completely.
• Dust with powdered sugar and sprinkle additional toffee bits on top, if desired.

Steps:

• Heat oven to 350°F Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Reserve 1/2 cup for topping.
• Add buttermilk, egg, baking soda and vanilla to remaining flour mixture. Continue beating until well mixed.
• Pour batter into greased and floured 13x9 inch baking pan. Combine reserved flour mixture, nuts and toffee in medium bowl; sprinkle over batter. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
• *Substitute 1 tablespoon vinegar plus enough milk to equal 1 cup. Let stand 10 minutes.