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Toffee Crunch Cake




Source of Recipe


Family Circle Magazine


List of Ingredients




1 teaspoon instant coffee granules
1 tablespoon boiling water
3/4 cup packed light-brown sugar
6 tablespoons butter, softened
1 egg
3/4 cup milk
1 teaspoon vanilla
11/4 cups all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon salt
Topping:
1/3 cup packed light-brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter, softened
1/3 cup toffee chips




Recipe



Heat the oven to 350°. Grease a 9 x 9 x 2-inch-square baking pan. Dust the pan with flour; tap out the excess flour.
2. Dissolve the coffee granules in the boiling water in a medium-size bowl. Beat in the brown sugar, butter and egg until smooth. Add the milk, vanilla, flour, baking powder and salt; beat for 1 minute to blend well. Scrape the batter into the prepared baking pan.
3. Prepare the Topping: Mix together the brown sugar, flour and butter with cool fingertips in a small bowl until the mixture is crumbly. Mix in the toffee chips. Sprinkle evenly over the top of the cake.
4. Bake in the 350° oven for 35 minutes or until a wooden pick inserted in the center comes out clean. Place on a wire rack. Serve the cake warm or at room temperature.