Deliciously Sticky Toffee Cake
Top this with a delicious caramel sauce and some whipped cream for one extra special treat.
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Some might call this pudding, but we like to call it cake, whatever it’s called, it tastes beyond delicious! This decadent dessert combines all the best parts of cake and pudding. Dripping with caramel sauce, this sticky toffee cake looks elegant and sophisticated, the perfect exclamation point for a dinner party. On the other hand, its deceptively easy baking process makes it a great cake to whip up with the kids and enjoy in front of the TV on family movie night (and nibble on throughout the rest of the week).
A silky and sweet topping of caramel sauce soaks into the cake, making it even more moist and delicious. We love the hint of cinnamon too; it reminds us of autumn leaves and early morning frost. The crowning touch, cool whipped cream, adds a delightful contrast to the warm dessert. Now all we want to do is huddle up in front of a fire with this sweet treat in hand to enjoy the cooler weather.
Toffee Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 eggs
- For caramel sauce:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup heavy cream
- 1 pinch kosher salt
- 3/4 cup brown sugar
- 1 can whipped cream, for serving (optional)
Preparation
- Preheat oven to 350°F. Grease an 8-inch square baking dish and set aside.
- In a large mixing bowl, combine flour, baking powder, cinnamon, and salt. Set aside.
- In separate bowl, beat 1/2 cup unsalted butter with 1 cup brown sugar until smooth and creamy. Add vanilla extract, then beat in eggs one at a time. Stir in flour mixture until batter is combined.
- Pour batter into prepared dish, and bake for 20 to 25 minutes or until toothpick comes out clean.
- For the toffee sauce: Add 1/2 cup butter and 3/4 cup brown sugar to a saucepan, and cook over medium heat, stirring often. Once butter and sugar melt, stir in heavy cream. Add a pinch of salt and continue stirring for 10 minutes until sauce thickens and turns a caramel color.
- Pour toffee sauce over cooled cake, and top with a dollop of whipped cream before serving.
Recipe adapted from House Of Nash Eats
