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Christmas Toffee Crunch Cake

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A festive cake that mixes sweet toffee with crunchy nuts, perfect for holiday gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour (Can use gluten-free flour blend as a substitute)
  • 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
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup toffee bits
  • 1 cup chopped nuts (e.g., pecans or walnuts)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour the pan or line with parchment.
  2. In a bowl, cream the softened butter and sugar until light.
  3. Add eggs one at a time, mixing after each. Stir in vanilla.
  4. In another bowl, whisk flour, baking powder, and salt.
  5. Add dry mix to wet mix in two parts. Mix until just combined.
  6. Fold in toffee bits and chopped nuts with a spatula.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake 30–40 minutes for a 9-inch pan, or 25–35 minutes for 8×8, until a toothpick comes out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 10 minutes.
  10. Turn cake out onto a cooling rack and cool completely before slicing.

Notes

Serve at room temperature with a dusting of powdered sugar or a drizzle of chocolate. Can store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for 2 months.

Nutrition

Find it online: https://voxrecipes.com/christmas-toffee-crunch-cake/