I’ve been on this caramel train lately and I can’t get off! I want it on everything!
So, when I came across this Toffee Pecan Cake from
A Family Feast I couldn’t resist trying it out.
I was inspired by this version when I made my own cake. I only made a few changes based on the methods of how I like to make my cakes.
The original version is great and you can get it here:
This cake has toffee bits and pecans folded into a brown sugar cake batter. And I topped it with my own caramel glaze.
If you want a darker more caramel look to the cake, then be sure to use dark brown sugar as opposed to the light version.
This is the cake to bring to your next dinner party!
Cake:
1/2 cup butter, softened
1 cup vegetable oil
2 cups dark brown sugar
1 cup granulated sugar
5 eggs
2 tsp vanilla
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 bag toffee bits
1 cup pecans, chopped
Caramel Sauce:
2 cups powdered sugar
2 tbsp milk
2 tbsp caramel (I used jar)
Additional chopped pecans for garnish
Method:
Pre-heat oven to 350 degrees. Butter and flour or sugar a bundt pan. Set aside.
In a standing mixer, combine butter, oil and sugar. Mix. Add eggs, one at a time and vanilla. Mix in dry ingredients, then pour in buttermilk. Mix at a medium speed until combined.
Stir in pecans and toffee bits. Spoon batter into the bundt pan. Bake for 45 minutes to 1 hour or until browned. Cool on a wire rack. Invert onto a plate.
Glaze:
In a bowl, combine powdered sugar, milk and caramel. Add additional milk if it is too stiff. Spoon onto cake. Top with additional chopped pecans.
