Samoan Toffee Cake

Jaded spoon

By
@Jaded_spoon

I found this recipe on the net when I was looking for something totally different to make for a afternoon tea. Its simple and very nice next to a cuppa. Frosting can be added but I just like it with a light sprinkling of icing sugar (powdered sugar)


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Ingredients

125g
unsalted butter (one stick)
1 c
sugar
1 tsp
vanilla extract
2
eggs
3 1/2 c
pl flour
2 1/2 tsp
baking powder
3 tsp
cinnamon
1 1/2 c
milk
3/4 c
water
icing sugar (powdered sugar)

TOFFEE

1 c
sugar
1 c
water

Directions Step-By-Step

1
Preheat oven to 180°C. Lightly brush a 10cm deep (10-cup), 26cm (top measurement) non-stick bundt cake pan (or fluted ring pan) with melted butter to grease. Place on a baking tray.
2
Place large bowl place butter, sugar and vanilla. Beat on high, until mixture is pale and creamy. Add eggs 1 at a time and beat well after each addition until combined.
3
Sift the flour, baking powder and cinnamon over top of mixture. Add milk and water, and fold in until just combined.
4
To make toffee:
Place sugar and water in a small saucepan. Cook over low heat, stirring, until sugar dissolves. Increase heat and bring to the boil. Boil, uncovered, without stirring, for 15-20 minutes or until it is golden. Remove immediately from heat and cool base of pot in cold water to stop cooking.
5
Hold bowl and quickly pour toffee over cake mixture. Use large spoon to fold toffee through mixture (toffee will set in strands immediately and should appear lumpy throughout mixture).
6
Spoon into pan and smooth surface. Cover with foil, folding edges over pan. Bake in preheated oven for 1 hour 20 minutes or until cake begins to shrink from sides and a skewer inserted in centre comes out clean.
7
Carefully remove foil. Set cake aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely.
Dust with icing sugar before serving. Note: This cake will keep in an airtight container for up to 3 days

About this Recipe

Course/Dish: Cakes, Other Snacks
Other Tag: Quick & Easy