Ingredients
- For the Brown Sugar Glaze:
- 2 1/2 cups cake flour
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 2 1/2 cups sugar
- 6 large eggs
- 1 tbsp vanilla
- 1 cup heavy whipping cream
- 3/4 cup toffee bits
- 1 1/2 cups powdered sugar
- 1 cup (packed) golden brown sugar
- 3/4 cup heavy whipping cream
- 6 tbsp unsalted butter
Preparation
Step 1
Position rack in center of oven and preheat to 325F. Generously butter and flour 10 mini bundt cake pans (1 cup capacity each). Sift flour and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat until well blended, about 3-4 mins. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Beat in flour mixture alternately with whipping cream in 3 additions each until blended.
Stir toffee bits into Bundt cake batter. Divide mixture among prepared bundt pans (about scant 3/4 cup batter for each). Bake until tester inserted near center comes out clean, about 38-40 mins. Cool on rack in pans 15 mins. Cut around sides of pan to loosen cakes. Turn out onto rack and cool completely.
FOR THE BROWN SUGAR GLAZE:
Sift powdered sugar into medium bowl. Stir sugar, cream and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and bring to boil. Boil 3 minutes, stirring occasionally (mixture will bubble vigorously). Pour mixture over powdered sugar. Whisk until icing is smooth, about 1 minute. Cool until lukewarm and icing falls in heavy ribbons from spoon, about 20 mins. Makes about 1 3/4 cups.
Drizzle icing generously over mini Bundt cakes. Let stand until icing is set. Store in airtight container at room temperature up to 1 day.