1598. Cinnamon Toffee Cake

This cinnamon cake is a variation of my trusty basic cake recipe, vamped up with cinnamon in the batter and a toffee glaze on the finished product. 

I make this cake entirely in the food processor (glaze is made stovetop). If I had to choose one gadget for the kitchen, it would be a sturdy, high powered food processor. It minces, chops, purees, and everything in between.

Ingredients:

2 cups sugar

1 cup oil

4 eggs

3 cups flour

2 tsp baking powder

2 tsp ground cinnamon

a pinch of salt

1 cup evaporated milk

For the toffee glaze:

1 cup sugar

2 small can qishta

Method:

Preheat oven to 365F.

Process the sugar and the oil in the food processor for 2 minutes.

Add the eggs, process for 2 to 3 more minutes.

Add the flour, baking powder, salt, and cinnamon, process until just combined.

Add the cup of evaporated milk, and process until homogeneous, less than a minute.

Pour the batter in a buttered and floured cake tin. Bake for 50 to 60 minutes.

Turn over and allow to cool completely.

While the cake is baking, make the toffee (it needs to be cooled and thickened before application).

Melt the sugar in a saucepan until liquid and light brown (do not over-brown or it will turn bitter). Once liquid, carefully stir in the qishta. This is best done off-heat to minimize splatter. Return to heat and continue to stir until homogenized and thickened. Set aside to cool whereupon it will thicken further.

Glaze the cooled cake with the cooled toffee and serve.

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