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    You are in: Home / Recipes / Butter Toffee Brunch Cake Recipe
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    Butter Toffee Brunch Cake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 19, 2010

      This is a wonderful cake and uses ingredients most of us have on hand. Moist (thanks to the buttermilk), tasty and you probably will have guests asking for the recipe. Also freezes well which is important in this house. I would not substitute margarine or shortening for the butter.

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    • on November 17, 2008

      Out of habit, I accidentally sifted the flour together with the baking soda and the 1 tablespoon of baking powder that I chose to add. Luckily, the cake still turned out okay. My husband liked it. I topped half the pan with toffee bits only, and the other half with chocolate peanut butter chips mixed with the toffee bits instead of nuts. Thank you for sharing.

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    • on September 01, 2008

      I made this on 9/01/08 for the "Breakfast Anytime Photo Challenge 2008 " in the Cooking Photo forum. And I'm also pleased to be the first one to rate this recipe.This is a very easy to make recipe and the directions were "right on the money " .Now to get the most important part of the recipe, the taste.Which was perfect in every way,the amount of sweetness in the cake and topping were perfect. And the cake itself was very moist like a coffee cake should be. I really enjoyed the crunchiness of the toffee pieces along with the slight saltiness of the nuts. This is one cake that will be made again and again. Thanks for posting and, "Keep Smiling :)'

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    Nutritional Facts for Butter Toffee Brunch Cake

    Serving Size: 1 (63 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 207.7
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 4.4 g
    Cholesterol 31.0 mg
    Sodium 183.0 mg
    Total Carbohydrate 28.5 g
    Dietary Fiber 0.8 g
    Sugars 14.8 g
    Protein 3.5 g

    The following items or measurements are not included:

    English toffee bits

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