With a tender, just-sweet-enough crumb, this cake batter would be fantastic on its own. Sour cream gives it moisture and almond extract perfumes the cake. But add a thick ribbon of crunchy chopped chocolate butter toffee candy, and it becomes a dessert worthy of any baker's repertoire. I adapted this from a killer recipe on the Land O'Lakes website. —Posie (Harwood) Brien
one 8-inch cake
unsalted butter, softened
1 1/2 teaspoons
semisweet chocolate chips
chopped Almond Roca candies (or a combination of chopped toasted almonds and toffee bits)
Preheat oven to 350° F. Grease an 8-inch round cake pan and line it with parchment.
In a large bowl, beat the butter, sugar, and almond extract until light and fluffy.
Add the eggs, one at a time, and beat well, scraping down the bowl as you go.
Add the flour, baking powder, and baking soda. Mix briefly until streaks of flour remain, then add the sour cream and the milk.
Mix until the batter comes together smoothly (be careful not to overmix).
Spread half the batter in the base of the cake pan (the batter will be thick and a little hard to spread, but try to spread it evenly).
Sprinkle the chopped candy and chocolate chips over the batter, leaving about a 1/2 inch of space around the edges.
Spoon the rest of the batter overtop and spread it evenly over the filling.
Bake for 35 minutes, or until golden and beginning to pull away from the edges of the pan.
Let cool in the pan for at least 15 minutes, then carefully invert it onto a wire rack to finish cooling. Dust the top with confectioners' sugar before serving. It's key to let the cake cool before slicing! If you don't, it'll be a bit messy since the chocolate is warm. It tastes delicious, but doesn't look as nice.