OH.MY!!!! This was so freaking DELICIOUS! YUM YUM YUMMY!!!
Can I tell you the BEST part of this cake – the batter! The batter is AMAZING!! I am going to be experimenting with this batter and different mix-ins over the summer. This is BY FAR the BEST cake batter I have ever tasted. Seriously, you’ll just want to take the bowl and a spoon and not even bake it… This is going to be a go-to cake batter from now on! Sooooo good!
I think my next experiment will be with coconut. Sub coconut milk and stir in flaked coconut. My husband really wants to try that! Just have to figure out the topping… May just do caramel again, because CARAMEL! I love caramel… I may try to come up with another option. We’ll see how creative I get next week. If it turns out good, I’ll blog it soon!
Seriously, try this cake. At least the batter and put whatever mix-in you want. So good. I just ate another slice for breakfast.
I am going to list 2 different caramel recipes. I used the thick version. So good! Next time, I’ll probably try the other sauce! As you can see, the main difference is the use of sweetened condensed milk vs. cream. So whichever you have in your house.
Ingredients:
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups butter
- 2 cups brown sugar
- 1 cup sugar
- 5 eggs
- 1 cup milk
- 1 bag chocolate toffee bits
- 1 cup chopped pecans
Thick Caramel Sauce
- 1 can sweetened condensed milk
- 1 cup brown sugar
- 2 tbsp butter
- 1/2 tsp vanilla extract
Caramel Sauce – version #2
- 1 cup brown sugar
- 1/2 cup cream
- 4 tbsp butter
- 1tsp vanilla extract
- pinch of salt (optional)
Directions:
Heat oven to 325 and spray your bundt pan with non-stick cooking spray
In your mixer, beat your butter until light and creamy. Add both sugars and beat until fluffy. Add in eggs one at a time. Add the baking powder and salt while alternately adding in the flour and milk. Mix until just combined, trying not to overmix. Stir in the toffee chips and pecans (or other add-ins you’ve chosen!). Pour into your bundt pan. Bake for 75-80 minutes, or until a toothpick comes out clean. Allow to cool in the pan for about 10 minutes then turn onto a wire rack and allow to cool completely.
For both caramel sauces, add in the cream or sweetened condensed milk, butter, and sugar. Melt over medium-high heat and bring to a boil, whisking constantly. Boil for 5 minutes, stirring constantly. Take off the heat and add in the vanilla. Allow to cool for just a few minutes. Pour over cake.
Ingredients
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups butter
- 2 cups brown sugar
- 1 cup sugar
- 5 eggs
- 1 cup milk
- 1 bag chocolate toffee bits
- 1 cup chopped pecans
- Thick Caramel Sauce
- 1 can sweetened condensed milk
- 1 cup brown sugar
- 2 tbsp butter
- 1/2 tsp vanilla extract
- Caramel Sauce - version #2
- 1 cup brown sugar
- 1/2 cup cream
- 4 tbsp butter
- 1tsp vanilla extract
- pinch of salt (optional)
Instructions
- Heat oven to 325
- spray your bundt pan with non-stick cooking spray
- In your mixer, beat your butter until light and creamy.
- Add both sugars and beat until fluffy.
- Add in eggs one at a time.
- Add the baking powder and salt while alternately adding in the flour and milk.
- Mix until just combined, trying not to overmix.
- Stir in the toffee chips and pecans (or other add-ins you've chosen!).
- Pour into your bundt pan.
- Bake for 75-80 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for about 10 minutes then turn onto a wire rack and allow to cool completely.
- For both caramel sauces, add in the cream or sweetened condensed milk, butter, and sugar.
- Melt over medium-high heat and bring to a boil, whisking constantly.
- Boil for 5 minutes, stirring constantly.
- Take off the heat and add in the vanilla.
- Allow to cool for just a few minutes.
- Pour over cake.
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