Caramel Glazed Toffee Loaf

I'm not sure what it is about the flavors of Toffee, Caramel  and Butterscotch that makes me go weak at the knees, but I know I am not alone in this.  They have long been favorites of many people and one only has to look at the proliferation of recipes for Salted Caramel anything on the internet these days to see just how popular the flavor is.

Its that combination of sweet and salty that gets everyone's tastebuds tingling.

Today I am sharing a recipe for a caramel glazed toffee loaf that perfectly embodies all of those delicious flavors!!  What you have here is a lovely moist loaf cake, studded with plenty of toffee bits, soaked with a brown sugar caramel soak as soon as it comes from the oven and then topped off with a caramel drizzle and scattered with fudge toffee bits to finish.

 

I am going to go out on a limb a bit here and say that these flavors are pretty similar to each other  . . .  toffee . . .  butterscotch . . . caramel.   All contain copious amounts of butter,  brown sugar and vanilla . . . so a rose by any other name and all that.  

If there is much difference in flavor . . .   it's pretty insignificant. You can drop a few sea salt flakes on top and call it salted caramel, but it's the same basic thing.   My opinion only  of course!

This cake is fabulous.   It's got a rich caramel/toffee flavour . . .  nice and buttery and studded with chopped wether's soft toffees that melt into the batter giving you little rich pockets of moreish butterscotch . . . it is dense and fudgy.

As soon as you remove it from the oven you poke some holes in it and spoon a brown sugar/vanilla glaze over top, allowing it to soak into the loaf . . .  once cooled it has a bit of a crunch.  Nice.

Once the cake is cooled you drizzle a butterscotch/caramel like icing glaze over top decoratively and scatter little fudge bits over top of the whole thing.    Are you sold yet?   I  bet your taste buds are tingling just at the thought.   This is really lovely with a hot cup of whatever floats your boat, or as a dessert,  cut into slices, gently warmed and topped with a scoop of vanilla ice cream.

WHAT YOU NEED TO MAKE CARAMEL GLAZED TOFFEE LOAF

Some pretty basic baking ingredients.  You know me. I don't do complicated.

For the loaf:

• 210g of plain flour (1 1/2 cups)
• 3/4 tsp baking powder
• 1/2 tsp salt
• 200g of soft light brown sugar (1 cup packed)
• 100g of caster sugar (1/2 cup)
• 115g of butter, softened (1/2 cup)
• 2 large free range eggs, room temperature
• 1 tsp vanilla extract
• 120ml of whole milk (1/2 cup)
• about 12 soft toffees, cut into bits (remove about 1 TBS of flour from the main measure and toss them with this.)
• (such as the Werthers soft toffees)

For the soaking syrup:

• 100g of brown sugar (1/2 cup)
• 1/2 tsp vanilla
• boiling water (1 - 2 TBS)

For the icing glaze:

• 2 TBS butter
• 50g of soft light brown sugar (1/4 cup packed)
• 1 TBS milk
• 100g icing sugar, sifted (about 3/4 cup)

You will also need: (optional)

• caramel fudge bits to garnish

 

You can use any kind of toffee bits, caramel chunks, chopped fudge for this recipe.  Soft toffees work really well in the batter, creating lovely little pockets of sticky caramel.

Chopped fudge works best as the garnish.  In the UK, you can get the bits already chopped in the cake decorations section of the shops. I am not sure about elsewhere.

  

HOW TO MAKE CARAMEL GLAZED TOFFEE LOAF

This only looks complicated.  Trust me when I tell you, it is really quite simple to make.

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large loaf tin (9 by 4), line with baking paper, leaving an overhand to lift out the finished cake. Butter the paper. Set aside.

Sift together the flour, baking powder and salt. Cream together both sugars and the butter until light and fluffy. Beat in the eggs, one at a time. Add the vanilla to the milk.

Slowly beat in the flour mixture. Stir in the milk to combine without overmixing. Fold in the floured toffee bits to combine. Scrape into the prepared loaf tin. Smooth the top.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

 

Whisk together the brown sugar, vanilla and just enough boiling water to give you a really thin glaze. Poke holes in the top of the warm cake with a toothpick and spoon this glaze over top a bit at a time, letting it soak in before you spoon more onto it, spooning it over all until it is all gone.

Allow the cake to sit in the pan for about 10 minutes before carefully lifting out to a rack to cool completely.

For the glaze, melt the butter and brown sugar together over low heat, stirring, until the brown sugar no longer feels gritty. Beat together with the milk and icing sugar until you have a smooth drizzle icing. You may need a bit more milk.

Drizzle this decoratively over top of the loaf and sprinkle with fudge bits before it sets. Allow to set before cutting into slices to serve. Delicious!

 

Some other loaf cake recipes I have shared that you might enjoy are:

PROPER LEMON DRIZZLE LOAF -   Who doesn't love a proper lemon drizzle cake. With a crunchy and sugary lemon drizzle crust on top and full on lemon flavor in the cake itself. This just begs to be served with a hot cup of tea!

BANANA AND GOLDEN SYRUP LOAF - A delicious all in one recipe where you just bung everything into a bowl, beat it together and then pour it into a loaf tin to bake. It doesn't rise really tall, but the flavors are amazing.  Moist, sweet and delicious!

Yield: one 9 by 5 inch loaf

Author: Marie Rayner

Caramel Glazed Toffee Loaf

Prep time: 15 MinCook time: 60 MinInactive time: 15 MinTotal time: 1 H & 30 M

A deliciously moist toffee studded loaf cake topped with a fabulous caramel glaze and lots of fudgy bits! Scrumptious!

Ingredients

For the loaf:

• 210g of plain flour (1 1/2 cups)
• 3/4 tsp baking powder
• 1/2 tsp salt
• 200g of soft light brown sugar (1 cup packed)
• 100g of caster sugar (1/2 cup)
• 115g of butter, softened (1/2 cup)
• 2 large free range eggs, room temperature
• 1 tsp vanilla extract
• 120ml of whole milk (1/2 cup)
• about 12 soft toffees, cut into bits (remove about 1 TBS of flour from the main measure and toss them with this.)
• (such as the Werthers soft toffees)

For the soaking syrup:

• 100g of brown sugar (1/2 cup)
• 1/2 tsp vanilla
• boiling water (1 - 2 TBS)

For the icing glaze:

• 2 TBS butter
• 50g of soft light brown sugar (1/4 cup packed)
• 1 TBS milk
• 100g icing sugar, sifted (about 3/4 cup)

You will also need: (optional)

• caramel fudge bits to garnish

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large loaf tin, line with baking paper, leaving an overhand to lift out the finished cake. Butter the paper. Set aside.
2. Sift together the flour, baking powder and salt. Cream together both sugars and the butter until light and fluffy. Beat in the eggs, one at a time. Add the vanilla to the milk.
3. Slowly beat in the flour mixture. Stir in the milk to combine without overmixing. Fold in the floured toffee bits to combine. Scrape into the prepared loaf tin. Smooth the top.
4. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
5. Whisk together the brown sugar, vanilla and just enough boiling water to give you a really thin glaze. Poke holes in the top of the warm cake with a toothpick and spoon this glaze over top a bit at a time, letting it soak in before you spoon more onto it, spooning it over all until it is all gone.
6. Allow the cake to sit in the pan for about 10 minutes before carefully lifting out to a rack to cool completely.
7. For the glaze, melt the butter and brown sugar together over low heat, stirring, until the brown sugar no longer feels gritty. Beat together with the milk and icing sugar until you have a smooth drizzle icing. You may need a bit more milk.
8. Drizzle this decoratively over top of the loaf and sprinkle with fudge bits before it sets. Allow to set before cutting into slices to serve. Delicious!

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