Toffee Loaf
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Toffee Loaf is a sweet baked cake packed with toffee bits and dried currants. Made with butter, sugar, eggs and milk, this indulgent loaf requires just 20 minutes of preparation and 40 minutes in the oven. It suits anyone with a taste for rich, caramel flavoured bakes and makes a delightful treat to serve with tea or coffee.
Ella x
Ingredients
- 300 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 200 gunsalted butter
- 400 ggranulated sugar
- 200 glight brown sugar
- 4large eggs
- 200 gtoffee bits
- 100 gdried currants
- 1 mlvanilla extract
- 100 mlunsalted milk
- 5 gbaking soda
Detail level
Instructions
- 1
Preheat the oven to 180 degrees Celsius. Grease a 20cm loaf tin and line it with parchment paper.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large mixing bowl, cream together butter and sugars until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
In a small bowl, whisk together milk and baking soda. Add to the wet ingredients and mix until combined.
Tip: Don't overmix, or the loaf will become dense.
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Don't overmix, or the loaf will become tough.
- 7
Stir in toffee bits, currants, and baking soda.
Tip: Make sure everything is evenly distributed.
- 8
Pour the batter into the prepared loaf tin and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 9
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Tip: Check for doneness every 10 minutes.
- 10
Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack.
Tip: Let the loaf cool completely before slicing.
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