Christmas Toffee Crunch Cake
A rich and crunchy holiday cake filled with toffee bits and nuts, perfect for festive gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (Can use gluten-free flour blend as a substitute.)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (Possible substitute: vegan butter.)
- 1 cup sugar
- 4 large eggs (Can substitute with flaxseed meal or applesauce for a vegan option.)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup toffee bits If short on toffee bits, chop candy bars.
- 1 cup chopped nuts (e.g., pecans or walnuts) (Choose your favorite nuts.) Optional but encouraged.
Instructions
Preparation
- Preheat the oven and prep the pan (nonstick or parchment works well).
- Cream the butter and sugar together until pale.
- Add the eggs one at a time, stirring in the vanilla.
- Sift together the flour, baking powder, and salt.
- Fold the dry ingredients gently into the wet mix, along with toffee bits and nuts to prevent sinking.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake until golden and a skewer comes out with a few sticky crumbs (not raw batter).
- Let cool slightly before attempting to unmold.
Notes
This cake benefits from being made ahead of time, as it settles nicely overnight. For nut-free options, omit the nuts and add extra toffee or toasted oats for texture.