Brickle Bundt Cake

By kaydeis

Ingredients

• For the filling
• 1 cup toffee bits
• 1/4 cup granulated sugar
• 1/4 cup toasted walnuts, chopped
• 1 tsp cinnamon
• For the cake batter
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 8 Tbs butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 4 Tbs butter, melted
• For the glaze
• 1 cup confectioners' sugar
• 1 Tbs milk
• 1/4 tsp vanilla
• 1/4 cup toffee bits

Preparation

Step 1

1. Preheat oven to 350°

2. To make the filling

3. In a small bowl, toss together toffee bits, sugar, walnuts and cinnamon.

4. To make the cake batter

5. In a medium bowl, whisk together flour, baking powder, baking soda and salt.

6. In a large mixing bowl, beat together butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing until well combined after each. Mix in vanilla. Add flour mixture alternately with sour cream, beginning and ending with the flour mixture. Beat for 3 minutes. Scoop about one-third of the batter into a bundt pan coated with a nonstick spray that has flour added (I like Pam with Flour or Baker's Joy). Scatter the top with half of toffee mixture. Spoon half of remaining batter into pan. Top with remaining toffee mixture. Spoon remaining over the top. Drizzle the top with the melted butter.

7. Bake until golden and a wooden skewer placed in the center comes out mostly clean with a few moist crumbs attached, about 40 to 50 minutes. Remove and place pan on a wire rack to cool for 10 minutes. Remove the cake from the pan to a wire rack to cool completely.

8. To make the glaze

9. In a medium bowl, whisk together confectioners' sugar, milk and vanilla. Drizzle over cake and sprinkle with toffee bits.

Servings: 14

Nutrition Facts
Nutrition (per serving): 386 calories, 188 calories from fat, 21.4g total fat, 63.2mg cholesterol, 310.4mg sodium, 66.9mg potassium, 45.8g carbohydrates, <1g fiber, 31g sugar, 3.7g protein, 9.6 points.

Source
Author: Healthy in MN - CLBB
Source: Adapted from Hershey's