Almond Toffee Cake
This is recipe is from the kitchen of Ganna Wagner, handed down to her grand-daughter, Susie Clayton of BerkshireStyle.
1 ½ cups flour
¾ cup sugar
1 ½ sticks of butter softened
6 oz. almonds or pecans - finely chopped
Preheat oven to 350 degrees
Blend ingredients well. Pat onto cookie sheet. Bake for 25 minutes or until golden.
Cut into squares while slightly warm.
1 Cup sugar
4 tbsp cornstarch
1 cup hot black coffee
Combine the ingredients in a saucepan until thick.
Drizzle sauce over cake.
Let sit for 2 hours.
Serve with fresh whipped cream.