English Toffee Coffee Cake

Category: Desserts
Difficulty: Medium
Servings: 12 Slices

1 3

Teeccino English Toffee makes a delicious glaze for this scrumptious coffee cake with a crunchy topping. It also adds depth of flavor to the toffee filling that is layered between two moist and dense sponge cakes. The coffee cake is blanketed with a nutty streusel topping decorated with cinnamon.

You need some kind of granular sweetener to make the streusel crumble but you can substitute erythritol with monk fruit for cane sugar to keep the calories down. The cake is easy to make and goes fabulously with a cup of Teeccino English Toffee!

Ingredients

Cinnamon Toffee Filling:

⅔ cup (147g) packed brown sugar (or erythritol with monk fruit)
¼ cup (30g) all-purpose flour
2 tsp ground cinnamon
(Optional) 2-2 tbsp toffee morsels (such as Heath)
2 tsp Teeccino English Toffee grounds

Streusel Topping:

¾ cup (90g) all-purpose flour
½ cup (110g) packed light brown sugar (or erythritol with monk fruit)
2 tsp ground cinnamon
¼ tsp salt
6 tbsp (85g) cold unsalted butter, cut into small cubes
¼ cup chopped pecans, optional

Cake:

1 ¾ cup all-purpose flour
2 tsp baking powder
¾ tsp salt
10 tbsp unsalted butter, softened
¾ cup granulated sugar (or erythritol with monk fruit)
¼ cup packed light brown sugar (or erythritol with monk fruit)
2 large eggs, room temperature
⅔ cup sour cream, room temperature
2 tsp vanilla extract

Teeccino English Toffee Glaze, optional:

1 cup confectioner’s sugar (or Swerve® Confectioners sugar)
2 tbsp whole milk steeped with Teeccino English Toffee grounds
½ tsp vanilla extract

Teeccino English Toffee Herbal Coffee

Shop Now

Instructions

1 hour, 40 minutes

Cinnamon Toffee Filling:

In a small bowl, whisk together all filling ingredients; set aside.

Streusel Topping:

In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the diced butter. Use your fingers or a fork to press and crumble the butter into the dry mixture until it is crumbly and resembles wet sand. For larger crumbles, squeeze a handful of the mixture together and break apart into large pieces. Set aside.

Cake:

Preheat the oven to 350°F. Lightly butter or spray an 8×8-inch square baking pan and line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well between each addition. Scrape the bowl down then add the sour cream and vanilla and mix on low speed until combined. Scrape down the bowl.
Add the dry mixture to the wet mixture and beat on low speed until just combined, then use a spatula to scrape the bowl down and mix any stray bits in.
Spread half of the cake batter into the prepared pan and smooth out. Sprinkle the Cinnamon Filling on top. Dollop the remaining batter over the cinnamon filling, then spread it out into an evenly layer by moving from the center to the edges. Sprinkle the struesel over the top, starting at the edges, and working in towards the center to ensure there’s enough topping on the edges to help the cake rise evenly.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 30 minutes before serving.

English Toffee Glaze:

Steep about 2 tbsp Teeccino English Toffee ground in up to a ½ cup of whole milk. You will only be using 2 tbsp of the steeped milk so if you normally take cream or milk in your brew, use the remaining milk mixture to add to your favorite cup of Teeccino!
Whisk together the powdered sugar, Teeccino milk, and vanilla in a small bowl until smooth. Drizzle over the coffee cake before or after slicing.