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Recipe Tags: 60 Minutes Or Less Time To Make Course Cuisine Preparation Occasion North American South West Pacific Desserts Australian Oven European Dinner Party Holiday Event Kid Friendly Cakes English Scottish Dietary Comfort Food Taste Mood Equipment Number Of Servings

Treasure Toffee Cake

This is a magic cake that forms its own toffee topping as it bakes with trails of toffee and chocolate woven all through it. Spectacular!!

Steps

Combine cinnamon and cup of sugar , keep aside.
Combine remaining ingredients.
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 160c 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 , or if you let it cool too much the toffee may set and.

Ingredients

sugar, cinnamon, plain flour, baking powder, bicarbonate of soda, salt, vanilla, sour cream, butter, eggs, chocolate-covered english toffee bars