ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Toffee Angel Food Cake

Prep time 9 mins
Cook time 40 mins
Other time 40 mins
Yield 12 servings (serving size: 1 slice)
No topping is necessary for this dressed-up angel food cake. Toffee bits and toasted pecans add plenty of flavor and crunch to this cinnamon-spiced cake.


  • 1 cup all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 2 large egg whites
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup almond toffee bits (such as Heath)
  • 1/4 cup packed light brown sugar
  • 2 teaspoons vanilla extract

Nutrition Information

  • calories 261
  • fat 7.1 g
  • satfat 1.3 g
  • protein 5.2 g
  • carbohydrate 44.9 g
  • cholesterol 3 mg
  • iron 0.8 mg
  • sodium 160 mg
  • caloriesfromfat 24 %
  • fiber 0.9 g
  • calcium 14 mg

How to Make It

  1. Preheat oven to 375°.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine granulated sugar and cinnamon; stir well.

  3. Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until foamy. Gradually add cinnamon- sugar mixture, beating until stiff peaks form. Sift 1/4 cup flour over egg white mixture; fold in. Repeat procedure with remaining flour, 1/4 cup at a time. Combine pecans, toffee bits, and brown sugar; stir well. Gently fold pecan mixture and vanilla into egg white mixture.

  4. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 40 minutes or until cake springs back when lightly touched. Invert tube pan onto a heatproof glass bottle, and cool completely upside down in pan. Loosen cake from sides of pan using a narrow metal spatula. Invert angel food cake onto a serving platter.

  5. Note: This cake may brown nicely and test done before 40 minutes, but the sticky nature of the toffee bits and sugar make it necessary to bake the cake for the full amount of time.

Oxmoor House Healthy Eating Collection