Recipe of the Month

I am always looking for great cake recipes. I came across the website, My Cake School. The website showcases tons of great cake recipes for all seasons, including recipes that use cake mixes. There are so many to choose from. This moist and tender Toffee Pecan Bundt Cake has a soft, fine crumb and wonderful flavor! I hope you enjoy it.

Toffee Pecan Bundt Cake

Ingredients

1½ sticks unsalted butter, softened

1 cup granulated sugar (white sugar)

1 cup light brown sugar

1 cup sour cream

½ cup whole milk

½ cup toffee bits

3 large eggs (room temperature)

3 cups cake flour

2 teaspoons vanilla extract

½ cup vegetable oil

½ cup chopped pecans

Ingredients for Caramel Sauce

½ sticks unsalted butter

½ cup heavy cream

1 teaspoon vanilla extract

½ sticks unsalted butter

½ cup heavy cream

1 teaspoon vanilla extract

Directions

Preheat oven to 325 degrees. Grease and flour a bundt pan or tube pan.

In a separate bowl, combine the cake flour, baking powder, and salt. Whisk at least 30 seconds to blend. Set aside.

In another bowl, combine the sour cream, vanilla, oil, and milk. Stir and set aside.

In the bowl of your mixer, add the butter and beat on low to medium speed until smooth. Slowly add the granulated (white) and brown sugars, mixing on medium speed until the mixture is lighter in color and fluffy, approximately 3-5 minutes (a bit longer if using a hand mixer).

Add the eggs, one at a time, mixing after each egg until blended.

With the mixer on low, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients. Stop and scrape down sides of bowl with rubber spatula as needed (once or twice). Mix just until combined.

Once the batter is mixed, using a spatula, fold in the toffee bits and the chopped pecans.

Scoop batter into the prepared bundt pan. Smooth the top with the back of a spoon. Bake for 45-50 minutes (adjust time as needed). The cake is done when a toothpick inserted into the center pulls out clean or with just a few crumbs attached. Let the cake cool in the pan on a wire rack for 10 minutes before turning out.

Directions for Caramel Sauce

Using a medium-size saucepan (deep enough to prevent boiling over), melt the butter over medium heat.

Add the brown sugar and the remaining ingredients.

Stir to blend (try to keep the mixture off the sides of the pan). Once the mixture begins to boil, reduce the heat to low.

Simmer for 5-6 minutes; check the pot, making sure it will not boil over.

Keep in mind that the caramel will thicken up a bit as it cools. You can pour it into a long glass casserole dish if you want it to cool more quickly.

Makes 1 cup caramel sauce. It can be kept in the refrigerator in an airtight container for up to two weeks.

Decorating the Cake

Once the cake has cooled and the caramel has cooled enough to thicken to the desired amount, spoon the glaze over the cake or pipe it with a piping bag.

Top with toffee bits, crushed pecans, or both.