Toffee Coffee Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Moist and sweet coffee cake filled with a rich toffee filling, topped with a crumbly oat and brown sugar topping.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 100brown sugar
- 150butter
- 2large eggs
- 1 mLvanilla extract(use high-quality extract)
- 200toffee bits
- 100rolled oats
- 5salt
- 5baking powder
- 50unsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20x20cm baking dish and line the bottom with parchment paper.
Tip: Use a high-quality baking dish for even baking
- 2
In a medium-sized bowl, whisk together the flour, granulated sugar, brown sugar, and baking powder. Add the melted butter and mix until just combined.
Tip: Don't overmix the batter
- 3
In a separate bowl, whisk together the eggs and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
Tip: Don't overmix the batter
- 4
Fold in the toffee bits and mix until well combined.
Tip: Don't overmix the batter
- 5
Pour the batter into the prepared baking dish and smooth the top.
Tip: Make sure the batter is evenly distributed
- 6
In a small bowl, mix together the rolled oats, brown sugar, and salt. Sprinkle the topping evenly over the batter.
Tip: Use a gentle touch to avoid compacting the topping
- 7
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during the baking time
- 8
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tip: Let the cake cool completely before serving
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