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
Coffee Cake Recipe|Coffee Crunch Cake
This Caramel Coffee cake has a moist, moderately slightly dense texture but still quite light. Caramel covered fresh coffee-cream frosting, then drizzled with more caramel!
Coffee crunch cake please Like and subscribe to know the recipe..Adnan chif adnan.
Coffee crunch cake please Like and subscribe to know the recipe..Adnan chif adnan.
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.
Coffee Crunch Cake - Recipe by Muneeze Khalid
I can’t wait for you all to try out this delicious cake! I know you all will love it! So light and airy and packed with flavor!
Please like & share this video ❤️ Please also subscribe to my channel! Your support will mean the world to me ❤️
Coffee Crunch Cake
Sponge
Ingredients
150g flour
100g caster sugar
1tsp baking powder
1/2 tsp salt
75ml hot water mixed with 1 tbsp coffee
60ml oil
4 egg yolks
4 egg whites
50gcaster sugar
Caramel Sauce
Ingredients
1/2 cup caster sugar
25g butter
2 tbsp water
1/4 cup cream
Milk as required
Caramel Crunch
Ingredients
1/2 cup sugar
TIPS
* Make sure you grease and line your pan
* Preheat your oven for 15-20 minutes
* Use an oven thermometer and correct measuring tools
* Use a serrated bread knife to carve your cake
* Use a pallet knife to spread cream smoothly
* Use milk to soften your sponge
Red Ribbon Caramel Coffee Crunch Cake: Cream Frosting & Salted Caramel Drizzle | Cooking with Kurt
Learn how to make this Caramel Coffee Crunch Cake! Two layers of white cream cake are surrounded by a light coffee whipped cream frosting, filled and topped with coffee-crunch honeycomb chunks, and finished with a salted caramel drizzle. The perfection combination for caramel and coffee lovers! Enjoy!
RECIPE:
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Ingredients:
Coffee Crunch Honeycomb:
1/2 cup granulated sugar [100 g]
2 tbsp corn syrup (sub: honey) [30 mL]
1/4 cup hot-brewed coffee [60 mL]
1 tsp baking soda [5 g]
Caramel Drizzle:
1/2 cup granulated sugar [100 g]
4 tsp water [20 mL]
1/3 cup heavy cream (room temp) [80 mL]
2 tablespoons unsalted butter [24.4]
1/4 tsp table salt [1.4 g]
White Cream Cake:
16 tbsp (2 sticks) unsalted butter (room temp) [227.2 g]
6 large egg whites (room temp) [180 g]
1 1/4 cups whole milk (room temp) [300 mL]
1/2 cup vegetable oil [120 mL]
2 tsp clear vanilla extract (sub: regular vanilla extract) [10 mL]
3 cups all-purpose flour [360 g]
1 tbsp baking powder [12 g]
1/2 tsp table salt [2.8 g]
1 3/4 cups granulated sugar [350 g]
Coffee Whipped Cream Filling and Frosting:
8 oz cream cheese (room temp) [226.4 g]
2/3 cup granulated sugar [133.3 g]
2 tsp clear vanilla extract (sub: regular vanilla extract) [10 mL]
3 2/3 cups heavy cream (very cold) [880 mL]
1/4 tsp instant espresso (sub: instant coffee) [0.5 g]
Toffee Crunch Cake
Homemade toffee crunch cake