Treasure Toffee Cake

Recipe by Ian Snell
READY IN: 50mins
YIELD: 1 Cake




  • Combine cinnamon and ¼ cup of sugar, keep aside.
  • Combine remaining ingredients (except peanut bars and melted butter).
  • Blend at low speed until moistened, beat at a medium speed for 3 minutes.
  • Spoon half the batter into a well greased and floured 25cm Bundt, Kuglehopf or ring tin.
  • Sprinkle with 2 tablespoons of the cinnamon and sugar mixture.
  • Spoon remaining batter into tin.
  • Top with remaining cinnamon and sugar mix and broken peanut bars.
  • Pour melted butter over the top.
  • Bake at 160°C for 40minutes.
  • Cool for 10min and remove from tin.
  • You will now see that the peanut bars have melted and slowly migrated through the cake, leaving delicious trails of toffee and chocolate, and have settled to form a caramel/toffee crust on top.
  • The secret is in preparing the tin well before you start to avoid sticking.
  • Timing when you remove the cake is also important, but not critical.
  • If you remove it too soon, the toffee is still liquid and will ooze over the cake (not necessarily a bad thing), or if you let it cool too much the toffee may set and stick to the tin and break away from the top.
  • This is not a big problem either, if this happens simply put the cake tin back into your oven with the toffee still stuck inside, and heat it up for a minute or so.
  • It will then be a simple job to remove the softened toffee from the tin and place it back on top of your cake, no one will ever know.