Coffee and Butterscotch Bar/Tray Bake

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Coffee Caramel Tray Bake | becs-table.com.au

I’m starting to hate going to visit Doctors; they always seem to say things you don’t want to hear.  A few weeks back I was told I should probably lay off the coffee.  What? I do have a brilliant coffee machine, and my husband and I have both done barista courses so how can you tell me to lay off the coffee when we love it so much.  So, I thought I’d make this Coffee Butterscotch Tray Bake. Ha!

Coffee and Butterscotch tray bake | becs-table.com.au

As far as lattes are concerned, I’ll only have one every morning, Ok!.  Then I’ll suck it up and drink tea for the remainder of the day.  Although you know, I have my tea really strong, so I’m not sure if he’d be happy with that either.  Shhh, don’t tell him.  The other thing I’m keeping a secret is that I’ve added a bit of coffee to this yummy cake.  Well, I chose to use instant, and there’s only a tablespoon of granules over the whole cake, and I won’t eat it all.  Honest.

Coffee and Butterscotch

I played around with this recipe before handing it over to the Bake Club girls this week.  Of course, if you want to you can make it as a cake it’ll just take a bit longer to cook.  I needed to have a tray bake so we could fit everything in the ovens and get everything cooked off in our two hours.  So there you have it.  It’s a great tray bake though.

If you don’t know when this cake is cooked through by looking or poking it, hehehee you can use a temperature probe.  When it’s at 85°c, it’s done.


Checking doneness for tray bake | becs-table.com.au

Coffee Butterscotch Tray Bake Thermomix Recipe

5 from 1 reviews
Coffee and butterscotch Bar/Tray Bake
 
Prep time
Cook time
Total time
 
Coffee and butterscotch Tray Cake Thermomix Method
Author:
Serves: 12 squares
Ingredients
  • 180 g dark brown sugar
  • 2 tsp ground cinnamon
  • 1 Tbsp instant coffee granules
  • 380 g self-raising flour
  • 330 g caster sugar
  • 220 g eggs (about four whole eggs)
  • 280 ml milk
  • 250 g unsalted butter, melted
  • 2 tsp vanilla extract
  • 60 g unsalted butter, extra, melted or chopped very small
Method
  1. Preheat oven to 160°C and prepare a 20cm x 30cm metal slice tin greased and lined with non-stick baking paper, or if you have a USA pan, you won't need to grease it but using baking paper to lift it out later is handy. Just remember to leave an overhang of paper so you can grab it easily.
  2. Weigh the brown sugar and cinnamon into the TM bowl along with the coffee granules, mix on speed 3/3 seconds to combine then set aside.
  3. With the Butterfly in place weigh the flour, sugar, eggs, milk, butter and vanilla into the TM bowl and whisk on speed 3/ 15 sec or until smooth.
  4. Pour half the mixture into the prepared tin, sprinkle ½ the brown sugar mixture over the cake. Pour over the remaining cake mixture and spread evenly.
  5. Sprinkle with the remaining brown sugar mixture and spoon over extra melted butter or dot around the tiny cubes.
  6. Bake till golden brown and cooked through start checking at 25 to 30 minutes although depending on your pan and oven it may take longer. (Another way of checking is when it reaches 85°c in the centre it's done) Either serve warm with ice-cream or cream or allow to cool and serve with a cuppa.

Coffee Butterscotch Tray Bake Conventional Recipe

5 from 1 reviews
Coffee and Butterscotch Bar/Tray Bake
 
Prep time
Cook time
Total time
 
Coffee and butterscotch tray bake
Author:
Serves: 12 squares
Ingredients
  • 175 g dark brown sugar
  • 2 tsp ground cinnamon
  • 375 g self-raising flour
  • 330 g caster sugar
  • 4 eggs
  • 275 ml milk
  • 250 g unsalted butter, melted
  • 2 tsp vanilla extract
  • 1 Tbsp instant coffee granules
  • 60 g unsalted butter, extra, melted or chopped into very small cubes
Method
  1. Preheat oven to 160°C and prepare a 20cm x 30cm metal slice tin greased and lined with non-stick baking paper, or if you have a USA pan, you won't need to grease it but using baking paper to lift it out later is handy. Just remember to leave an overhang of paper so you can grab it easily.
  2. Place the brown sugar and cinnamon in a small bowl and mix to combine. Set aside.
  3. Place the flour, sugar, eggs, milk, butter and vanilla in a large bowl and whisk until smooth.
  4. Pour half the mixture into a lightly greased 20cm x 30cm metal slice tin lined with non-stick baking paper. Sprinkle the coffee and half the brown sugar mixture over the cake. Pour over the remaining cake mixture and spread evenly.
  5. Sprinkle with the remaining brown sugar mixture and spoon over extra melted butter or dot around the tiny cubes.
  6. Bake till golden brown and cooked through start checking at 25 to 30 minutes although depending on your pan and oven it may take longer. (Another way of checking is when it reaches 85°c in the centre it's done) Either serve warm with ice-cream or cream or allow to cool and serve with a cuppa.

I know some of you might be wondering what that oven is in the above photo.  Well, It’s my everyday oven.  I cook dinner in it, bake in it, toast in it, grill in it and even do small roasts in it.  I’ve even taken it down to the cooking school to run my evening meals class instead of turning on the big 90cm ovens.  I love the functions of this oven and the fact that it uses so little power is a huge bonus.  It’s called a “Breville Smart Oven”  and I tell you, it really is smart.  It’s easily paid for itself at our place with the money its saved in electricity bills.  I no longer think “I don’t want to put the oven on just to finish off my steaks, fish or grill something”.   Brilliant. 😉

 

Coffee butterscotch tray bake | becs-table.com.au

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