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Coffee, Toffee, Caramel Crunch Cake
Prep Time: 00:25
Cook Time: 00:25
500 g flour
6 tsp baking powder
100 g almond meal
440 g caster sugar
1 tsp salt
220 g unslated butter, diced at room temperature
160 tbsp instant coffee dissolved in ml hot water
1 tbsp vanilla
160 ml milk
1 Stick butter (salted or unsalted)
1 cup packed brown sugar
1/3 cup heavy cream
1/2 tsp salt
2 - 3 cups powdered sugar
crushed toffee pieces
1Preheat oven to 350 F. Grease cake pans.
2In a large bowl, combine flour, baking powder, almond meal, sugar, and salt.
3Using your fingers, mix the butter into the dry flour mixture until there are no large chunks remaining.
4Pour the dissolved coffee into the flour mixture, along with the vanilla, eggs, and milk. Combine until smooth.
5Divide the batter between pans & bake for 20-25 minutes or until the center springs back when lightly pressed.
6Let cakes cool and then turn out onto a wire rack.
7While the cakes are cooling, begin making the frosting by melting the butter in a saucepan.
8Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt.
9Allow to bubble for 3 full minutes.
10Remove from heat and allow to cool slightly, no more than 15 minutes. Do not place in fridge to cool.
11With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach the desired consistency.
The cake recipe originally came from the blog, Butter and Brioche. The frosting recipe originally came from the blog, Sally's Baking Addiction. Links are listed below!
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