We’ve packed about as much goodness into this cake as we possibly could. Now it’s time to grab a slice!
We had some extra time to spend in the kitchen this weekend, so, of course, we spent the day baking. We made a couple delicious batches of cookies, but this bundt cake was the definite winner. Crunchy pecan pieces match perfectly with the molasses flavor from the brown sugar; it’s incredible, and it’s unbelievably easy to make! It’s the perfect bake sale recipe or for any occasion really, formal or informal.
Each bite combines chewy cake with nutty and sweet crunch from the pecans and toffee bits. We love the hint of cinnamon spice along with the nutty pecan flavor. We like to serve a caramel dip on the side or drizzle caramel sauce over the top because a little extra sweetness never hurt anybody! By itself, this cake looks elegant and smells absolutely divine, so feel free to enjoy it on its own without any additional adornment. A slice (or two) of this is perfect for dessert, breakfast, or as a late night snack.
Caramel Toffee Nut Bundt Cake
Serves 10 - 12; 90 minutes
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups unsalted butter, softened
- 1 cup granulated white sugar
- 2 cups light brown sugar, packed
- 5 large eggs
- 1 cup buttermilk
- 1 cup pecans, chopped
- 1 cup toffee baking chips
- For caramel topping (optional):
- 1/3 cup water
- 1 1/2 cups granulated white sugar
- 10 oz heavy cream
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- Preheat oven to 325°F. Grease bundt pan with cooking spray.
- Combine flour, baking powder, cinnamon and salt in medium bowl. Set aside.
- Beat butter with brown and granulated sugars in large mixing bowl until creamy.
- Beat in eggs, one at a time, on medium speed until well combined.
- Mix into wet ingredients 1/3 flour mixture with 1/3 buttermilk. Repeat until all ingredients are well blended and batter forms.
- Stir in pecans and toffee chips. Pour batter into prepared pan. Bake in preheated oven 70 to 80 minutes, until toothpick inserted in center comes out clean.
- Let cake cool 10 minutes. Turn onto wire rack to finish cooling.
- Prepare caramel topping: In a sauce pan over medium high heat, whisk sugar and water. Bring to a boil, 8-10 minutes. Stir in heavy cream, whisking constantly. Once combined, remove from heat and add vanilla extract and salt. Stir to combine. Cool completely. Serve poured over top of cake or as a dipping sauce.
Recipe adapted from Giraffes Can Bake