How To make Toffee Crunch Coffee Cake
1/2 c Butter
1 t Soda
2 c Flour
1 Egg
1 c Brown sugar
packed
1 t Vanilla
4 Toffee candy bars :
crush fine
-( 3/4 oz. ea.) 1/2 c Sugar
1 c Buttermilk or sour milk
1/4 c Chopped pecans
Cut butter into flour and sugars until crumbly. Set aside 1/2 c. To remainder, add buttermilk, soda, egg and vanilla; beat well. Pour 1/3 batter into well greased and floured 9-cup Mini-Bundt pan. Combine reserved mixture, candy and nuts. Sprinkle over batter. Alternate remaining batter and candy nut mixture. Bake at 350 degrees for 35-45 min. To crush candy bars: place in freezer. When thoroughly chilled, place between 2 sheets of foil and roll with rolling pin. Source: Unusual Old World and American Recipes from Nordic Ware. Formatted for MM by Karen Adler FNGP13B.
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How to make soft and moist coffee crunch cake | coffee crunch cake | Nadia's cuisine
Assalam U Alaikum,
Today I am going to tell u how to make a soft and moist coffee crunch cake note this recipe make and enjoy my coffee crunch cake recipe with ur kids ,
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Ingredients:
Whipped cream 1 cup
Vanilla sponge cake 1 pound
Coffee syrup ¼ cup
Caremal crunch as required
Chocolate chips as required
For coffee syrup:
Take ¼ cup of water and 1 tbsp of sugar and dissolve it then add 1 tsp of coffee and mix well coffee syrup is ready
Music: Glitter Blast
Musician: Kevin MacLeod
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Glo's Eatery - Toffee Crunch Layer Cake
TOFFEE CRUNCH LAYER CAKE
INGREDIENTS
2 ½ cups cake flour 1 tsp. vanilla extract
1 ¾ cup sugar 4 eggs
2 ½ tsp. baking powder
½ cup coffee (1 tsp. instant granules)
½ tsp. salt
½ cup milk
¾ cup oil
1 cup –milk chocolate toffee bits
FILLING/FROSTING:
4 oz. cream cheese
1/2 cup coffee (divided)-(1 tsp instant granules)
6 tbsp. confectioners’ sugar
1 tsp. vanilla
2 cups heavy cream
1/3 cup of milk chocolate toffee bits
1 tbsp. chocolate syrup
DIRECTIONS
Grease two (2) 9” round baking pans. Add waxed paper and grease, again.
½ cup coffee (room temperature), egg whites on low speed until moistened.
Beat on high two (2) minutes. Fold in chopped toffee bits. Add to both cake pans.
Bake: 350 degrees 25-30 minutes. Cool ten (10) minutes, and remove to wire rack. When cool, split both cakes horizontally.
FILLING: Use a chilled mixing bowl. Beat cream cheese and sugar.
Add heavy cream, chocolate syrup, ¼ cup coffee, and vanilla.
Beat on high speed for about 5 minutes.
Drizzle a little coffee onto the first cake layer. Add a layer of filling.
Repeat twice with coffee and filling. Cover top and sides of fourth (4th) layer.
Refrigerate. Garnish with remaining toffee bits.
NOTES
I use removable cake pans and find I don’t need the extra step of adding the waxed paper.
If you’d like to use milk chocolate toffee bit candy bars, you’ll need 4 bars for the cake mix and 1 bar for the filling.
Freeze all of the candy bars. Unwrap and place in a plastic bag and chop with a mallet or meat tenderizer to obtain the desired pieces.
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Measuring cup used 200ml
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