Description
This toffee almond cake is moist, rich, and topped with a buttery caramel glaze. A blend of almond flour and sweet toffee bits makes it a perfect dessert for any occasion.
Ingredients
Cake:
1¼ cups almond flour (finely ground)
½ cup all-purpose flour (or gluten-free blend)
¾ cup granulated sugar
½ teaspoon baking powder
Pinch of salt
3 large eggs, room temperature
½ cup sour cream or Greek yogurt
¼ cup unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
½ cup toffee bits (plus extra for topping)
Caramel Glaze:
¼ cup butter
½ cup light brown sugar
¼ cup heavy cream (or coconut cream)
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
In a bowl, whisk together almond flour, all-purpose flour, sugar, baking powder, and salt.
In another bowl, mix eggs, sour cream, melted butter, and vanilla until smooth.
Combine wet and dry ingredients, folding in toffee bits.
Pour batter into pan, top with extra toffee bits, and bake for 30–35 minutes.
Let cool in pan 10 minutes, then transfer to a wire rack.
For glaze: In a saucepan, melt butter and brown sugar until bubbly. Stir in cream and simmer 2–3 minutes.
Drizzle warm glaze over cooled cake. Slice and serve.
Notes
Add cinnamon or nutmeg for a warm twist.
Top with chopped nuts for added crunch.
Serve with vanilla ice cream or fresh berries.
Use coconut cream and plant-based butter for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
