Brown Sugar Toffee Cake - My Culinary Saga
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...my journey & experiments in the kitchen

Brown Sugar Toffee Cake


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Yum Yum Yum!! Forgive me for I cannot stop eating this delicious cake and I have my mouthful eating it; as I type this. But I gotta tell you, that this cake will get you smacking your lips and wanting more. So why did I bake a cake? Well, for starters, do you need a reason or occasion to bake? No, right!!! Second, I will not deny it. I’m a cake girl. And it makes me so happy to bake a cake. And most people seem to like my cakes. So it’s a win win right 🙂

Back to the recipe – I love this recipe for it’s the simplicity, flavour and look. Do not underestimate the power of a simple cake. This definitely is another crowd pleaser. This cake is so incredibly moist and delicious given that there is yogurt in it. Those sweet & salty toffee pieces thrown into the batter makes everything taste so much better. Do give it a try.

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INGREDIENTS:

2 cups or 220g all-purpose flour

1tsp baking powder

1 tsp baking soda

½ tsp fine salt

½ cup or 113g unsalted butter, at room temperature

½ cup or 115g granulated sugar

¼ cup packed or 50g dark brown sugar

3 large eggs, at room temperature

1 tsp vanilla extract

1 cup or 250ml greek yogurt

½ cup toffee bits

METHOD:

  1. As always, set your ingredients together at the counter; bring to room temperature.
  2. Pre heat oven at 170 degrees C
  3. Grease a 8inch round baking tin.
  4. Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside.
  5. Beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy. This will take approx. 4 minutes.
  6. Beat in the eggs one at a time and scrape it down the sides after each addition.
  7. Add the vanilla extract.
  8. Add the flour mixture and yogurt in alternate additions, mixing well between additions and ending with the flour mixture. Do not overmix.
  9. Finally add the toffee bits and give it one last stir.
  10. Spread the batter in the pan evenly.
  11. Bake, until golden brown and a toothpick inserted in the center comes out clean, approx. 35-40 minutes.
  12. Cool for 10 minutes in the pan. Invert onto a wire rack to cool completely.
  13. Serve as is or with your with buttercream or cream cheese frosting. You can check my Classic Buttercream recipe here. I made a bigger batch and sandwiched the cakes with some cream cheese frosting.

Delicious with a cuppa of coffee. 🙂 hope you enjoy it!

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Do give this a try and let me know how it turns out. If you send me a snapshot of your creation; I shall include it in the Reader’s testimonial Album on my facebook page.

Do visit my Facebook page My Culinary Saga  and Like the page to get regular yummy updates & on Pinterest: My Culinary Saga

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