Caramel Toffee Bundt Cake with easy caramel glaze
This exceptionally moist coffee cake stays moist for days making a great cake to have on hand for house guests! The perfect treat with morning coffee or after dinner dessert.
Equipment
- electric mixer
- medium sized saucepan
- wire cooling rack
- cake platter
- bundt cake pan
Ingredients
- 1 cup butter
- 2 cups dark brown sugar if you can't find or do not have dark brown sugar light brown sugar will work
- 1 cup granulated sugar
- 5 Eggs
- 1 tablespoon pure vanilla extract
- 3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup half & half
- 1/2 cup finely chopped pecans
- 1 cup toffee bits
Caramel Glaze
- 4 tablespoons butter
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 cup half & half
- 1 teaspoon pure vanilla extract
Instructions
Preheat oven to 325 degrees. Grease bundt pan with shortening and dust will flour.
- In mixing bowl cream together butter and sugars. Beat until smooth and fluffy. Aprox. 3-5 minutes.
- Add eggs, one at a time, beating well after each. Add in vanilla and mix.
- Measure out flour and combine with baking powder, and salt. Gradually add flour mixture alternating with milk, until just combined. Scrape down sides of bowl once, and mix a few seconds longer. Do not over mix. Remove bowl from mixer stand.
- Fold in chopped pecans and toffee bits.
- Spoon into prepared bundt pan, and smooth top of batter out.
- Bake cake for 1 hour check using a toothpick or cake tester when comes out clean remove from oven and set on cooling wrack. Cake may take up to 90 minutes to bake.
Caramel Glaze: while cake is baking make your caramel glaze.
- Melt butter, add sugars and half & half, bring to a boil and whisk until smooth, making sure there are no sugar crystals, whisk in vanilla. Remove from heat.
- Spoon as much of the caramel glaze over warm cake as you can while it’s still in pan, allowing it to soak in. Let cake rest for 15 minutes before inverting cake onto a wire cooking rack over a baking sheet. Slowly spoon remaining caramel glaze over cake allowing it to soak in, and ensuring that every inch of the cake is covered with caramel.
- When nearly all the caramel has stayed on the cake, transfer to cake plate using two large spatulas. Scrape whatever caramel is on the baking sheet over the cake.
- Serve warm with ice cream. Or allow to cool and serve when ready.
Notes
This cake stays moist for days. Not that it will last that long! Be sure to cover with plastic wrap or foil in between serving. Or if you have a cake saver even better to store it in there.
Note: This cake is great for making ahead and freezing. Make cake as directed above. Allow to cool completely, (maybe even allowing to rest over night) then wrap tightly in plastic wrap. Wrap cake completely in plastic wrap three times. Then wrap in foil and freeze. Take out the night before you want to serve. I have shipped this cake frozen, the recipients said that it was as delicious and fresh when it arrived three days later.
Nutrition
Calories: 404kcalCarbohydrates: 57gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 75mgSodium: 177mgPotassium: 92mgFiber: 1gSugar: 44gVitamin A: 458IUVitamin C: 0.02mgCalcium: 42mgIron: 1mg
Tried this recipe?Mention @eat2gather or tag #eat2gather!