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–+ servings
slice of caramel toffee bundt cake on a white plate with a fork

Caramel Toffee Bundt Cake

Sheila
This exceptionally moist coffee cake stays moist for days making a great cake to make when having house guests! Always a great treat with morning coffee or after dinner dessert.
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Servings 24 slices

Ingredients
  

  • 1 stick Butter
  • 1/2 cup Shortening
  • 2 cups Brown Sugar packed down
  • 1 cup granulated Sugar
  • 5 Eggs
  • 1 tablespoon Vanilla
  • 3 cups Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Milk
  • 1/2 cup chopped Pecans
  • 1 cup Heath Toffee Bits
  • Caramel Glaze
  • 4 tablespoons Butter
  • 1 cup Brown Sugar
  • 1/4 cup granulated Sugar
  • 1/2 cup Half & Half
  • 1 teaspoon Vanilla

Instructions
 

Preheat oven to 325 degrees. Grease bundt pan with shortening and dust will flour.

  • In mixing bowl cream together butter, shortening, and sugars. Beat until smooth and creamy.
  • Add eggs in 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.
  • Fold in chopped pecans and toffee bits.
  • Pour into prepared bundt pan.
  • 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.
  • Spoon half of the caramel glaze over warm cake while it’s still in pan, allowing it to soak in. Let cake rest for 15 minutes before inverting cake onto a cake plate. Slowly spoon remaining caramel glaze over cake allowing it to soak in, and ensuring that every inch of the cake is covered with caramel.

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.
Note: This cake is great for making ahead and freezing. Make cake as directed above. Allow to cool completely, 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.
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