Zutaten für Toffee Butter Crunch Cake
- Black Coffee
- Butter
- Egg
- Vanilla
- Baking Powder
- Light Brown Sugar
- Milk
- Flour
- Salt
- All Purpose Flour
- Toffee Pieces
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Zubereitung von Toffee Butter Crunch Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Stir in the toffee bits and nuts (if using).
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
105 g
Sugar
922g
Fat
285g
Carbs
124g
