Cooking
The latest creation for Matt. He loves it.
The cake was wonderful; it had the look and texture of a spice cake, but was really quite pleasant.
And of course, the crunchy toffee topping was fabulous!
TOFFEE BAR COFFEE CAKE
2 cups all purpose flour
1 cup (packed) dark brown sugar
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 teaspoon salt
4 1.4-ounce chocolate-covered English toffee bars (such as Heath Bars), chopped (about 1 cup)
1 cup chopped pecans
1 teaspoon baking soda
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed 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.
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Cooking
Toffee: candy of brittle but tender texture made by boiling sugar and butter together
The latest creation for Matt. He loves it.
The cake was wonderful; it had the look and texture of a spice cake, but was really quite pleasant.
And of course, the crunchy toffee topping was fabulous!
TOFFEE BAR COFFEE CAKE
2 cups all purpose flour
1 cup (packed) dark brown sugar
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 teaspoon salt
4 1.4-ounce chocolate-covered English toffee bars (such as Heath Bars), chopped (about 1 cup)
1 cup chopped pecans
1 teaspoon baking soda
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed 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.
- Cranberry Coffee Cake Recipe
You know it's Fall when fresh cranberries appear in the supermarket. I always buy a few extra packages and throw them in the freezer. One more culinary confession? I still have a package left from last year! Ok, I'm not sure exactly when I bought...
- Plum Good Cake Recipe
The great thing about becoming an experienced cook is that you can be more creative with recipes. By that I mean you can experiment. Once you know a recipe well you can make changes as you like; but even if you don't know a recipe well, with experience...
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Here's another post from my soon-to-be defunct cooking club: Ok. Here it is. Only one day late! Chocolate Layer Cake with Peppermint Ganache Frosting Alex examines the cake with a critical eye. Alex tastes the cake. Yummy cake! The only difference...
- Bye, Bye; Hostess
In my never-ending quest to make it better than the Big Companies, I found a recipe for cream-filled chocolate cupcakes and decided to make them for Matt. They were really easy to make, and as you can see (minus my taking artistic license with...
- Buttercrunch Almond Tea Cake
Now how's that for a cake for ya?? I'm a gadget woman, and very much so. Not that I have huge kitchen to actually accommodate all of the stuff, but I love having TONS of different things - like a collection of different cake tins - this Bundt...