Thursday, May 12, 2005

Brickle Bundt Cake

Brickle Bundt Cake (Adapted from Hershey's)

For the filling

1 cup toffee bits
1/4 cup granulated sugar
1/4 cup toasted walnuts, chopped
1 teaspoon cinnamon

For the cake batter

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
4 tablespoons butter, melted

For the glaze

1 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla
1/4 cup toffee bits

Preheat oven to 350

To make the filling

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

To make the cake batter

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

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.

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.

To make the glaze

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

Just found the recipe? Click here to see where we talked about it!


  1. Guess what I'm doing tomorrow. Have all the ingredients on hand

  2. Gorgeous cake! Just wondering... the cake batter uses no sugar? How does it taste?

  3. Carole - Let me know how it turns out!

    Michaela - I wonder if you got a cached version of the page... I updated it shortly after I posted the recipe last night to reflect the 1 cup of granulated sugar in the cake. Be sure to hit "refresh" if you don't see it.

  4. Love any bundt cake with sour cream...gorgeous!

  5. What size pan did you use. THere wasn't enough cake batter for me to divide my cake into "thirds" and even with the brickle just in the middle my batter barely covered it all up.

    I have HIGH HOPES for this cake, but the process was a bit frustrating.

  6. Hi Mariah - I used "The Star" bundt pan and I believe it is a 12 cup pan.