A moist, buttery Toffee Almond Cake with sweet toffee bits and almond essence. Perfect for gatherings or an indulgent tea-time treat.

Scale

2 cups all-purpose flour

1 ½ cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 cup buttermilk

1 cup toffee bits

1 tsp almond extract

1 tsp vanilla extract

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

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1. Preheat oven to 350°F (175°C). Grease and flour your baking pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, beat butter and sugar until pale and fluffy.

4. Add eggs one at a time, followed by almond and vanilla extracts.

5. Alternate adding dry ingredients and buttermilk, starting and ending with dry.

6. Fold in toffee bits gently.

7. Pour into prepared pan and bake 35–40 minutes, until a toothpick comes out clean.

8. Cool before slicing.

For a richer flavor, use dark brown sugar instead of white.

Top with caramel glaze for extra indulgence.