Brown Sugar-Toffee Cake

"From Vegetarian Times May/June 2010: The secret to success with this lighter version of a brown sugar pound cake is having all the ingredients at room temperature and beating the batter 2 to 3 minutes, or until light and fluffy. Serve with vanilla ice cream. Nutrition facts: 425 calories, 5g protein, 15g fat"
 
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photo by BB2011 photo by BB2011
photo by BB2011
Ready In:
55mins
Ingredients:
12
Yields:
1 cake
Serves:
12
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ingredients

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directions

  • Preheat oven to 325°F Coat 9-inch round cake pan with cooking spray.
  • Whisk together flour, baking soda, baking powder, and salt in large bowl. Set aside.
  • Beat butter, brown sugar, and sugar with electric mixer until smooth in separate bowl. Beat in eggs one at a time, and then beat in coffee and vanilla extract. Add 1/4 cup yogurt, and beat until smooth. Add half of flour mixture, and beat until smooth. Beat in remaining 1/4 cup yogurt, then remaining flour mixture. Beat 2 to 3 minutes, or until batter is smooth and creamy.
  • Spread batter in prepared cake pan, and bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
  • Meanwhile, pulse milk chocolate-toffee bars in food processor 8 times, or until crushed into bits. (It's ok if some bits are larger than others.) Unmold cake from pan, and set on wire rack. Sprinkle chocolate-toffee bits on top of cake while hot. Cool completely before serving.

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RECIPE SUBMITTED BY

<p>I'm a science teacher who likes experimenting with a variety of recipes and ingredients. I'm a vegetarian (since 11/2003) and my sister is vegan, so many of my recipes reflect this.</p>
 
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