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.
How To make Toffee Crunch Coffee Cake's Videos
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.
Amazing Crumb Cake Recipe
Soft, flavorful, and delicious, this Crumb Cake recipe is the best you’ll ever make. The cake is so moist and buttery that it’ll practically melt in your mouth. You will also not be able to get enough of the crispy but soft crumb topping! Perfect for breakfast or dessert, this cake recipe is a classic. This is one of my favorite kinds of coffee cake, which is a cake to enjoy with coffee, no coffee inside :)
RECIPE:
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Coffee Crunch Cake Without Oven - کافی کیک -Bakery style Coffee Cake
everyone wants to bake cake like the bakers.its all about measurements and how much you are passionate about baking , i have always had an undesirable love for the baked goods, I have brought this supper nice coffee cake recipe ,explained in urdu/hindi so you can make it too.
i hope you'll like this recipe. if you want more of these recipes then consider subscribing to my channel and turn on your notifications to receive notifications for every new recipe video
#coffee #coffeecake #bakingwithoutoven
The best toffee crunch cake @teshastips @CollardValleyCooks
Thank you for hanging out with me. Below you will find the link to vanilla used as well as the vanilla sugar used in the recipe. Happy baking.
maszlcustombaskets.com
The apron in the video was a gift from TeshasTips. ????
Toffee Crunch Cake
Homemade toffee crunch cake
14 August Independence Day Caramel Crunch Cake Recipe By SooperChef
Caramel Crunch Cake: SooperChef brings you this Special Creamy Caramel Crunch Cake for Independence Day. A perfect way to celebrate the freedom. Do try this 14 August this Flag Shaped Caramel Crunch Cake and share your feedback with us.
#CaramelCrunchCake #IndependenceDayCake #PakistanFlagCake #14AugustCake
Ingredients for White Sponge:
Egg whites 4
Egg yolks 4
Vanilla essence 1/4 tsp
Oil 1/4 cup
All-purpose flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Milk 1/4 cup
Icing sugar 2 cups
Ingredients for Green Sponge:
Gel green color 1 tbsp
Egg whites 4
Egg yolks 4
Vanilla essence 1/4 tsp
Oil 1/4 cup
All-purpose flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Milk 1/4 cup
Icing sugar 2 cups
Ingredients for Cream Cheese Frosting:
Cream cheese 1 cup
Icing sugar 1 cup
Whipping cream 2 cups
Green color as required
Ingredients for Caramel Sauce:
Sugar 2 cups
Cream 1 cup
Butter 2 tbsp
Ingredients for Caramel Crunch:
Sugar 2 cups
Butter 2 tbsp
Ingredients for Caramel Milk Syrup:
Milk 1 cup
Caramel sauce 2 tbsp
Ingredients for Layering:
Fruit Cocktail 1 tin
Green sponge
white sponge
Cream Cheese frosting
Caramel Crunch
Caramel syrup
Directions for White Sponge Cake:
In a bowl add egg white and beat until fluffy. Now add icing sugar and mix well.
Add egg yolks, vanilla essence, oil and mix until color changes.
Now add flour, baking powder, baking soda, milk and mix well.
Grease a pan with oil and add the prepared sponge mixture into it. bake at 160°C for 25 minutes.
Now set aside and let it cool at room temperature for 2-3 hours.
Directions for Green Sponge Cake:
In a bowl add egg white and beat until fluffy. Now add icing sugar and mix well.
Add egg yolks, vanilla essence, oil and mix until color changes.
Now add flour, baking powder, baking soda, milk, green gel color and mix well.
Grease a pan with oil and add the prepared sponge mixture into it. bake at 160°C for 25 minutes.
Now set aside and let it cool at room temperature for 2-3 hours.
Directions for Cream Cheese Frosting:
In a bowl add whipping cream and beat until fluffy and soft peaks form.
Now add cream cheese and icing sugar and mix well. Refrigerate it for 30 minutes to 1 hour.
Now add divide the frosting into 2 parts and add green color in one part. Mix well until color changes from white to green evenly. Set aside.
Directions for Caramel sauce:
In a pan heat sugar and let it melt on low flame. Now add butter and cream and mix well. Take off flame and let it cool at room temperature.
Directions for Caramel Crunch:
In a pan heat sugar and let it melt. Now add butter and mix well.
Now spread this mixture on silicone mat and let it cool at room temperature until hard in texture.
Now put it into zip lock bag and smash it into small pieces. Set aside.
Directions for Caramel Milk Syrup:
In a bowl add milk and then add caramel sauce and whisk well. Your caramel milk is ready. set aside.
Directions for Layering:
Cut the white sponge from top to make even surface.
Cut the green sponge from top to make even surface and then cut the sponge into 2 halves.
Now take the cake board and spread the cream frosting on it. now place one half of green sponge and drizzle caramel milk syrup on it. spread cream frosting on it evenly, then drizzle caramel sauce, place caramel crunch pieces on it, add fruit cocktail and now place the white sponge on top.
Repeat the steps again and place the green sponge on top and drizzle caramel sauce. Spread cream frosting on top and sides of cake evenly. Refrigerate it for 4 hours.
Now with star nozzle, cover the cake with green and white cream cheese frosting. Place the fondant star and moon on top of cake and refrigerate it for 2 hours before use.
Your Caramel Crunch Cake is ready to serve.
Preparation time: 15-20 mins
Cooking time: 50-60 mins
Serving: 6-8