Toffee Semi-Naked Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Moist and indulgent cake smothered in a rich toffee sauce, topped with a crunchy pecan crust.
Ella x
Ingredients
- 250all-purpose flour
- 300 ggranulated sugar
- 150 gbrown sugar
- 250 gunsalted butter
- 4 egglarge eggs
- 125 gplain flour
- 12 gbaking powder
- 6 gsalt
- 400 mltoffee sauce
- 150 gpecan halves
- 100 gcaster sugar
- 150 mlmilk
Detail level
Instructions
- 1
Preheat the oven to 160°C (320ºfF). Grease and flour a 20cm (8in) round cake pan.
Tip: Use parchment paper for easy release.
- 2
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
Tip: Mix well to combine.
- 3
In a large mixing bowl, beat the unsalted butter until creamy. Add the large eggs one at a time, beating well after each addition.
Tip: Scrape down the sides of the bowl as needed.
- 4
With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
Tip: Do not overmix.
- 5
Pour the batter into the prepared cake pan and smooth the top.
Tip: Don't worry if it's not perfect – it will set.
- 6
Bake for 30 minutes or until a skewer inserted into the center comes out clean.
Tip: Don't open the oven door until it's done.
- 7
Remove from the oven and let cool in the pan for 5 minutes.
Tip: Don't worry if it's still slightly warm – it will set quickly.
- 8
Transfer the cake to a wire rack to cool completely.
Tip: Once cool, drizzle with toffee sauce.
- 9
To make the pecan crust, mix the pecan halves, unsalted butter, and caster sugar in a small bowl.
Tip: Use a fork to mix until well combined.
- 10
Sprinkle the pecan mixture evenly over the cooled cake.
Tip: Press the pecans gently into the cake to ensure they stick.
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