Quick N Easy Toffee Cake Recipes

Steps:

• Into a mixing bowl sift together the flour, baking powder, salt, and sugar.
• Cut butter into the dry ingredients with a fork or pastry blender.
• In a separate bowl combine egg with milk; add to flour mixture.
• Stir until mixture is well blended and smooth.
• Spoon into a greased and floured 9-inch layer pan.
• Spread dough evenly.
• Brush top of dough with melted butter.
• Combine sugar, flour, and cinnamon; sift over the top of the cake, spreading with a fork to cover dough evenly.
• Bake at 400° for 25 to 30 minutes.
• Cut coffee cake in wedges; serve warm from the pan.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
• Mix cake mix, pudding mix, vegetable oil, sugar, water, and eggs together in a large mixing bowl until smooth. Fold in sour cream; batter will be very thick.
• Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the toffee bits over the top, being careful to keep them away from the sides of the pan. Pour remaining batter over top, then sprinkle with remaining toffee bits.
• Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes.
• Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes.
• Sift powdered sugar over the cooled cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine brown sugar, flour and butter; mix on low speed with an electric mixer until crumbly. Remove 1 cup of crumb mixture and set aside to be used for topping. To the remainder, add egg, baking soda, milk, vanilla and salt. Batter will be thin; pour into prepared pan. Sprinkle top with chopped walnuts, toffee bits and reserved crumb mixture.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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.

Steps:

• Spread Cool Whip til cake is fully covered.
• Sprinkle crushed candies over the cake.
• Serve immediately. You might not be able to save the cake for leftovers. I recommend for large group of people so the cake will be eaten within few hours.