Toffee Pound Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Moist and indulgent toffee pound cake, packed with crunchy toffee bits and a hint of sea salt.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 250 gunsalted butter
- 4 egglarge eggs
- 150 gtoffee bits
- 10 gsea salt
- 10 gbaking powder
- 5 gsalt
- 2 mlvanilla extract
- 120 mlwhole milk
Detail level
Instructions
- 1
Preheat the oven to 160\u00b0C (320\u00b0F). Grease and flour a 20cm (8 inch) round cake pan.
Tip: Use a non-stick pan for easy removal.
- 2
In a large mixing bowl, cream the butter and sugars until light and fluffy.
Tip: Use an electric mixer for a quicker process.
- 3
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt.
Tip: Sift the dry ingredients to ensure even distribution.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Scrape down the sides of the bowl to ensure everything is well combined.
- 6
Stir in the toffee bits and sea salt.
Tip: Don\u2019t overmix, as this can cause the toffee to break down.
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed and the top is smooth.
- 8
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don\u2019t open the oven door during the baking time, as this can cause the cake to sink.
- 9
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Tip: Don\u2019t rush this step, as the cake needs time to set.
- 10
Transfer the cake to a wire rack to cool completely.
Tip: This will help the cake retain its shape and texture.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.