Sweet Spot

English toffee cake is perfect for the peak of summer

June is often the transition between spring and summer. It sometimes seems like summer, real summer, is never going to arrive. In August, school supplies and fall clothes hit the stores and the shift to autumn begins. I think that is why July is my favorite warm weather month. July is summer in full bloom—with abundant produce and more outdoor activities than we can fit into our schedules. On July 1, I look at the calendar and vow to savor all thirty-one days.

This English toffee cake is easy to prepare and travels well. I am always asked for a copy of the recipe, a testament to its delicious flavors. It shares with the month of July an ease and a sweetness.

RECIPE: English Toffee Cake

INGREDIENTS

1 cup brown sugar
1 cup granulated sugar
1/2 cup (1 stick) butter
2 cups flour
1 cup buttermilk
1 teaspoon baking soda
1 egg, beaten
1 teaspoon vanilla
6 (1.5 ounces each) English toffee candy bars, crushed

DIRECTIONS

Preheat oven to 350 degrees. Grease and flour a 13x9-inch baking pan. In a large bowl combine brown sugar, granulated sugar, butter and flour until mixture is crumbly. Reserve 1 cup of this mixture. To remaining crumb mixture add buttermilk, baking soda, egg and vanilla. Beat well. Pour batter into prepared pan. Top with reserved crumb mixture. Sprinkle with crushed candy bar pieces. Bake for 25 to 30 minutes or until top appears set and is slightly brown around edges. Cool completely before cutting.

Serves 24.

Note: Both the buttermilk and English toffee candy bars can be kept frozen until needed. All the other ingredients are likely to be in your pantry or refrigerator.

Recipe courtesy of The Collection II: Simple and Elegant Recipes by the Attic Angel Association.

Nancy Lynch is a self-taught cook from a family of foodies. She teaches cooking classes at Orange Tree Imports and All Through the House in Stoughton. E-mail your questions, comments or recipe requests to diningin@madisonmagazine.com.

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